A gorgeous bowl of orange! A vegan soup full of beta-carotene and protein.
This red lentil and vegetable soup is a vibrant, nourishing alternative to classic brown or green lentil soups. Red lentils are inexpensive, versatile, and cook down to a creamy texture, making them ideal for smooth, comforting soups. Their mild flavor blends well with sweet potatoes, carrots and warming spices to create a filling vegan meal.
Red lentils are packed with protein and fiber, and when paired with beta-carotene–rich vegetables like sweet potatoes and carrots, they make a nutritious, satisfying bowl. Because red lentils break down during cooking, the soup becomes naturally silky—perfect for pureeing—but you can leave some texture if you prefer.
We’ve previously shared another favorite red-lentil recipe: spicy red lentil and bulgur wraps with tahini slaw. Today’s soup focuses on hearty vegetables and simple pantry spices for a flavorful, easy-to-make meal.
Helpful hints
This soup freezes extremely well. Make a double batch and freeze individual portions for quick weekday lunches or dinners. Reheat gently on the stove or in the microwave. If you prefer a chunkier texture, puree only half the soup; for a smooth, velvety result, puree it all.
Pureeing gives this soup a luxurious mouthfeel and highlights the natural sweetness of the vegetables. If you’re serving guests, garnish with a drizzle of olive oil, a squeeze of lemon, fresh herbs, or a sprinkle of toasted seeds for contrast.
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Looking for more vegan soups? Check these out:
Black-eyed pea soup with kale
Chickpea soup
Mung bean soup
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Red lentil soup (Κόκκινες φακές σούπα)
Equipment
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Immersion blender or blender
Ingredients
- 2 cups dry red lentils
- 1/4 cup olive oil
- 1 medium onion diced
- 1 stalk celery chopped
- 1 tsp turmeric
- 1/2 tsp dry mustard
- 1/2 tsp chili flakes
- 2 sweet potatoes, medium approximately 4 cups cubed
- 2 carrots, medium approximately 2 cups cubed
- 2 cups vegetable broth
- 6 cups water
- 1/2 tsp salt
Instructions
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Pick through the red lentils and remove any small stones. Rinse the lentils and set aside.
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In a large pot, heat the olive oil over medium heat. Add the diced onion and chopped celery and sauté for 2–3 minutes. Add the turmeric, dry mustard and chili flakes and cook, stirring, for another 1–2 minutes.
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Add the cubed sweet potatoes, cubed carrots, rinsed red lentils, vegetable broth and water to the pot. Do not add the salt yet.
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Bring to a gentle simmer and cook, stirring occasionally, over medium heat for about 45 minutes or until the vegetables and lentils are tender.
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Stir in the salt. Using an immersion blender or regular blender, puree the soup until smooth. If you prefer some texture, puree only half the soup and leave the rest chunky.
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Serve warm and enjoy.