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Red Lentil Soup (Vegan)

Prep Time 10 mins
Cook Time 20 mins
Course Soup
Servings 4 servings


  • 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.
  • Serve!