Easy & Delicious Red Lentil Soup

once that chilly weather comes nothing beats soup. this easy and delicious red lentil soup is one of my favorites. trust me, you won’t want to stop eating it!

One of my all time favorite soups is lentil soup. Any variation I will take it all. But red lentil soup is my top favorite. The soup is made with sautéed carrots, onion, and garlic giving it a lot of flavor. A small can of tomato sauce, better than bouillon (also a lot flavor), and a touch of sugar for sweetness. It is ready in about 45 minutes and perfect for leftovers.

Red Lentils

There are many variations of lentils: brown, green, red, black all types of them. I find they all work well for different things. I like to use brown and red lentils in soup. This specific soup is designed to made with red lentils, however, if you have to swap it out for brown lentils you can. The red lentils are softer, cook quicker, and have their hulls. It makes them better for soups or stews.

Recipe Inspiration

Growing up I ate two lentil soups. One my mom would make with brown lentils and little bits of pasta, it was delicious. Maybe one day I will share that recipe. The other is my grandma’s, which is what inspired this recipe! Grandma likes to make hers with Campbells tomato soup. So, you can use that too in place of tomato sauce if you like. She also likes to add small pasta into hers but I was keeping this super simple so I skipped that.

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Red Lentil Soup FAQ

• Can you add in other veggies? Of course. You can add in chopped celery, bell pepper, zucchini or potato to sauté. You can also add in chopped kale or spinach once it is boiling.
• How to reheat leftovers? This will last in the fridge for up to 3 days. You can either reheat in a microwave or in a pot on the stove.
• Can you freeze this? Yes, just make sure the soup has cooled before freezing.
• What should I serve with this? This would be delicious with Garlic Knots, Garlic Bread and a simple side salad.

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Vegan Red Lentil Soup

An easy soup recipe that is packed with nutrient-dense lentils, the richness of tomato sauce and a little sweetness.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Soup

Servings 4 servings

Ingredients

  

1x2x3x

• ¾ cup (135g) red lentils, dry
• 1 tablespoon (15g) olive oil
• 2 large cloves garlic (15g), chopped
• 2 small carrots (about 2 ounces/60g), chopped
• 1 small sweet onion (about 4 ounces/110g), chopped
• 1 (8 ounce/227g) tomato sauce
• 3 cups (720ml) water
• 1 tablespoon (12g) organic sugar
• 2 teaspoons 12g vegetable better than bouillon
• Basil and red pepper flakes for garnish

Instructions

 

• Add the red lentils to a bowl or measuring cup. Cover with water and soak for 10 to 15 minutes. They will expand in size. Then drain any excess water.
• În a medium pot add the oil and warm up for 30 seconds over medium heat.
• Add in the chopped garlic, carrots, and onion. Sauté for 5 to 7 minutes until tender and fragrant, stirring occasionally.
• Pour in the tomato sauce. Fill the sauce can 3 times with water and pour into pot as well.
• The red lentils should now be ready to be poured in. Add them in along with the better than bouillon and organic sugar.
• Bring to a boil and once boiling reduce to a simmer. Let it simmer for 20 minutes or until lentils are soft, stirring occasionally.
• Taste and add any additional seasonings you like.
• Garnish with basil and red pepper flakes if desired.

Video

Notes

• If you don’t want to use Better Than Bouillon, you can use 3 cups of vegetable broth instead of water. 
• If you prefer to leave out the sugar or use less you can. I like the sweetness it gives and helps to fight some of the acidity of the tomato sauce.
• If you are oil free you can cook the veggies in broth or water.

Keyword easy soup recipe, fall recipes, lentil soup, red lentil soup

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If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!