Red Lentil and Vegetable Soup

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5 from 1 review

Red lentil and vegetable soup is a healthy, vegan soup that’s easy to make and loaded with vegetables. It’s a flavor packed soup perfect for cold chilly nights. 


  • 1 tbs olive oil
  • 1 small onion – diced
  • 1 cup of thinly sliced carrots
  • 1/2 cup diced celery
  • 3 packed cups of chopped kale – I used pre-chopped kale
  • 2 cloves of garlic – minced
  • 1 tsp cumin
  • 1 tsp curry powder
  • 1/2 tsp red pepper flakes
  • 1 can (14.5 oz) crushed tomatoes
  • 1 cup red lentils – sorted to remove any debris
  • 3 cups vegetable stock – low sodium
  • 2 cups water
  • 2 tsp lemon juice


  1. Sauté the onion in oil over low heat for 5 minutes until soft.
  2. Add celery, carrots and garlic to the onions and stir to combine.
  3. Add kale, 1 cup at a time, until it’s wilted.
  4. Sauté the vegetable mixture for 5 minutes.
  5. Before adding the lentils to the soup, check for any debris and rinse throughly in a sieve under running water.
  6. Add lentils, tomato sauce and spices.
  7. Add vegetable stock and water.
  8. Bring to a boil and turn down to simmer for 35 minutes.
  9. Stir occasionally while the soup cooks.
  10. When the soup is done, add two tablespoons of lemon and stir to combine.
  11. Use a hand blender to puree the soup to the desired consistency.  I pureed about half of the soup.
  12. Makes 4 large bowls or 6 cups of soup.


You’ll be adding 3 cups of kale, which is a lot of kale.  The best way to do this is to add one cup of kale at a time, stirring until it reduces/wilts.  Then repeat for the two remaining cups of kale.

Make sure to check your lentils for any debris – spread out on a rimmed baking sheet and remove anything that is not a lentil.

Make sure to rinse the lentils before you add them to the pot – lentils can be dusty.

Time savers:  I used pre-chopped kale that I bought at the supermarket.  I also used baby carrots – so I didn’t need to peel the carrots – just sliced them thinly.

If you make this recipe and enjoy it, come back and leave a message and a rating.  I’d love to hear from you!

This recipe serves 4 bowls or 6 cups of soup.

Nutrition information is an estimate based on an online nutritional calculator.