There is something so wonderful about a hearty bowl of vegan red lentil soup this time of year. It looks so inviting, tastes amazing, and is packed full of needed nutrients, fiber, and protein. Perfect for any season really, but absolutely essential for this time of year.
The end of February is usually the time of year when New Englanders begin to wonder if living in the northeast is such an excellent idea after all, the snow is still lingering and the nights are cold. Enough already, where is spring? Nothing better than a red lentil soup to brighten the day and warm the frozen limbs.
When I make this soup, I usually make a whole bunch and store leftovers in the freezer. This soup freezes so well, and when I don’t have time to cook, I take a bag out of the freezer and have a wonderful hardy meal in no time. Best of all, this soup puts a spring in your step and gives extra energy for the day. Yes, having a few portions of this red lentil soup in your freezer makes life easier.
Believe it or not, spring is on its way here in New Hampshire too. Yesterday we had one of those gorgeous days that make you think winter is finally over, we could feel the sun warming, which gave us a new lease on life. The New Hampshire maple sap is beginning to flow, and all the small sugar shacks so familiar in this part of the country are gearing up for business. It gives us the promise of better days to come.
So why should you try this red lentil soup?
Lentils are surprisingly low in calories but rich in nutrients, fiber, and protein. It is easy to prepare as it requires no presoaking, and cooks in just a few minutes. Eating a serving of lentils every day can significantly reduce the risk of heart disease, cancer, and diabetes. So why not give it a try?
This vegan red lentil soup may just win you over.
PrintVegan Red Lentil Soup
There is something so wonderful about a hearty bowl of vegan red lentil soup this time of year. It looks so inviting, tastes amazing, and is packed full of needed nutrients, fiber, and protein. Perfect for any season really, but absolutely essential for this time of year.
- Yield: 3–4 Servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 large garlic cloves, minced
- 1/2 cup leek, finely sliced
- 1/4 teaspoon thyme
- pinch of cayenne
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 4 cups vegetable broth
- 1 cup whole red lentils, rinsed
- 1 can (14 oz) crushed tomatoes
- 1 medium potato, chopped
- 1 tablespoon Better-Than-Bouillon (vegetable base)
- 1 teaspoon salt
- 1 bay leaf (optional)
Instructions
Sauté onion in the olive oil for a couple of minutes.
Add the minced garlic and leek. Cook another minute.
Add thyme and cayenne.
Next add the chopped carrot and celery. Sauté for another couple of minutes.
Add broth, lentils, crushed tomatoes, potatoes, Better-Than-Bouillon, salt, and bay leaf. Bring to a boil. Reduce heat to simmer.
Simmer on low for 30 minutes, or until lentils are tender. Stir occasionally.
Remove bay leaf before serving.
Karise Francis
The Flavor really blends together nicely! Especially when sautéing the onion, garlic, and leek together! It was the first rime we have ever used leek.
Thanks Ani!
★★★★★
Chef Ani
Thank you so much for trying my recipe, Karise! You are the best!
Elisabeth
It was so delicious and easy to make! My whole family loved it!
Thank you Ani❤️
★★★★★
Chef Ani
I am so glad you liked the red lentil soup. It is one of my favorites too.
Thank you so much for the 5 star rating. That really helps me.
Irene
Love this recipe. Have made it several times.
★★★★★
Chef Ani
I am so glad you liked the recipe. Thank you for the 5 star review!
Inger Løver
Love The red lentel soup. Its easy to make. Fantastic.
★★★★★
Chef Ani
Wonderful! Glad to hear it! Thank you so much for your sweet comment!