Vegan lentil soup made in 30 minutes! Packed with red lentils, fresh veggies, and simple spices. It’s a filling meal that’s easy to make any day.
Published: April 4, 2025 by Lea
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When I need something warm, healthy, and quick, I always come back to this lentils soup. It’s one of those meals that feels cozy and filling, but still light and good for you. This lentil soup recipe takes just 30 minutes, and it’s packed with red lentils, fresh veggies, and simple spices. You get that rich, creamy texture without using any cream, which makes it perfect if you’re avoiding dairy.
It’s my go-to red lentil soup when I want something easy that my kids will actually eat! If you’re looking for easy lentil soup ideas, save this one, it’s a simple lentil red recipe you’ll want to make again and again.
Ingredients to make red lentil soup:
- Red lentils
- Onion
- Carrots
- Celery sticks
- Green bell pepper
- Salt & pepper
- Oregano
- Garlic powder
- Olive oil
- Vegetable broth
- Water
Measurements are posted in the recipe card below the instructions.
Instructions to make this lentil soup recipe:
- Rinse the lentils under cold water and set them aside.
- Dice the onion, carrots, and celery into small cubes. In a medium pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Cook for about 3 to 4 minutes, stirring occasionally, until they start to soften.
- Add the garlic, oregano, salt, and pepper, and cook for another minute.
- Add the rinsed lentils to the pot along with the vegetable broth and water. Turn the heat to high and bring everything to a boil. Once it starts boiling, lower the heat and let it simmer for about 15 minutes, or until the lentils and vegetables are nice and tender.
- Turn off the heat. Use a hand mixer to blend the soup until smooth, or leave some texture if you prefer it chunkier. Taste and adjust the salt and pepper as needed.
Notes:
- This lentil vegetable soup thickens after refrigeration, but you can reheat it without adding extra liquid, it stays smooth and creamy.
- Chopping vegetables into small pieces helps them cook faster, saving you time in the kitchen.
- To make things easier next time, dice and freeze extra vegetables for quick homemade soup later.
- Feel free to use chicken broth instead of vegetable broth, or even chicken or vegetable bouillon cubes for more flavor.
If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Red Lentils Soup
Ingredients
- 2 Cups Red lentils
- 1 Onion
- 2 Carrots
- 2 Celery sticks
- 1/2 Green bell pepper
- 1 tsp Salt
- 1 tsp Oregano
- 1/2 tsp Garlic powder
- 1/2 tsp Black pepper
- 2 Tbsp Olive oil
- 4 Cups Vegetable broth (1 Litre)
- 2 Cups Water (½ Litre)
Instructions
- Rinse the lentils and set them aside. Wash and shop all your veggies. In a pan over medium heat, add olive oil and cook the onion, carrots, and celery for a few minutes. Add garlic, oregano, salt, and pepper, and cook for one more minute.
- Add the washed lentils to the pot with the vegetable broth and water. Turn the heat to high and bring everything to a boil. Once it starts boiling, lower the heat and let it simmer for about 15 minutes, or until the lentils and vegetables are nice and tender.
- Turn off the heat and use a hand mixer to blend the soup until smooth. Taste and adjust the salt and pepper as needed.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
- This lentil vegetable soup thickens after refrigeration, but you can reheat it without adding extra liquid.
- You can use chicken broth instead of vegetable broth, or even chicken or vegetable bouillon cubes.
- Chopping vegetables into small pieces helps them cook faster, saving you time in the kitchen.
- To make things easier next time, dice and freeze extra vegetables for quick homemade soup later.
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