Cold winter days call for a warm, satisfying soup just like this vegan red lentil soup. There’s nothing like coming in from the cold – rosy cheeked and hungry – to a warm bowl of goodness. It will take the chill out of your bones and put the warmth back in your belly!
This recipe can easily be customized – I use the veggies I have on hand and the seasonings I like, but you can do the same according to preference. Other bonuses? It’s cheap, plant-based, filling, and can be made in under an hour. Dried red lentils keep for a very long time, and they are the quickest cooking of the lentils, so if you’re new to cooking with lentils, red lentils are the most forgiving.
One major recommendation if you plan on trying this recipe – do not omit the zucchini! I personally think the zucchini makes this soup – just don’t add it too early or it will just turn to mush.
Serve this soup with some crusty bread for dipping or some crackers for a complete meal. A squeeze of lemon juice or a splash of vinegar are also great additions for a bit of brightness.
Red Lentil Soup (Vegan)
- 1 Tbsp olive oil
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 tbsp tomato paste
- 1 tsp cumin
- 4 cups vegetable broth
- ½ cup red lentils, dried
- 1 lg zucchini, chopped
- Chop and prepare all of the vegetables.
- Heat a heavy bottomed pot or dutch oven over medium-high heat. Add olive oil.
- When the oil is hot, add the onion, carrots, celery, and garlic. Saute until partially softened, about 5 minutes.
- Add the tomato paste and cumin and stir until the vegetables are well coated.
- Add the vegetable broth and lentils and stir well.
- Once at a simmer, lower heat to medium-low. Simmer, partially covered, for 20 minutes.
- Season to taste with salt and pepper. Add zucchini and stir well. Continue simmering, uncovered, for 5 minutes. The zucchini should still have a bit of bite and texture.