Red Lentil Vegetable Soup

Warm, hearty, and bursting with vibrant flavors, this Red Lentil Vegetable Soup is the perfect one-pot meal for cozy weeknights or meal prep essentials. Packed with protein-rich red lentils and a medley of colorful vegetables like carrots, zucchini, and celery, this soup is not only nutritious but also deeply comforting. The aromatic blend of cumin, turmeric, and paprika adds an earthy, spiced warmth, while fresh parsley and a squeeze of lemon juice brighten every bowl. Ready in just 45 minutes and simmered to perfection, this vegan and gluten-free recipe is a crowd-pleaser that's loaded with flavor and health benefits. Pair it with crusty bread or enjoy it solo for a satisfying, wholesome meal.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 cup red lentils
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 pieces garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 small zucchini, diced
• 1 15-ounce can crushed tomatoes
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 0.5 teaspoons ground turmeric
• 1 teaspoon paprika
• 1 piece bay leaf
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)
• 4 pieces lemon wedges (optional, for serving)

Directions

Step 1

Rinse the red lentils under cold running water until the water runs clear. Set aside.

Step 2

Heat the olive oil in a large pot over medium heat.

Step 3

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Add the minced garlic, diced carrots, and celery to the pot. Sauté for another 5 minutes until the vegetables begin to soften.

Step 5

Stir in the diced zucchini and cook for 2 minutes.

Step 6

Add the crushed tomatoes, rinsed red lentils, vegetable broth, ground cumin, ground turmeric, paprika, bay leaf, salt, and black pepper to the pot. Stir well to combine.

Step 7

Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking.

Step 8

Once the lentils are cooked and the vegetables are tender, remove the bay leaf from the pot.

Step 9

Taste the soup and adjust the seasoning with more salt or black pepper if needed.

Step 10

Serve hot, garnished with fresh parsley and a squeeze of lemon juice if desired.

Nutrition Facts

Serving size	1341.3 grams (1341.3g)

Amount per serving	% Daily Value*
Calories	775

Total Fat 32.10g	41%
Saturated Fat 5.10g	26%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2691mg	117%
Total Carbohydrate 104.90g	38%
Dietary Fiber 34.70g	124%
Total Sugars 35.90g
Protein 28.60g	57%

Vitamin D 0IU	0%
Calcium 361mg	28%
Iron 14mg	79%
Potassium 3438mg	73%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 13.9%

Carbs: 51.0%