Go Back
Vegan Lentil Soup, vegan recipe

Vegan Lentil Soup

Red lentils simmered with garlic, smoked paprika, and vegetables into a thick, creamy soup that comes together in one pot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional, for a mild heat
  • 1 1/2 cups dried red lentils, rinsed until the water runs clear
  • 1 can (14 ounces) diced tomatoes with their juices
  • 6 cups vegetable broth plus extra for loosening
  • 1 teaspoon fine salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 lemon, juiced about 1 tablespoon of juice
  • fresh parsley, chopped for serving, optional

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery with a pinch of salt and cook, stirring now and then, until the onion turns translucent, about 5 to 6 minutes.
  2. Stir in the garlic, smoked paprika, cumin, dried thyme, and red pepper flakes, and cook for about a minute until the spices smell toasted. If the pot starts to look dry, add a splash of vegetable broth before the garlic can brown.
  3. Pour in the rinsed red lentils, the diced tomatoes with their juices, and the vegetable broth. Bring the pot to a boil, then lower the heat to a gentle simmer and leave the lid partially on.
  4. Simmer for 25 to 30 minutes, stirring every few minutes so nothing sticks to the bottom, until the lentils are completely soft and the soup has turned thick and creamy. If it gets thicker than you like, stir in an extra splash of broth or water.
  5. Remove the pot from the heat and stir in the lemon juice and black pepper. Taste and add a little more salt if it needs it, then ladle into bowls and finish with chopped parsley.

Notes

This soup thickens as it sits, and it thickens even more overnight in the fridge. When you reheat a bowl, loosen it with a splash of vegetable broth or water and it comes right back to the same creamy texture. The lemon juice at the end is worth the extra step, because it brightens the whole pot and keeps the lentils from tasting flat.