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Looking for a meal that’s simple, nourishing, and totally satisfying? This Red Lentil Soup is the kind of recipe that builds confidence in the kitchen and comfort in your bowl. It’s made with pantry staples, minimal chopping, and big flavor—so whether you’re new to plant-based cooking or just craving something hearty and wholesome, this soup has your back.
Table of Contents
Why You’ll Love It
Okay, hear me out—you may not be totally sold on lentils, but this red lentil soup might just change your mind. It’s cozy, flavorful, and totally plant-based (you won’t miss the meat, promise). Plus, it checks all the boxes: easy, healthy, and super satisfying. Here’s why I think you should give it a try:
- It’s quick and so simple to make: Red lentils cook faster than most legumes—no soaking required and ready in about 30 minutes. Perfect for busy weeknights or when you want a hearty meal without the wait.
- Packed with plant-based protein: This soup is naturally rich in protein and fiber, making it a filling, nourishing option for anyone looking to eat more plants and feel satisfied.
- Comfort food with clean ingredients: It delivers cozy, comfort food vibes without relying on heavy creams or processed ingredients—just simple, wholesome staples that taste amazing and fuel your body.
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Red Lentil Soup Ingredients
While this spiced lentil soup has a long-ish ingredient list, they all work together to produce a tasty result. Trust me, you won’t want to miss out on these rawkin’ fresh vegetables and vibrant spices.
- Coconut Oil: My favorite healthy fat to help sauté a few of the ingredients.
- Yellow Onions: My go-to onion for its buttery, mild flavor.
- Celery Stalks: An often hidden, yet necessary ingredient to make any soup a success. Pro tip: use the leafy ends of the celery in the soup if you can! They bring even more flavor.
- Garlic: I always mince fresh garlic for the most nutrition. Garlic is a powerful health booster.
- Fresh Ginger Root: This anti-inflammatory root packs a powerful punch, so a little goes a long way!
- Spices: I use a blend of cumin, turmeric and red pepper flakes to add warmth, earthiness and just a bit of heat.
- Fire-Roasted Tomatoes: If you like depth that roasted brings, then these are a no-brainer! You can use regular diced tomatoes, too.
- Vegetable Stock: Homemade vegetable stock or store-bought, look for a one with real ingredients.
- Red Lentils: These have a less-earthy flavor than green lentils do. Red lentils also get softer during cooking, which is what I wanted for this soup. Look for dried lentils next to dried beans, or in the soup aisle.
- Spinach: I always add leafy green vegetables— our health is our wealth, right?
How to Make Red Lentil Soup
This soup does have a few more components than some, yet it’s 100% worth it at first bite. Here’s how I make my Red Lentil Soup:
Sauté the onion and celery in coconut oil (or the oil of your choice). This releases the flavors and adds a lovely warmth to your final product.
Sauté the garlic and ginger, stirring constantly so the garlic doesn’t burn (this can happen quickly!). Use fresh minced garlic for the best results.
Add spices and tomatoes, namely turmeric, cumin and fire-roasted tomatoes. Stir quickly to combine so that the spices don’t stick to the bottom.
Add vegetable stock and lentils and give the soup a few stirs to cover the lentils. Now all you need to do is allow the soup to simmer until the lentils are soft (no crunch!).
Add spinach and lemon juice once the soup is ready. Lemon juice is a game-changer so don’t omit!
Feel free to taste the spiced lentil soup and add in a bit of salt and pepper, or just let people add it to their own bowls after serving.
Red Lentil Soup Tips
- My number one tip for the best-tasting soup all the time is this sauté the aromatic ingredients. Whether you are slow-cooking your soup or just simmering on the stove top, taking a few minutes to sauté a few of the veggies first opens them up nicely. I want my soup to be as flavorful as possible and this is the way to do it.
- My second tip is to make extra! Whether you’re feeding one person or a family of five, make sure to have a few extra servings when you’re finished. This way you can freeze or refrigerate them to enjoy later in the week for quick lunches or dinners. No need to chop all that produce more than once.
- Finally, use what you have on hand. Soup often contains several ingredients, yet they can easily be swapped for something that’s easier for you to find or less expensive to purchase in your town. Living in Florida gives me access to a wide variety of produce that I know isn’t available all over the United States. If you ever need help with a swap, just drop a comment below and let me help!
More Soup Recipes
If you know me, you know I love soup. It’s a great way to pack in lots of different veggies at once. It also fills the whole house with amazing smells. Here are a few more vegetarian soup recipes I’ve created that have been hits on my blog:
Don’t forget to rate + review this Red Lentil Soup recipe once you’ve tried it. I can’t wait for your feedback!
