I love meals that warm you from the inside out, and this vegan red lentil soup certainly does that. Perfect for those cold, wet, rainy days when you just want to curl up on the couch and enjoy a warm, homey bowl of soup.
Meals that are good for you and your wallet. This one-pot lentil soup can feed lots of mouths or make the perfect freezer-friendly meal to enjoy whenever you like.
This creamy red lentil soup takes next to no time to make, and since there are only the two of us in our household, it means leftovers for the next day! Who doesn’t love leftovers? It’s the perfect weeknight meal.
You can experiment with the spices and herbs you use to suit your pallet, but I think the ones I’ve selected work really well together to help keep you warm over winter. Try adding some curry powder if you’d like a more complex and Indian-inspired soup.
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Is red lentil soup good for you?
Sure is! Here are some great benefits:
- Good source of protein
- Red lentils have high levels of vitamin-B, in particular B-3 and B-12
- It’s rich in iron
- Full of fibre
- Helps to stabilise blood sugar levels
- Very low in fat – however we do add some healthy fats to this recipe
- Rich in complex carbohydrates
- The use of warming spices that have their own health properties like ginger, cumin, cinnamon, turmeric and chilli
- It’s a great anti-inflammatory with the amount of turmeric used
With all those benefits, what’s there not to love about this tomato and red lentil soup?
Tips on how to make this vegan red lentil soup
- If you want the soup extra creamy, you can blend up to half the soup and add it back in to the pot.
- I’ve tried this recipe with red bell peppers, sweet potatoes, pumpkin and spinach and they all make a great addition. I wanted to keep the base simple as a great base for you to add anything else you’d like. Adding more vegetables can make it a more substantial meal.
- It’s easy to freeze. Just portion it out into single serve containers and freeze for up to three months. Thaw out in the fridge overnight before heating up.
- Make sure you toast the spices first as directed in step one in the instructions to make sure you get the maximum flavour out of them. Using freshly ground spices will always result in a more complex, rich flavour.
- Soaking the lentils beforehand helps to cook them faster and make them more digestible. It’s not necessary, but I highly recommend it. Make sure to rinse and drain the water before adding it to the pot.
- This soup tastes better with age so store it in the fridge in an airtight container for up to 3-4 days.
This vegan red lentil soup with coconut milk is:
- The perfect starter or main meal in the cooler months
- Very nutritious and flavourful
- Takes only 45 minutes to make
- Serves six to eight people
- An economical meal
- The perfect weeknight meal
- Tastes better with age
- Perfect recipe for your weekly meal rotation
Where can you buy split red lentils?
There are a few different places where you can find split red lentils. Here’s a list for you:
- Supermarket – might be in the legume or Indian section
- Indian grocer
- Bulk food store
- Online stores like Amazon
- Local organic grocer
Some other great recipes you’ll enjoy:
- Cauliflower Potato Curry with Coconut Milk
- Curried Crouton Chickpea Pumpkin Soup
- Immune Boosting Bean Soup
- Easy Vegan Chickpea Soup
- One-Pot French Lentil, Mushroom and Sage Stew
- Hearty Mung Bean Stew With Kale
- Vegan Laksa