Description
A hearty and flavorful Vegan Red Lentil Soup simmered with aromatic spices, fire-roasted tomatoes, and fresh vegetables, then blended to a creamy texture. Perfectly seasoned with Harissa, cumin, and coriander, this comforting soup is both nutritious and satisfying for a wholesome plant-based meal.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced (~1 1/2 cups)
- 3 cloves garlic, minced
- 1 cup diced carrots
- 1 cup celery, thinly sliced (2-3 stalks)
- 1 red bell pepper, diced
- 8 cups vegetable broth
- 2 (15 oz) cans diced fire roasted tomatoes
- 2-3 tbsp freshly squeezed lemon juice
- 2 cups dry red lentils
- 2 tbsp Harissa spice blend
- 2 tsp cumin
- 1 ½ tsp coriander
- 1 1/2 tsp kosher salt
- Optional: ¼ tsp cayenne pepper
Instructions
- Sauté Aromatics: In a large stockpot, heat the olive oil over medium heat. Add the diced yellow onion and sauté for 4-5 minutes until translucent. Add the minced garlic and cook for an additional 2-3 minutes until fragrant.
- Add Vegetables and Seasoning: Stir in the diced carrots, sliced celery, diced red bell pepper, and kosher salt. Cook for 5-7 minutes, stirring frequently, allowing the vegetables to soften and the flavors to meld.
- Add Remaining Ingredients and Simmer: Pour in the vegetable broth, fire-roasted tomatoes with their juices, red lentils, Harissa spice blend, cumin, coriander, and optional cayenne pepper. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes until the lentils are completely tender.
- Blend Soup: Remove the soup from heat and use an immersion blender to puree it until smooth and creamy. Alternatively, carefully transfer the soup in batches to a high-speed blender and puree, then return to the pot.
- Finish and Serve: Stir in 2-3 tablespoons of freshly squeezed lemon juice to brighten the flavors. Serve the soup hot, optionally topped with a swirl of vegan yogurt and crispy chickpeas for extra texture and taste.
Notes
- Use an immersion blender for easy blending directly in the pot, or a countertop blender with care to avoid splatters.
- Adjust the amount of cayenne pepper for desired spiciness or omit for mild flavor.
- Leftovers keep well refrigerated for up to 4 days and can be frozen for up to 3 months.
- For added protein, serve with a side of whole-grain bread or a fresh salad.
- This soup is naturally gluten-free, vegan, and dairy-free.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
