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Easy Vegan Red Lentil Soup

  • Author: Maša Ofei
  • Total Time: 45 minutes
  • Yield: 6


This split red lentil soup is quick and easy to make. It’s the perfect budget-friendly meal for a cold day to warm you up from the inside out!


  • 3 tablespoons coconut or olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons ginger, finely grated
  • 1 red chilli, thinly sliced
  • 1 tablespoon cumin seeds
  • 1 tablespoon turmeric powder
  • 1 teaspoon coriander powder
  • 3 tomatoes, diced
  • 2 tablespoons tomato paste
  • 1 can / 400ml / 13.52 ounces coconut milk
  • 2 cups / 400g split red lentils (soaked for 2hrs)
  • 4 cups / 1 litre vegetable stock (store-bought or homemade)
  • 1 can / 400g / 14.10 ounces chickpeas (rinsed and washed)
  • ½ cup fresh coriander, chopped (plus extra for garnish)
  • 12 teaspoons salt, to taste


  1. Place a large heavy-bottomed saucepan on medium heat and add the oil, onion, garlic, ginger, and chilli. Sauté for around 5 minutes until the onion softens.
  2. Add in the cumin seeds, turmeric, coriander powder and stir well and cook for another minute. 
  3. Add in the tomatoes and tomato paste sauté for another 5 minutes.
  4. Once the tomatoes have softened and all the flavours have infused, add in the coconut milk and lentils (once you’ve drained and washed them) and stir for a couple of minutes.
  5. Add in the stock and stir well; simmer for 15 minutes. You will notice that the lentils start turning yellow.
  6. Add in the chickpeas and cook for a further 10 minutes.
  7. Once the lentils are cooked, take off the heat and stir in the coriander.
  8. Add salt to taste and garnish with coriander just before serving.


Any leftovers can be stored in an airtight container in the fridge for 3-4 days. Just add a little bit of water as it will be a thicker consistency once cooled. It will also freeze well and keep for up to 3 months. 

  • Diet: Vegan

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