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 balances out the heavy aspects of this dish. Eat it for lunch or dinner with a slice of bread! This vegan red lentil soup is so cozy!

Red Lentil Soup With Fresh Cilantro and Lemon [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste




  • 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


  1. In a medium saucepan, add 6 cups of water, stir in bouillon or add vegetable stock if using that instead.
  2. 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.
  3. 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.
  4. Garnish with fresh chopped cilantro and fresh lemon.

Nutritional Information

Per Serving: Calories: 247 | Carbs: 45 g | Fat: 1 g | Protein: 15 g | Sodium: 172 g | Sugar: 7 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...