easy red lentil soup recipe

vegan red lentil soup recipe

5 from 4 reviews

a delicious legume recipe


  • 1 tsp water or extra virgin olive oil (EVOO)
  • 1 carrot sliced
  • 1 onion, diced
  • 2 medium potato in small cubes (200 g/7 ounces)
  • 4 cups vegetable broth (low sodium)
  • 1 cup dry red lentils (250 g/8.1 ounces)
  • 1/4 tsp dried cilantro
  • salt and pepper to taste
  • 2 tbsp vinegar or lemon juice


  1. In a large pot, sauté the carrots and onions in water/olive oil over medium heat for three minutes, until the onions turn clear. Add the vegetable broth, potato cubes, red lentils, pepper, cilantro, and salt and let it come to a boil.
  2. Reduce heat to simmer. Cover and cook until the potatoes are soft, stirring occasionally, which should take about 20 – 25 minutes. Stir in vinegar or lemon juice before serving. Makes four servings.


  • Great Tip: Serve it with some whole grain bread for the best possible bioavailability.
  • Use some parsley for garnish


Keywords: red lentil soup, quick legume soup, low fat lentil soup