LENTIL SOUP RECIPE | Easy Recipes for Vegetarian and Vegan Diet

LENTIL SOUP RECIPE | Easy Recipes for Vegetarian and Vegan Diet

💬 Let me know in the comments if you enjoyed my Lentil Soup Recipe?


1 cup /180g Red lentils
2+1/2 Tablespoon Olive Oil
1 cup / 130g Onion – chopped
2 cups / 250g Carrots – chopped in small cubes – 2 medium size carrots
1 cup / 200g Yukon Gold Potatoes – 1 large or 2 small in size
2 Garlic cloves / 2 teaspoons approx.
3 Tablespoon / 42g Tomato Paste
4 Cups / 900ml Vegetable Broth
2+1/2 Cup / 575ml Water
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 3/4 teaspoon of Pink Himalayan salt)


1+1/2 Tablespoon Olive Oil
1/2 Teaspoon Minced/Grated Garlic or to taste
1/4 to 1/2 Teaspoon Crushed Dried Chilies


Thoroughly wash the red lentils until the water runs clear. Then soak in water for 1 hour.

To a heated pot, add olive oil, chopped onion, carrots, 1/4 teaspoon salt and fry on medium heat until it’s lightly browned. Then add the garlic and fry on medium-low to medium heat (depending on the heat of your stove) for about 1 minute or until fragrant.

Add add ground cumin, cayenne, tomato paste and fry on medium heat for 1 to 2 minutes. Add the potatoes, soaked/strained red lentils, salt, vegetable broth, water and mix well. Bring to a boil and the reduce the heat to medium-low and cook for about 30 minutes or until the lentil and potatoes are cooked.

After 30 minutes, uncover to check if the lentils are cooked, if not cooked cover and cook for a bit longer. Turn off the heat and allow it to cool down before blending. Blend into a smooth puree and cover and set aside while we prepare the tempering.


To a small pan, add olive oil, minced garlic, crushed dried chilies and then heat it up on low to medium-low heat, until the garlic JUST STARTS TO sizzle. AS SOON AS the garlic starts to sizzle TURN OFF THE HEAT – this will prevent the garlic from burning.

After turning off the heat add the paprika and mix well in the warm oil.

Add the tempering to the soup and mix well. Right way, cover the lid to retain the flavour and let it rest for 4 to 5 minutes for the flavours to blend.

Serve hot with some toast and a side salad or just by itself. This is a perfect recipe for meal prep so you can make a big batch of it and freeze it in portions to consume later.



👉 Adding salt to the onion and carrots will release it’s moisture and help it cook faster so please don’t skip it

👉 Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.

👉 This is a perfect recipe for meal prep so you can make a big batch of it and freeze it in portions to consume later


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