Vegan Red Lentil Soup with Cumin and Lemon

Total time55 min

Prep time15 min

Cook time40 min

Vegan Red Lentil Soup with Cumin and Lemon

This velvety soup builds deep flavor from a base of sautéed onion, garlic, and carrots, bloomed with cumin, coriander, turmeric, and a touch of cayenne until fragrant. Red lentils simmer right in the pot with diced tomatoes and vegetable broth until they turn tender and creamy, then get a partial blend for that perfect balance of silky and hearty. A finishing splash of fresh lemon juice brightens the whole pot, cutting through the warm spice with a clean, citrusy lift. The smoked paprika oil drizzled on top at the end takes it over the top, adding a glossy, smoky contrast that makes each bowl feel restaurant-worthy. Finished with parsley and a lemon wedge, it's a cozy, plant-powered bowl that fits beautifully into a vegan kitchen. Make a big batch — it only gets better as the flavors meld.

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Ingredients

6 servings

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large yellow onion, finely diced
4 garlic cloves, minced
2 medium carrots, peeled and diced
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes
1 ½ cups red lentils, rinsed
6 cups low-sodium vegetable broth
1 tsp salt, plus more to taste
½ tsp black pepper
3 tbsp fresh lemon juice (from about 1 ½ lemons)

For the paprika oil

2 tbsp olive oil
1 tsp smoked paprika

For serving

¼ cup fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic and carrots and cook, stirring, until the garlic is fragrant and the carrots begin to soften, about 3 minutes.

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