Red Lentil Ginger Soup Recipe
This red lentil ginger soup recipe is creamy, hearty, and flavorful – made with fresh vegetables like onions, carrots, ginger, turmeric, and tomatoes. This flavorful soup recipe is a great light lunch or dinner.
Grab a side salad and some crusty bread to make this a complete meal.
Want more easy lentil recipes? Try our lentil sloppy Joes, our lentil barley soup, and our favorite butternut squash lentil dahl.
Kelly’s Note: This recipe was edited on 8/8/2026. I added additions and ingredient substitutions, a recipe FAQ, and new serving suggestions to make this post more helpful.
This delicious lentil ginger soup is great anytime of year… it’s always soup season on our homestead! This red lentil ginger soup is a lighter soup recipe made without oil or coconut milk, and has loads of flavorful spices and plant-based protein. I absolutely love red lentils, and they are perfect blended up in this creamy soup.
You can blend this soup with a regular blender, or an immersion blender. I got one 15 years ago and it’s going strong – highly recommend one for all your soup lovers out there!
This Red Lentil Ginger Soup Recipe Is:
- Bright
- Flavorful
- Loaded with Vegetables
- Perfectly Spiced
- High Protein
- Vegan, gluten free, and oil free!
Ingredients You’ll Need
See our recipe card below for the full ingredient amounts and instructions.
The star of this recipe is red lentils! They are one of my favorite legumes to stock up on! I always keep a few lbs of them on hand, they are great to throw into soups like this as they dissolve while they cook and become almost creamy.
This soup has loads of vegetables like onions, garlic, carrots, diced tomatoes, and fresh ginger! I love adding fresh ginger to my dishes, or this great ground ginger to my curries – the ginger gives it a nice kick and spicy flavor.
The spices in this soup are delicious! We use turmeric and black pepper for a bright yellow color and deep flavor, red pepper flakes for some heat, and smoked paprika for a little kick!
And finally, we use a vegetable stock to bring it all together. And feel free to add salt if desired.
Additions and Substitutions
If you can’t find fresh ginger root, you can used dried ginger in a pinch.
This recipe tastes great with red lentils, but you can try using brown lentils instead if that is what you have on hand.
Add more chili flakes or smoked paprika for a spicier soup! If you like heat, feel free to add 1/4 teaspoon at a time until it reaches your desired hotness.
How To Make This Recipe
- In a large soup pot, add the onion, garlic, carrots, ginger, lentils, vegetable stock, diced tomatoes, turmeric, chili flakes, and paprika.
- Stir well and bring to a boil, then reduce to low heat and simmer the soup for about 30 minutes until the carrots are cooked through and lentils are creamy.
- Using an immersion or hand blender, puree the soup until it is creamy and well blended.
- Taste and add salt and pepper as needed. Serve hot!
Recipe FAQs
Our lentil ginger soup is made with a delicious and creamy red lentil base, with simmered onions and carrots, garlic and ginger. We add some delicious spices like turmeric, chili flakes, and smoked paprika to elevate the flavor in every bite! See our full recipe for ingredient quantities and amounts.
Yes, this soup freezes well! Store it in an airtight container (like a mason jar with room at the top, or a freezer bag) and freeze for up to 3 months. Remove the soup and let thaw in the refrigerator before re-heating.
Store leftover soup in an airtight container and refrigerate for up to four days when you’re ready to heat the soup you can reheat it in a microwave or on the stove top.
Serving Suggestions
This soup is great with a thick slice of bread! Try it with our vegan oatmeal bread, our viral Greek yogurt cornbread recipe, or our favorite naan with sour cream!
It’s great with a side salad too, like our cucumber salad with mayonnaise recipe or our Thai chickpea salad.
You could also top this soup with some plant-based protein! Try adding our baked tofu with cornstarch or our honey garlic tofu recipe.
More Vegetarian Red Lentil Recipes
- Red Lentil Soup with Coconut Milk Recipe
- Pumpkin Lentil Chili Recipe
- French Carrot Lentil Soup Recipe
- Pumpkin Lentil Pasta Recipe
- Lentil Pasta e Fagioli Soup Recipe
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Red Lentil Ginger Soup
Ingredients
- 1 sweet onion chopped
- 3 cloves garlic minced
- 4 carrots chopped
- 2 inch knob ginger peeled and sliced
- 2 cups red lentils
- 6 cups Vegetable Stock
- 14 ounces Diced Tomatoes with juice
- 1/2 teaspoon turmeric
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1/4 teaspoon paprika
- sea salt and black pepper to taste
Instructions
- In a large soup pot, add the onion, garlic, carrots, ginger, lentils, vegetable stock, diced tomatoes, turmeric, chili flakes, and paprika.
- Stir well and bring to a boil, then reduce to low heat and simmer the soup for about 30 minutes until the carrots are cooked through and lentils are creamy.
- Using an immersion or hand blender, puree the soup until it is creamy and well blended.
- Taste and add salt and pepper as needed. Serve hot!
Notes
Nutrition
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A delicious combination of flavors