Cozy Lemony Red Lentil Soup: A Budget-Friendly Vegan Delight

About this recipe

Warm up with this incredibly cozy and flavorful lemony red lentil soup, a budget-friendly and naturally vegan recipe that's perfect for any day of the week.

Why this recipe matters

There are some recipes that just feel like a warm hug in a bowl, and for me, this lemony red lentil soup is absolutely one of them. It’s the kind of meal I turn to when I need something comforting, nourishing, and incredibly satisfying, without a lot of fuss. In our busy lives, finding recipes that are both wholesome and quick to prepare can feel like a challenge, but this soup truly delivers on both fronts. It's packed with plant-based protein from the red lentils, vibrant vegetables, and a bright, zesty finish that makes it feel fresh and invigorating.

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1 (14.5 ounce) can diced tomatoes, undrained
• 5 cups red lentils, rinsed
• 6 cups vegetable broth
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• Juice of 1 large lemon (about 3-4 tbsp)
• Fresh parsley or cilantro, chopped, for garnish

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion, carrots, and celery to the pot and sauté for 8-10 minutes, until softened.
3. Stir in minced garlic, ground cumin, ground turmeric, and smoked paprika. Cook for 1 minute more, until fragrant.
4. Add the can of diced tomatoes (undrained), rinsed red lentils, and vegetable broth to the pot.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender and have broken down.
6. Remove from heat and stir in salt, black pepper, and fresh lemon juice.
7. Taste and adjust seasonings as needed.
8. Serve hot, garnished with fresh parsley or cilantro.

More recipes

• Creamy Roasted Pumpkin Soup: A Cozy Fall Favorite
• Roasted Squash and Chickpea Soup
• Exquisite Lobster Bisque with Saffron Infusion