16/12/2025
Why not try this lovely winter soup recipe: Vegan red lentil soup with carrots, lentils, and a tomato base. This simple soup is a weeknight staple and can be made with common pantry items like canned tomatoes, frozen spinach, and dried red lentils. It takes about half an hour from start to finish and freezes well.
Ingredients
1 teaspoon olive oil
½ red onion chopped
5-6 medium carrots about 3 cups, cut into 1 cm (¾ inch) slices
3 cloves garlic minced
3 cm piece fresh ginger minced
½ teaspoon cumin
½ teaspoon turmeric
½ teaspoon fresh ground pepper
¼ teaspoon cayenne pepper to taste
1 teaspoon sea salt to taste
▢400 grams canned diced tomatoes
1.5 litres (6 cups) vegetable broth
150 grams (1 cup) red lentils
150 grams (1 cup) frozen spinach*
Juice of ½ a lemon
Brown rice to serve
Instructions
In a large pot, heat the oil over medium. Add the onion and sauté for a couple of minutes or until soft and fragrant. Stir in the carrots, and cook for another minute or two.
1 teaspoon olive oil,½ red onion,5-6 medium carrots
Add the garlic, ginger, and spices, stirring to coat the vegetables. Now add the salt and tomatoes, stir, and pour the vegetable stock in.
3 cloves garlic,3 cm (1 ⅕ inch) piece fresh ginger,½ teaspoon cumin,½ teaspoon turmeric,½ teaspoon fresh ground pepper,¼ teaspoon cayenne pepper,1 teaspoon sea salt,400 grams (13.5 oz) canned diced tomatoes,1.5 litres (6 cups) vegetable broth
Increase the heat to high, cover the pot, and bring the soup to a rolling boil. Add the lentils and reduce the heat to medium-low and simmer for 20-25 minutes, covered, or until the carrots are tender.
150 grams (1 cup) red lentils
Stir in the spinach and turn off the heat, letting the hot soup thaw the spinach with the lid on. Add the lemon juice, taste, and season with salt if necessary.
150 grams (1 cup) frozen spinach*,Juice of ½ a lemon
Serve over brown rice and store leftovers in the refrigerator or freezer.
ENJOY!
