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–+ servings

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
Cook Time 25 minutes
Total Time 45 minutes
Course Soup
Servings 4 servings

Ingredients
  

  • 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.

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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