Lentil Soup

Warm up this winter with a big bowl of red lentil soup! This soup is PACKED with fiber, potassium, iron, vitamin A, and folate. This soup will take 35 minutes with 6 servings.


  • 2 cups Kale
  • 1 large Carrot peeled and chopped
  • 2 stalks Celery stalks chopped
  • 5 cups Vegetable Broth or Water (not pictured)Picture 2
  • 1 onion chopped
  • 1 cup Split Red Lentils
  • 1 tsp Chili Paste
  • 1 tbsp Minced Garlic
  • 1 tbsp Olive Oil
  • 1 tsp fresh or dried Cilantro
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • ½ tsp Paprika



1. In your soup pot heat the olive oil, onion, minced garlic, carrots, celery, salt, paprika, and pepper on medium to low heat, cover with a lid. Simmer for 7 minutes stirring every two minutes.

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2. Next add your split red lentils, vegetable broth, chili paste, cilantro, and kale. Stir, cover, and let simmer for 25 minutes stirring sporadically.

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3. Ladle into a bowl and serve! Feel free to divvy up unused portions into containers or zip-lock bags to freeze. This soup will last in the fridge for 4-5 days in an airtight container.

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– Britney Baron


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