Vegan Lentil Soup

4.92 from 57 votes

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!

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Gluten-Free, Soup

Cuisine: Middle Eastern, Vegan

Diet: Vegan

Servings:

Calories: 251kcal

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 and carrots are soft and cooked.
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 allow to cool before transferring to your blender jug and blending up in stages until it's all smooth.
Serve into bowls and top with fresh chopped parsley and ground black pepper, with lemon wedges on the side.

Red lentils. You can use dried red lentils or split red lentils. These cook fairly fast and are also ideally suited to blending.
If your soup is bland, add more salt. The vegetable stock we use is pretty salty so we never need to add extra salt. But if you taste test and find it in any way bland then you simply need to add more salt. And of course add some pepper too, to taste.
Make it oil-free. If you would prefer it to be oil-free, then you can simply sauté the onions with a little water or vegetable stock instead of the oil. This soup is just as delicious oil-free.
Storing: Keep leftovers stored in the fridge and enjoy over the next 3-4 days.
Freezing: This soup is also freezer friendly for up to 3 months so you can definitely make up some to freeze and have later if you like.
This recipe was first published in January 2018.