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Home » Appetizers » Vegan Lentil Soup (Middle Eastern Style)

Vegan Lentil Soup (Middle Eastern Style)

Published: May 7, 2020 Modified: May 7, 2020 by Alison Andrews This post may contain affiliate links

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Vegan Lentil Soup

This vegan lentil soup is a blended Middle Eastern style lentil soup, made with red lentils and blended for a super creamy and delicious soup!

Vegan lentil soup topped with black pepper in a white bowl.

This vegan lentil soup is simply amazing! It has a wonderfully rich flavor and is so creamy you’ll swear it must actually have cream in it, but nope, nothing like that. It’s really just sooo good.

This is the style of lentil soup that we came across again and again while living in the Middle East. I have since discovered that not all lentil soup is made this way and it’s very often made as a chunky, not blended, soup.

But this is really my favorite. It’s so creamy and satisfying and it’s also incredibly easy with just 6-ingredients. 

It serves four as an appetizer, or two as a main course and it’s 14 grams of protein per bowl if you’re serving it as an appetizer, or 28 grams of protein per bowl if you’re serving it as a main course. So it packs a protein punch in a most delicious and satisfying way. 

And if you love lentils then definitely check out our vegan lentil curry and red lentil dal too! 

Vegan lentil soup topped with black pepper in a white bowl.

How To Make Vegan Lentil Soup

Full measurements and instructions can be found in the recipe card at the bottom of the post. This is just a summary of the process to go along with the process photos. 

  • Add chopped onion to a pot with some olive oil and dried cumin and sauté until the onions are softened. 
  • Add chopped carrot and toss up with the onions and then add in the dried lentils and toss them with the carrots and onions. 
  • Add in some vegetable stock and mix everything together. 
  • Bring to the boil, reduce heat, cover the pot and simmer until the lentils are soft and cooked. 
  • Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender then transfer the soup to your blender jug and blend it up in stages, returning to the pot once blended. 
  • Serve into bowls and garnish with a sprinkle of black pepper. 

Step by step process photo collage of making vegan lentil soup.

Red Lentils

It’s important to use dried red lentils or split red lentils in this soup. This is because red lentils cook relatively quickly and also get quite mushy when cooked so are ideal for blending. 

How To Serve

Serve with a simple sprinkle of black pepper over the top and some delicious bread on the side and you have a really good high protein meal or a fabulous appetizer. 

If you want to be a real cooking superstar, well, you could make your own homemade whole wheat bread to serve with it. 

Storing and Freezing

Keep leftovers stored in the fridge and enjoy over the next 3-4 days. This soup is also freezer friendly so you can definitely make up some to freeze and have later if you like. 

Slice of toasted bread dipping into a bowl of vegan lentil soup.

More Vegan Soup Recipes!

  1. Vegan Carrot Soup
  2. Vegan Potato Soup
  3. Vegan Tomato Soup
  4. Vegan Sweet Potato Soup
  5. Vegan Pumpkin Soup
  6. Vegan Butternut Squash Soup

Slice of toasted bread dipping into a bowl of vegan lentil soup.

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Vegan Lentil Soup


★★★★★

5 from 32 reviews

  • Author: Alison Andrews
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegan
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Description

This vegan lentil soup is a blended Middle Eastern style lentil soup, made with red lentils and blended for a super creamy and delicious soup!


Ingredients

  • 1 Medium Yellow Onion
  • 1 Tbsp Olive Oil
  • 1 tsp Cumin
  • 2 Medium Carrots (chopped)
  • 1 cup (200g) Dried Red Lentils
  • 4 cups (960ml) Vegetable Stock

Instructions

  1. Peel and chop the onion and add to a pot with the olive oil and cumin and sauté until slightly softened.
  2. Add the carrots and toss together. Then add the lentils and toss together with the other vegetables. Finally, add in the vegetable stock and mix everything together.
  3. Bring to the boil and then reduce heat, cover the pot and simmer until the lentils are cooked (they should be soft).
  4. Take the pot off the heat and blend directly in the pot using an immersion blender. If you don’t have an immersion blender, then transfer to your blender jug and blend up in stages until it’s all smooth.
  5. Serve into bowls and garnish with a sprinkle of black pepper.

Notes

*You can use dried red lentils or split red lentils. These cook fairly fast and are also ideally suited to blending.

*I haven’t found the need to add in extra salt as it’s quite salty from the vegetable stock, but since vegetable stock can vary in sodium content, taste test and of course add some salt if needed.

