Make this easy red lentil soup recipe with simple, wholesome ingredients. This healthy, plant-based soup is rich in protein and fiber, making it perfect for a comforting lunch or dinner.
Why You’ll Love This Red Lentil Soup
- Easy to make: This one-pot recipe comes together with simple pantry staples and fresh vegetables, making it perfect for busy weeknights.
- Healthy and plant-based: Packed with wholesome ingredients, this soup is naturally plant-based and full of nourishing flavor.
- Rich in protein and fiber: Red lentils provide plant-based protein and fiber to help keep you feeling satisfied and energized.
- Perfect for meal prep: Make a big batch and enjoy it throughout the week for quick lunches or easy dinners.
- Warm and comforting: With red lentils, vegetables, herbs, and red miso paste, every bowl is hearty, flavorful, and comforting.
- Freezer-friendly: This soup freezes beautifully, so you can always have a healthy homemade meal ready when you need it.
Ingredients
- 10 cups (2350 ml) water
- 2 cups (400 g) red lentils, picked through and rinsed.
- 3 red potatoes, unpeeled and chopped.
- 2 red beets, peeled and diced.
- 1 red onion, diced.
- 2 carrots, finely chopped.
- 2 cloves garlic, minced.
- 1/2 teaspoon crushed red pepper flakes.
- 1 tablespoon (2 g) finely chopped dill, plus
- more for garnish
- 1/4 to 1/2 cup (65 to 130 g) red miso paste
- 1/2 cup (120 ml) vegetable juice
- 1 teaspoon salt, or to taste.
- Ground pepper, to taste
The Recipe: Red lentil soup
Ingredients
Method
- Add the water, lentils, potatoes, beets, onion, carrots, garlic, red pepper flakes, and 1 tablespoon (2 g) dill to a large soup pot. Cover and boil, then reduce the heat and simmer for 20 to 2S minutes or until the potatoes are fork-tender. (Keep covered while cooking.)
- Meanwhile, thoroughly combine the miso and vegetable juice in a small bowl. When the soup is done, remove from the heat, stir in the miso mixture, and serve topped with a sprinkling of fresh dill.
Nutritional Facts (per serving):Calories: 210Protein: 12 gCarbohydrates: 38 gFiber: 10 gSugars: 7 gFat: 2 gSaturated Fat: 0 gSodium: 480 mgPotassium: 880 mgVitamin A: 70% of Daily Value (DV)Vitamin C: 20% of DVCalcium: 5% of DVIron: 20% of DV
Side Dishes to Serve with Red Lentil Soup
- Crusty Bread: Freshly baked crusty bread pairs perfectly with lentil soup, allowing you to soak up the flavorful broth.
- Green Salad: A simple green salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette provides a refreshing contrast to the hearty soup.
- Garlic Bread: Toasted garlic bread adds a delicious, savory crunch that complements the soup’s rich flavors.
- Roasted Vegetables: A side of roasted vegetables like carrots, zucchini, and bell peppers enhances the meal with additional textures and nutrients.
- Quinoa: A serving of quinoa salad adds extra protein and a nutty flavor that complements the soup.
- Grilled Cheese Sandwich: A classic grilled cheese sandwich offers a comforting and cheesy companion to the soup.
- Pickled Vegetables: Tangy pickled vegetables like cucumbers or beets provide a sharp contrast to the soup’s earthy flavors.
- Hummus and Pita: Hummus with warm pita bread offers a creamy, flavorful side that complements the soup’s hearty ingredients.
Love easy plant-based soups? Plant Based Diet Cookbook For Beginners includes 42 beginner-friendly recipes featuring wholesome ingredients like lentils, beans, vegetables, and whole grains, plus a practical 2-week meal plan to make healthy eating simple every day.
Red Lentil Soup Storage Instructions
Refrigerator:
- Allow the soup to cool to room temperature.
- Transfer the soup to an airtight container.
- Store in the refrigerator for up to 5 days.
Freezer:
- Allow the soup to cool completely.
- Pour the soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion.
- Label it with the date and store it in the freezer for up to 3 months.
- To reheat, thaw the soup in the refrigerator overnight and warm on the stove over medium heat.
Frequently Asked Questions
Can I freeze red lentil soup?
Yes! Red lentil soup freezes very well. Let the soup cool completely, then store it in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
How long does red lentil soup last in the refrigerator?
Store leftover red lentil soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it chills, so add a splash of vegetable broth or water when reheating if needed.
Are red lentils healthy?
Yes! Red lentils are an excellent source of plant-based protein, fiber, iron, and folate. They are naturally low in fat and make a nutritious addition to a balanced plant-based diet.
Do I need to soak red lentils before cooking?
No. Unlike many other dried legumes, red lentils do not need to be soaked. Simply rinse them under cold water before cooking to remove any dust or debris.
What can I serve with red lentil soup?
Red lentil soup pairs well with whole-grain bread, a fresh green salad, roasted vegetables, or warm pita bread. For extra protein, serve it with roasted chickpeas or a side of hummus.
Looking for more delicious plant-based meals? Explore my Plant-Based Diet Guide to learn how to build balanced, nutritious meals, and discover even more easy recipes in my Plant-Based Diet Cookbook for Beginners | 42 Easy Recipes + 14-Day Plan
