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Creamy vegan red lentil soup cooked on the stovetop with vegetables and spices
Isaac blogger

Red Lentil Soup (Vegan, 30-Minute)

A simple, nourishing red lentil soup made with vegetables and warm spices, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup / Main
Cuisine: American / Mediterranean-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • 1 cup red lentils, rinsed until water runs clear
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes, with juices
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoons olive oil (add more if needed for sautéing)
  • Salt, to taste

Method
 

  1. Before You Begin:
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes, stirring often, until softened.
  4. Add garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.
  5. Stir in cumin and coriander and cook for 30–60 seconds until aromatic.
  6. Add rinsed lentils and diced tomatoes with their juices. Stir to combine.
  7. Pour in vegetable broth. Bring to a gentle boil, then reduce heat and simmer 18–22 minutes, stirring occasionally, until lentils are fully tender, beginning to break down, and the soup is heated through.
  8. For a creamier texture, blend part or all of the soup using an immersion blender, keeping the soup on low heat.
  9. Taste and adjust seasoning as needed. Serve warm.

Notes

  • Rinse lentils thoroughly before cooking to remove debris.
  • Simmer soup gently and stir occasionally to prevent sticking or scorching.
  • Ensure lentils are fully tender before serving.
  • Refrigerate leftovers within 2 hours of cooking.
  • Store in airtight containers up to 3–4 days in the refrigerator or freeze up to 3 months.
  • Reheat until hot and steaming throughout before serving, adding broth if needed.
  • Discard if odor, texture, or appearance changes.