Red Lentil Soup
Ingredients
- 1 tbsp coconut oil, unrefined
- 1 yellow onion diced
- 2 stalks celery diced
- 8 garlic clove minced
- 2 tsp ginger root finely minced
- 1 tbsp ground cumin ground
- 1 tsp turmeric, ground ground
- 1 ½ cup fire-roasted tomatoes
- 4 cup vegetable stock
- 1 ½ cup red lentils uncooked
- 2 cup spinach roughly chopped
- 2 tbsp lemon juiced
Toppings
- ¼ cup cilantro
- ½ avocado diced
- 1 tsp red pepper flakes
Instructions
- Heat the coconut oil in a large pot over medium-high heat. Add the onion and celery. Sauté for 5 minutes, or until the onion is translucent.
- Add the garlic and ginger and sauté for 1 minute, stirring constantly.
- Add the cumin and turmeric. Stir for 30 seconds, or until fragrant. Add the tomatoes and stir again.
- Add the vegetable stock and lentils. Lower heat to a simmer and partially cover the pan. Cook for 25-30 minutes or until the lentils are soft.
- Stir in the spinach and lemon juice. Add salt and pepper.
- Top with cilantro avocado and red pepper flakes for serving.
Helpful Tools
Notes
- Crockpot: Put everything in the slow cooker and cook on low 6 hours or on high 2 1/2 hours. Check earlier in case lentils cook extra fast— you don’t want them too mushy.
- Swap ground turmeric with fresh turmeric root for even more anti-inflammatory benefits.
- Swap fresh ginger root with 1/8 tsp ground ginger, though this will eliminate some of the nutrition found in fresh ginger.
- Omit the red pepper flakes and use regular diced tomatoes for a less spicy result.
Nutrition
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!Common Questions
Mine is! I use as many fresh, whole food ingredients as I can so that this soup nourishes and helps boost your immune system during cooler weather.
Not in my soup. I do rinse my lentils before adding them to the soup pot, but they will soften nicely inside the simmering stock without the need to soak beforehand.
You can, but the texture will change. Brown or green lentils take longer to cook and hold their shape, so the soup won’t be as creamy. Stick with red lentils for that smooth, hearty consistency.
It will keep for up to 4–5 days in an airtight container in the fridge. It also freezes well—just let it cool completely, portion into freezer-safe containers, and reheat as needed.
I love that it can be put in the freezer. Quick small meals anytime that I need them. Perfect
Fall is in the air! It’s October but we are still in the low 90’s. I made this recipe for lunch today and it felt like fall! I did not have veggie broth so used chicken broth, parsley instead of cilantro (I’m one of those people that taste soap with the herb). The soup is incredibly satisfying and the lemon juice brightens the flavor. Don’t leave that out. What a great nutrient dense recipe to add to my menu rotation. Love that I have leftovers!
I like this soup. We made it in an instant pot which maybe wasn’t a good idea if you want it a little more crunchy. It was pretty mushy but the flavor was still really good. I enjoyed it.
Yum! Wonderful hearty flavor. I accidentally didn’t use the required amount of broth (had to use dried veggie (made for broth) pieces with water and somehow got the quantity wrong haha) so it wasn’t a real soup but it was still delicious! I left the lentils still a bit crunchy, and the cooked tomatoes and then spinach added at the end made for a very yummy texture.
The smell of this soup cooking is heaven on earth! I don’t even have to taste it to know how good it is. But, oh wow! The taste is also heaven. One taste test before it’s even done is all it took for me to write this down on a recipe card for future use. Putting avocado on it will send it over the top. Absolutely delicious!
The lemon juice at the end was brilliant and eliminated the need for salt! This is a great soup.
Yummy! So flavorful!
My new favorite soup- hands down! Love all the flavors- however – I did accidentally switched the turmeric for the cumin … but a happy accident
My husband & I loved this thick & hearty soup!
Easy and delicious!
This recipe is a keeper. It had just the right amount of spice, and the perfect combination of flavors and textures. I love garlic, but didn’t want it to overpower the other seasonings, so I reduced it to 6 cloves from 8. Will make this again soon.
Awesome
The lemon in this soup made it have lots of flavor. I think I used more than asked for since I squeezed 1 large lemon and one I already cut. But seconds were even better than day 1.
I really love this soup because it’s thick and hearty and very flavorful. I love the spices and it tastes great.
I was surprised this soup had so much flavor without added salt. My mother who is a picky eater (hates avocados) gave this soup A++! She has to watch her sodium intake so this soup is going into the rotation. Thanks for the recipe!
Full flavored thick soup. Liked it.
I was surprised at how much I enjoyed this change of pace for me. Made minor modifications to stay somewhat in my comfort zone but not many. Very tasty!!
Eating this now. Easy and hearty meal. Since I’m not used to using vegetable broth, I must have used too much concentrate, for it is saltier than I prefer. Time to learn how to make my own! I will make this again.
I really do want to love lentil soups. They’re so good for you. Great soup, just not for me as my taste buds just won’t get on board.
Love lentil soup…spiced just right…another keeper.
Eating it now! Easy to make and so hearty! I’m not used to using vegetable broth, so I probably used too much concentrate to make the broth – resulted in a bit more salt than I want. I’d better learn to make homemade veggie broth. I will definitely make this again. Thank you for the challenge!