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A bowl of creamy Vegan Red Lentil Soup with Carrots topped with pumpkin seeds and fresh herbs.
Daniel

Vegan Red Lentil Soup with Carrots

A warming, protein-packed soup that comes together in one pot with earthy spices and silky red lentils.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mediterranean, Middle Eastern
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Aromatics & Spices
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.5 tsp smoked paprika
Main Ingredients
  • 3 medium carrots peeled and diced
  • 1.5 cups red lentils rinsed, no need to soak
  • 6 cups vegetable broth low sodium preferred
  • 14.5 oz canned diced tomatoes with juices
  • 1 bay leaf
To Finish
  • 1 tbsp lemon juice freshly squeezed
  • 0.25 cup fresh cilantro chopped, for garnish
  • 1 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper freshly ground

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden Spoon
  • Ladle

Method
 

Build the Base
  1. Heat olive oil in a large Dutch oven over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Stir in garlic, cumin, coriander, and smoked paprika. Cook until fragrant, about 1 minute.
  2. Add carrots, red lentils, vegetable broth, diced tomatoes with their juices, bay leaf, salt, and pepper. Stir to combine and bring to a boil over high heat.
  3. Reduce heat to low, cover partially, and simmer for 25-30 minutes until lentils are completely broken down and carrots are tender. Stir occasionally to prevent sticking. The soup should thicken considerably.
  4. Remove bay leaf. Stir in lemon juice and taste for seasoning, adding more salt if needed. Ladle into bowls and top with fresh cilantro. Serve with crusty bread if desired.

Notes

For extra depth, toast the cumin and coriander seeds whole, then grind them yourself - the difference is noticeable. The soup thickens as it sits; thin with water or broth when reheating. Make a double batch and freeze in portions for up to 3 months.