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!
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!
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.
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.
More Vegan Soup Recipes!
- Vegan Carrot Soup
- Vegan Potato Soup
- Vegan Tomato Soup
- Vegan Sweet Potato Soup
- Vegan Pumpkin Soup
- Vegan Butternut Squash Soup
Vegan Lentil Soup
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 4
- Diet: Vegan
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
Instructions
- Peel and chop the onion and add to a pot with the olive oil and cumin and sauté until slightly softened.
- 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.
- Bring to the boil and then reduce heat, cover the pot and simmer until the lentils are cooked (they should be soft).
- 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.
- 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
Such an easy recipe but again the taste is really good. THX
★★★★★
Awesome! Thanks Chris. 🙂
Absolutely delicious, I added fresh moringa leaf for increased nutrition content and a squeeze of lemon just before serving.
★★★★★
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 🙂
So happy to hear that! Thanks so much for sharing!
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 🙂
★★★★★
So happy to hear that! Thanks Tassie!
Love your recipes
★★★★★
Thanks so much Catherine!
I tried this! I did double the recipe and added a few cloves of garlic with the onions, plus a tsp of paprika and a dash of salt, pepper and chilli powder for that extra kick.
ABSOLUTELY DELICIOUS! I am so so happy thank you so much for this recipe, perfect for right now as all of these ingredients can be stored in the pantry for a long time.
Please try it, it’s so simple and easy!
★★★★★
Thanks so much Laine!
Hubby loved this but as he does not like cumin I left it out of the soup. It was delicious and he asked me to add it to my list of recipes to repeat.
★★★★★
Awesome! Thanks for sharing Cathy!
Definitely the best soup I have ever made. Absolutely delicious, and so easy and quick. Thank you Alison! Even my non vegan husband loved it 💚
★★★★★
Awesome! So happy to hear that. Thanks Catherine!
I really appreciate how quick and simple this hearty, healthy soup is! After blending I added a couple of handfuls of baby spinach and let it wilt. Thanks so much for this awesome recipe!
★★★★★
Awesome! Thanks Kim! 🙂
New favourite soup so easy to make and so filling
★★★★★
Thanks for the great review Amanda! 🙂
Absolutely love this soup so quick and easy. My new favourite soup
★★★★★
Awesome! Thanks for the great review Amanda. 🙂
I’ve used this recipe a few times now. It’s easy to make and very tasty. Sometimes I also add a bit of coconut milk to make it even more filling.
★★★★★
So glad you like it! Thanks so much for the awesome review Kristiane! 🙂
I made this. I’m not the best of cooks but it was so simple and absolutely delicious. Thank you :o)
★★★★★
So glad to hear Linda, thanks for the awesome review. 🙂
I made red lentil and carrot soup. Very easy to make it. I added a teaspoon of Marmite and blended together. Oh my god it tasted so amazing! Xxx
★★★★★
I absolutely loved the taste, and it’s so quick and easy to make as well.
★★★★★
Awesome! So glad to hear that, thanks Dana! 🙂