Red Lentil Soup with Lemon (Vegan, Gluten Free, Pantry Staple)

This Red Lentil Soup with Lemon Is:

• Sweet
• Citrusy
• Earthy
• Spicy (but you can dial down the spice if you don’t like heat)
• Bright
• Vegan
• Gluten Free
• Pantry Staple Friendly!  Use what you got on hand 🙂

I love red lentils because of how quick and low maintenence they are to cook.  Traditional lentils can require constant stirring and attention, but red lentils disolve and become velvety the longer the cook.  They are perfect for soups or stews, and I love the texture and earthy flavor they add.

Whats In this Red Lentil Soup?

• Red Lentils
• Lemon Juice
• Diced Tomatoes
• Vegetable Stock
• Olive Oil
• Garlic
• Carrots
• Corn
• Spices

How Do I Make This Soup?

What Should I Serve with This Soup?

• Garlic Lover’s Baked Garlic Bread (Vegan, Gluten Free Option)

•  5 Ingredient No-Knead Olive Oil Skillet Bread (Vegan)

• DA’s Classic Coleslaw (Family Recipe, Gluten Free, Vegan Option)

• Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)

•  Rainbow Quinoa Salad (Vegan, Gluten Free)

As always, if you make this vegan red lentil detox soup be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Red Lentil Soup with Lemon

This Red Lentil Soup with Lemon is a pantry staple dream! It uses flavorful pantry ingredients, a bit of fresh or frozen produce, and is easy to batch cook.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 40 mins

Total Time 45 mins

Course Dinner, Lunch, Soup

Cuisine American, Mediterranean

Servings 6

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 4 cloves garlic
• 2 stalks celery chopped
• 2 carrots diced
• 1 onion diced
• 1 cup sweet corn canned or frozen
• 1 14-ounce can diced tomatoes with juice
• 2 cups red lentils
• 1 lemon zested and juiced
• 1 teaspoon curry powder
• 1 teaspoon cumin
• 8 cups Vegetable Stock
• Salt & Pepper to Taste
• Cilantro for garnish
• Crushed Red Pepper Flakes for heat

Instructions

 

• In a large soup pot, heat the olive oil over low heat.  Add the garlic, celery, carrots, and onion and sautee on low for 5 minutes.
• Add the corn, diced tomatoes, lentils, lemon zest and juice, curry powder and cumin.  Stir to combine
• Add the Vegetable Stock and bring to a boil.  Once boiling, reduce the heat to a summer.  Simmer on low for 30 minutes until the lentils are cooked and dissolve into the soup.
• Add salt and pepper to taste.  Garnish with cilantro and some crushed red pepper flakes or hot sauce for a little heat.

Keyword Lemon, Lemon Juice, lentil soup recipe, Meal Prep Soup, Pantry Staples, Red Lentils, Tomatoes

Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!