This Easy Red Lentil & Vegetable Soup is a comforting, nourishing, vegan soup that’s simple to make and full of flavor. It combines split red lentils with fresh thyme, vegetable broth, and a mix of vegetables — onion, garlic, carrots, mushrooms, and cauliflower — for a satisfying plant-based meal the whole family will enjoy.
Lentils are an excellent source of fiber, protein, and complex carbohydrates. Split red lentils cook quickly and add body to soups and stews. They’re low in fat and calories, naturally gluten-free, and provide nutrients such as potassium, folate, iron, and manganese — making them a nutritious base for a hearty vegetable soup.
This recipe is forgiving and adaptable. If you have extra celery, add it with the onion. If you’re out of vegetable broth, chicken broth works as a substitute. Use whatever vegetables you have on hand — the flavors meld beautifully and you can easily scale quantities to feed more people.
Choosing plant-forward meals is good for your health and the planet. Food scraps like peels and stems can be repurposed or composted to reduce waste. Many communities offer composting services so that organic waste is turned into nutrient-rich soil instead of ending up in landfills.
Easy Red Lentil & Vegetable Soup
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Ingredients
- 1 tablespoon plus 1 teaspoon extra virgin olive oil divided
- 1 small onion cut into 1/4-inch dice, (1 cup)
- 3 to 4 large button mushrooms roughly chopped, (1 cup)
- 1 large clove garlic minced
- 1/2 teaspoon celery seed
- One 32-ounce carton all-natural vegetable broth
- 2 cups water
- 2 medium carrot shredded on the large holes of a box grater, (1 cup)
- 1 1/2 to 2 cups bite-size cauliflower florets
- 1 cup split red lentils
- 6 sprigs fresh thyme
- Grated Parmesan cheese optional
Method
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Heat 1 tablespoon of olive oil in a Dutch oven or large saucepan over medium heat. Add the diced onion and chopped mushrooms and cook, stirring frequently, until tender, about 7 minutes. Adjust heat as needed so they soften without burning.
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Stir in the remaining 1 teaspoon oil, minced garlic, and celery seed. Cook, stirring, until the garlic becomes fragrant, 1 to 2 minutes.
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Pour in the vegetable broth and water, increase heat to high, cover, and bring the liquid to a boil.
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Remove the lid, add the shredded carrots, cauliflower florets, split red lentils, and thyme sprigs. Return the lid, reduce to a low boil, and cook, stirring occasionally, until the lentils and cauliflower are tender, about 20 to 25 minutes.
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Remove and discard the thyme stems. Season the soup with kosher salt and freshly ground black pepper to taste. Serve hot in bowls and top with grated Parmesan if desired (omit for a vegan version).
Nutrition
Notes
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Soup warms the body and soothes the soul — this version was perfect on a chilly day. If you try this recipe, leave a comment below and share how it turned out.
