This hearty recipe will yield the perfect dish to keep you warm on a cool night. The fennel and celery give this soup a light freshness that most lentil soups don't usually have. Not only is this soup filling, it's elegant and bursting with flavor.

Red Lentil Soup With Leek, Fennel, and Celery Heart [Vegan, Gluten-Free]

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Cooking Time



  • 1 tablespoon coconut oil
  • 1 leek, finely chopped
  • 1 fennel bulb, just the inner leaves cut into small pieces
  • 1 celery heart (inner stalks), cut into small pieces
  • 4 cups broth or water
  • 1 cup red lentils, rinsed
  • 1/2 lemon
  • Sea salt and pepper, as desired
  • Fresh cilantro (garnish)


  1. Heat the oil in a large pot over medium heat.
  2. Add the leek, fennel, and celery and sauté until they're soft. This should take around 10-12 minutes.
  3. Add the broth or water and lentils, bring it to a boil, then reduce the heat to maintain a simmer and cook for about 20 minutes.
  4. Add the lemon juice and stir it in then, remove the pot from the heat. To serve, sprinkle it with a pinch of sea salt and pepper and garnish it with fresh cilantro.

Nutritional Information

Per Serving: Calories: 258 | Carbs: 41 g | Fat: 5 g | Protein: 14 g | Sodium: 48 mg | Sugar: 5 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.


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