Can I freeze red lentil soup with fresh cilantro and lemon [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Why is red lentil soup with fresh cilantro and lemon [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does red lentil soup with fresh cilantro and lemon [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is red lentil soup with fresh cilantro and lemon [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Red Lentil Soup With Fresh Cilantro and Lemon
[Vegan]

JS By: Jennifer Strohmeyer

Author Bio

Pure Thyme is a blog where Jennifer shares her passion for pure food, simple and... Read More

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Red Lentil Soup With Fresh Cilantro and Lemon [Vegan]

4-6

Dairy Free

Vegan

This vegan red lentil soup is creamy, filling, and absolutely delicious. Red lentils are packed with protein, so they’ll keep you feeling full and satisfied until your next meal. The soup is hearty, but not overbearingly so. The fresh cilantro and a squeeze of lemon juice right before serving really... Read More

Ingredients You Need for Red Lentil Soup With Fresh Cilantro and Lemon [Vegan]

6 cups no salt added or low-sodium vegetable broth
1 1/2 cups finely chopped onion (1 large onion)
3 cloves garlic, minced
1 1/2-2 cups chopped carrots, halved lengthwise and sliced crosswise
1 1/2 cups red lentils, rinsed and drained
1 teaspoon ground coriander
1 teaspoon paprika
Freshly ground black pepper, to taste
Fresh cilantro, chopped
Fresh lemon juice

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How to Prepare Red Lentil Soup With Fresh Cilantro and Lemon [Vegan]

In a medium saucepan, add 6 cups of water, stir in bouillon or add vegetable stock if using that instead.
Add chopped onion, garlic, coriander, paprika and fresh ground pepper. Bring to a boil, stirring occasionally to break up any chunky seasonings. Boil gently uncovered for five minutes.
Add red lentils, reduce to simmer, and cook uncovered for 15 minutes. Add chopped carrot, cover and cook for an additional 15 minutes until lentils are thoroughly cooked and soup is thickened. Stir often to prevent sticking to the bottom of your pan.
Garnish with fresh chopped cilantro and fresh lemon.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.