Vegan Red Lentil Soup (Gluten-Free + Easy to Make)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, spiced red lentil soup thickened with blended vegetables and bright with lemon. This vegan bowl comes together in under an hour and balances heat, earthiness, and brightness. Comforting and satisfying as a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons avocado oil or olive oil
- 1 small onion (diced)
- 1 large carrot (diced)
- 2 stalks of celery (diced)
- 4 cloves garlic (crushed)
- 1 teaspoon freshly grated ginger
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon salt
- Freshly ground black pepper (to taste)
- 4 cups vegetable broth
- 2 cups water
- 1 (15 oz.) can crushed tomatoes
- 1½ cups red lentils (sort and rinse before using)
- 3 cups spinach or mix of greens (I used a “power greens” blend of spinach, arugula and baby chard)
- 1 lemon (zest and juice)
- Lemon wedges
- Microgreens
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 957mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 807mg
- Calcium
- 80mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 957MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.