Description
A cozy, filling vegan soup packed with red lentils, potatoes, and vegetables, perfect for a healthy no meat meal that warms you up on chilly evenings.
Ingredients
Scale
- 1 cup (200g) red lentils, rinsed
- 2 medium potatoes (about 400g), peeled and diced (Yukon gold or russets preferred)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups (1.4 liters) vegetable broth
- 1 can (14 oz / 400g) diced tomatoes with juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried thyme
- ½ teaspoon turmeric
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Heat 2 tablespoons of olive oil over medium heat in a large soup pot or Dutch oven. Add diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables are soft and onion is translucent, about 7-8 minutes. Add minced garlic and sauté for another minute until fragrant.
- Stir in smoked paprika, cumin, thyme, turmeric, salt, and pepper. Toast the spices with the vegetables for about 2 minutes, stirring constantly.
- Add rinsed red lentils, diced potatoes, canned tomatoes with their juice, and vegetable broth. Stir to combine. The liquid should just cover the ingredients; add a splash of water if needed.
- Bring the soup to a gentle boil, then reduce heat to low. Partially cover with a lid and simmer for 30-35 minutes, stirring occasionally, until lentils break down and potatoes are tender.
- Taste and adjust seasoning with more salt, pepper, or smoked paprika if needed. Add more broth or water if soup is too thick.
- Ladle soup into bowls and garnish with freshly chopped parsley or cilantro before serving.
Notes
If you want a creamier texture, blend about a third of the soup with an immersion blender before serving. Red lentils cook quickly and can become mushy if overcooked, so keep an eye on simmer time. Leftovers taste better after a day and can be stored in the fridge for up to 4 days or frozen for up to 3 months. Adjust spices to your preference; missing some spices won’t ruin the soup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Vegan, Plant-Based
Nutrition
- Serving Size: About 1.5 cups (360
- Calories: 280
- Sugar: 6
- Sodium: 600
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 45
- Fiber: 12
- Protein: 14
Keywords: vegan lentil soup, potato soup, healthy soup, no meat meal, plant-based, easy soup recipe, gluten-free soup