How to Make Red Lentil Soup with Vegetables
This hearty red lentil soup with vegetables is a one-pot wonder packed with sweet potato, carrots, celery, and warm spices. Naturally vegan, protein-rich, and finished with fresh lemon and herbs, it’s the perfect cozy meal for busy weeknights or for making ahead.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1 tbsp ground cumin
- ¼ cup tomato paste
- 5 cups filtered water
- 1 cup dry red lentils
- 1 ½–2 tsp salt
- 2–3 tbsp canned coconut milk
- ⅓ cup fresh cilantro chopped
- 1 tbsp lemon juice
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion, carrots, and celery. Sauté until softened, 8–10 minutes.
- Stir in garlic, cumin, and tomato paste. Cook for 1 minute, until fragrant.
- Add water, lentils, and salt. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, until the lentils are tender.
- Stir in coconut milk, cilantro, and lemon juice. Adjust seasoning with additional salt or pepper to taste.
- Serve warm, garnished with extra fresh cilantro if desired.