*This recipe was first published in January 2018.

  • Category: Appetizer, Gluten-Free
  • Method: Stovetop
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 Serve (of 4)
  • Calories: 251
  • Sugar: 6.6g
  • Sodium: 516mg
  • Fat: 4.1g
  • Saturated Fat: 0.5g
  • Carbohydrates: 41.3g
  • Fiber: 7.6g
  • Protein: 14g

Keywords: vegan lentil soup

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About the Author

Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
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Reader Interactions

Comments

  1. Nancy says

    December 15, 2020 at 5:10 pm

    Delicious! I added a bit more cumin and salt for that extra kick.
    Your recipes are all so flavorful – they have been my go-to for months now. Thank you!

    ★★★★★

    Reply
    • Alison Andrews says

      December 16, 2020 at 10:19 am

      Thanks so much Nancy!

      Reply
  2. Marie says

    November 30, 2020 at 6:19 pm

    Super delicious, and to me tastes very similair to authentic lentil soups (I’m not from the middle east tho but have had my rounds of lentil soups). I added a tad bit more cumin tho as I love extra spiceee

    ★★★★★

    Reply
    • Alison Andrews says

      December 01, 2020 at 9:03 am

      So glad you enjoyed it Marie! 🙂

      Reply
  3. Pearl Meredith says

    November 23, 2020 at 2:50 am

    So simple and so tasty – and it’s even better the next day! I add a teaspoon of chili flakes and some garlic cloves for some extra zest.

    ★★★★★

    Reply
    • Alison Andrews says

      November 23, 2020 at 11:09 am

      Wonderful! Thanks for sharing Pearl!

      Reply
  4. Carol Wolfenson says

    October 06, 2020 at 3:54 pm

    Easy and delicious I added some garlic powder and it needed no other seasonings
    Using my mini Cuisinart chopper and my “magic wand” it could not have been easier

    ★★★★★

    Reply
    • Alison Andrews says

      October 07, 2020 at 9:57 am

      Awesome! So happy to hear that Carol, thanks for sharing.

      Reply
  5. Dana T says

    July 30, 2020 at 2:08 pm

    This is literally the best lentil soup I’ve tried in my life . I live in Middle East and normally I eat lentil soup in restaurants. Nothing compared to this one !!! So creamy and tasty 😄 keep up the good work

    Reply
    • Alison Andrews says

      July 31, 2020 at 9:36 am

      Awesome Dana! Thank you!

      Reply
  6. Chris says

    June 25, 2020 at 3:55 pm

    Such an easy recipe but again the taste is really good. THX

    ★★★★★

    Reply
    • Alison Andrews says

      June 26, 2020 at 10:29 am

      Awesome! Thanks Chris. 🙂

      Reply
  7. Chiseche Rachel Kapapa says

    June 03, 2020 at 5:02 am

    Absolutely delicious, I added fresh moringa leaf for increased nutrition content and a squeeze of lemon just before serving.

    ★★★★★

    Reply
  8. TseKlesz says

    May 21, 2020 at 1:51 pm

    Ok, So recently I decided to do a plant based diet for 5 days, I am now on day 11 and I am so loving it. I was searching for vegan soups (I have braces) and this one came up. Truthfully, I didn’t even know about red lentils until I saw this recipe 🙂 I went shopping yesterday and got some and decided to try this soup this morning. I love how simple and easy the recipe is. Ok…Hands down, this is THE BEST creamy (no added cream) soup that I have ever tasted…Yum!!!! I am just dying to try some for lunch (its now 8am) but I am so looking forward to it. I also added 2 tiny potatoes to mine while cooking. Thanks for an amazing recipe 🙂

    Reply
    • Alison Andrews says

      May 22, 2020 at 9:35 am

      So happy to hear that! Thanks so much for sharing!

      Reply
  9. Tassie says

    May 11, 2020 at 4:12 am

    I made this for my home schooling cooking class, I loved it! Also I’ve started baking and your cookie and brownie recipes are a favourite 🙂

    ★★★★★

    Reply
    • Alison Andrews says

      May 11, 2020 at 1:25 pm

      So happy to hear that! Thanks Tassie!

      Reply
  10. Catherine says

    May 07, 2020 at 7:10 pm

    Love your recipes

    ★★★★★

    Reply
    • Alison Andrews says

      May 08, 2020 at 9:50 am

      Thanks so much Catherine!

      Reply
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Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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