Easy Red Lentil Soup With Vegetables: One-Pot Perfection

Looking for a one-pot wonder that’s nutritious, comforting, and lets you pretend you meal-prepped like a wellness influencer? Look no further than this Red Lentil Soup with Vegetables —a hearty, plant-based hug in a bowl.

With pantry staples like lentils, carrots, and potatoes (plus a few flavorful twists), this soup delivers maximum nourishment with minimum stress. Bonus? It’s way more affordable than any sad takeout order, and just as easy.

Red Lentil Soup Key Ingredients

This isn’t just a “whatever’s-in-the-fridge” soup—it’s a flavor-packed, fiber-rich bowl of goodness that just happens to use ingredients you probably already have.

Red Lentils

These little guys cook quickly and break down into a silky texture, making the soup thick, rich, and extra cozy—no cream required. They’re also packed with protein and fiber, keeping you full without the food coma.

Potatoes & Carrots

The backbone of the soup’s heartiness. These root veggies soak up flavor and add that satisfying “chew” factor to every spoonful.

Garlic & Onion

The dynamic duo that sets the whole flavor base. Sautéed in olive oil (optional, but delish), they turn this soup from “meh” to magical.

Diced Tomatoes

A splash of acidity and color brightens up the soup and balances the earthiness of the lentils and veggies. Canned or fresh—follow your fridge (or your energy levels).

The Spices

Ground cumin, coriander, turmeric, and smoked paprika give this soup a warm, slightly smoky depth that makes it taste like you actually knew what you were doing in the kitchen.

How to Make Red Lentil Soup with Vegetables

This Red Lentil Soup with Vegetables is a nutritious, flavorful, and budget-friendly meal that’s perfect for any day of the week.

• 1 cup red lentils, rinsed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 large potato, diced
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
• 6 cups vegetable broth (or water)
• 2 tbsp olive oil (optional)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)
• Lemon wedges (optional, for serving)

Prepare Ingredients:

• Rinse the red lentils under cold water.
• Chop the onion, carrots, celery, potato, and zucchini.
• Mince the garlic.

Sauté Vegetables:

• In a large pot, heat the olive oil over medium heat (if using).
• Add the chopped onion and sauté for about 5 minutes until softened.
• Add the minced garlic and cook for another minute.

Add Vegetables and Spices:

• Add the chopped carrots, celery, potato, and zucchini to the pot.
• Stir in the ground cumin, ground coriander, turmeric, and smoked paprika.

Add Lentils, Tomatoes, and Broth:

• Add the rinsed red lentils and diced tomatoes (with their juice) to the pot.
• Pour in the vegetable broth (or water).
• Stir well to combine.

Simmer:

• Bring the mixture to a boil, then reduce the heat to low.
• Cover and simmer for about 25-30 minutes, or until the lentils and vegetables are tender.

Season:

• Season with salt and pepper to taste.

Serve:

• Ladle the soup into bowls and garnish with fresh parsley if desired.
• Serve with lemon wedges on the side for an extra burst of flavor.

Ways to Enjoy Red Lentil Soup

This soup is endlessly adaptable. Here are a few ways to stretch it, dress it up, or make it part of your weekly routine:

• Serve with crusty bread or garlic naan for the ultimate comfort meal.
• Add a scoop of rice or quinoa to make it even more filling.
• Top with coconut yogurt or a dollop of hummus if you’re feeling fancy.
• Add leafy greens like kale or spinach in the last few minutes for an extra nutrient boost.
• Blend half the soup for a creamy-meets-chunky texture. (Yes, you’re now a soup sommelier.)

Tips for Storage, Nutrition, and Must-Have Tools

Storage & Meal Prep

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze in individual portions for up to 3 months—perfect for last-minute dinners or “forgot-to-grocery-shop” emergencies.
• Reheat: Microwave or stovetop both work. Add a splash of water or broth to loosen if it thickens too much.

Nutritional Benefits

• High in plant-based protein (from the lentils)
• Rich in fiber for happy digestion
• Loaded with anti-inflammatory spices (hello, turmeric and cumin!)
• Budget-friendly AF

Finish Strong

Don’t skip the lemon wedge. A squeeze of citrus at the end lifts the flavor and adds that “I watch cooking shows” energy we all strive for.

Amateur-Chef-Approved Kitchen Must-Haves

A few tools and pantry staples to make this soup (and your adulting life) smoother:

Final Thoughts

When life is a little chaotic, this Red Lentil Soup with Vegetables is a soothing solution that requires no culinary degree or deep pockets. It’s warm, filling, nutritionally solid, and makes you feel like you’re taking care of yourself (without the kale smoothies and self-judgment).

So the next time you need something cozy, fast, and grown-up-ish? Make this soup. You’ll be full, proud, and a tiny bit smug about your adulting skills.

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