Name: Vegan Red Lentil Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 4 tablespoons extra virgin olive oil, divided; 1 lb yellow onions, diced ((about 3 cups)); 2 carrots, diced; 2 ribs celery, diced; 2 teaspoons cumin; 4 cloves garlic, minced; 1 tablespoon fresh thyme leaves ((or 1 teaspoon dried)); 1 teaspoon fine sea salt; 5 cups vegetable broth; 12 oz yellow potatoes, diced ((about 2 cups, see note 1)); 1½ cups dry red lentils ((rinsed and picked over)); 1 (28 fl oz/796 ml) can fire-roasted diced tomatoes ((see note 2)); 1 bunch Swiss chard, chopped; 1 tablespoon red wine vinegar ((see note 4))

This healthy vegan soup is made with protein-rich red lentils and fresh vegetables, like carrots, potatoes, and leafy greens. Fire-roasted tomatoes add depth of flavor. Serve this easy red lentil soup on its own or with a side of bread. It's perfect for soup season! (Vegan & Gluten Free)

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Two bowls of vegan red lentil soup on a white linen table with sourdough bread and thyme on the side

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This vegan red lentil soup is exactly what you need on a chilly day. It's full of healthy vegetables, like carrots, celery, and leafy greens. And, it's cozy and comforting thanks to the potatoes and silky red lentils. This soup is easy to make and cooks quickly. We love to make a big pot at the beginning of the week, so we can reheat the soup for quick weekday lunches and dinners.

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Why you'll love this recipe
Ingredients (and substitutes)
Recipe video
About red lentils
Storage and reheating tips
📖 Recipe

Why you'll love this recipe

Healthy & delicious: This delicious vegan soup uses protein-rich lentils and colorful veggies. It's a yummy and nourishing meal that'll keep you satisfied.
Cooks fast: Ready in just over 30 minutes! Red lentils cook quickly, but they do take a bit longer when cooked with acidic ingredients like tomatoes. So, this recipe cleverly adds the tomatoes near the end, to cut down on cooking time.
Meal prep friendly: This soup can be made in advance for quick weeknight meals. Or, make a double batch and freeze extras!

Ingredients (and substitutes)

Ingredients for vegan red lentil soup like onions, garlic, celery, carrots, swiss chard, red lentils and potatoes on a cutting board

This vegan red lentil soup is made with mostly pantry ingredients. The key ingredients for this recipe are:

Dried red lentils: Red lentils are quick-cooking, inexpensive, and a healthy source of plant-based protein. They make for a delicious and satisfying soup! (Learn more about lentils—including if they're actually gluten-free and what to watch for).
Fire roasted tomatoes: Canned fire-roasted tomatoes are a quick and easy way to add depth of flavor. If you can't find diced or crushed fire-roasted tomatoes, you can use canned whole tomatoes instead.
Potatoes: We like to use yellow potatoes in this soup, such as Yukon Gold. Their skins are thin so you don't need to peel them. But, you can also substitute another type of potato if you prefer.
Swiss chard: We use both the leaves and stems (thinly sliced). Instead of Swiss chard, you could use kale or spinach.
Thyme: If you can, use fresh thyme leaves for the best flavor. Otherwise, you can substitute with dried thyme instead. Dried thyme is more potent than the fresh stuff, so you'll need less (one-third of the amount, see recipe card for full details).
Dried cumin: This soup keeps things simple and doesn't call for a lot of different spices. This recipe calls for adding the dried cumin directly into the hot olive oil. This process is called "blooming", and it helps to amplify the flavor of the spices.

Find the recipe card below for the complete recipe, including all ingredients and instructions.

Want other vegan soup recipes? Check out our Vegan Potato Leek Soup, Vegan Chicken Noodle Soup, Instant Pot Bean Soup, Tom Yum Soup, or Golden Chickpea Noodle Soup recipes.

Recipe video

About red lentils

Of all the different kinds of lentils out there, we choose red lentils when we're short on time. Red lentils cook quickly: usually in about 15 minutes. When lentils are cooked in acidic ingredients, it can take longer for them to soften. So, to keep the cooking time down, this recipe adds the acidic ingredients at the end, after the lentils have softened.

Red lentils are a source of plant-based protein, iron, and folate (source). Lentils are considered an incomplete protein, because they don't contain all the essential amino acids. But don't worry—if your diet includes whole grains, the combination will make a complete protein. And while you don't need to pair them in the same meal...it is a good excuse to serve some crusty bread with your lentil soup!

Red lentils are well suited for soups—like this vegan red lentil soup and our Curried Pumpkin and Lentil Soup recipe. But, you can also use red lentils in places you don't expect it—like these healthy gluten free & vegan Morning Glory Breakfast Muffins. If you have other creative ways to cook with red lentils, we'd love to hear about them!

Learn more about lentils here—including some important considerations if you're gluten-free.

Close up of swiss chard with red stem after being washed

Close up of red lentil soup cooking down in a dutch oven

Storage and reheating tips

Refrigerating the soup

This recipe makes a big batch, so we usually refrigerate extra soup in an airtight container. You'll likely need to thin the soup the next day, either with a bit of vegetable stock or water. The soup can be reheated on the stove, over medium heat, covered with a lid.

Freezing the soup

This soup is freezer-friendly. When freezing a soup like this, we'll usually hold off on adding the tender greens until it's time to eat. If you'd like to do this too, then make the recipe as directed for everything except adding the Swiss chard. Then, stir in the Swiss chard when you are warming the soup to eat. But, this is personal preference and you can definitely freeze the soup with the greens if you prefer!

There are many methods to freezing and defrosting soup. We let the soup cool, then transfer it to a freezer bag and freeze on its side so it's as flat as possible. We find it defrosts faster and stays nice and organized in the freezer. But again, do what works best for you.

To reheat frozen soup, let it defrost (either in the fridge overnight or in a cold water bath). Transfer soup to a pot and reheat on the stove.