Last Updated on August 5, 2026 by Tanya
This vegan red lentil soup comes together from pantry staples but tastes like it’s simmered all day. Red lentils break down into a naturally thick, creamy base, warmed with cumin, coriander, and turmeric, then brightened with a squeeze of lemon at the end. Inspired by classic dal, it’s quick, nourishing, and endlessly forgiving — a cold-weather favourite worth keeping on repeat.
I first started making this soup after falling in love with dhal at my favourite local Indian restaurant, and wanting a version I could make on repeat at home with pantry staples. Red lentils are the secret here — no soaking required, and they break down into that same naturally thick, creamy texture you get from a good dhal, without any cream at all (though a swirl of coconut cream at the end never hurts). This version leans a bit more tomatoey in flavour than a traditional dhal, but keeps that same comforting texture. It’s the kind of soup I make on a Sunday and eat all week — even better the next day once the spices have had time to settle in.
Ingredients
- Red lentils– Red lentils are full of nutrients, and are packed full of protein, making them a perfect meal for vegans, or anyone looking to reduce meat consumption. They are also high in fibre, which helps digestion and keeps you feeling fuller for longer.
- Carrots– Carrots are a versatile root vegetable known for their natural sweetness, They add a light ‘crunch’ to this soup
- Celery– Celery has a crisp texture and is often used as a base for soups, alongside onions and carrots. Chop the celery and carrots in small pieces before adding them to the soup
- Onions– I used white onions in this recipe but red onions would also work
- Ginger Paste– Ginger paste is made from fresh ginger root that’s been blended into a smooth paste, which adds a zesty kick to this soup
- Coconut Cream– stir in for creaminess, but this can be omitted if you want a healthier soup! Alternatively other vegan creams would such as oat cream or soy cream
- Chilli oil- I love a sprinkle of chilli oil on top of soups to add extra spice and a dash of colour! I made my own simply by mixing extra virgin olive oil and chilli paste
- Fresh Parsley– I used fresh parsley as a garnish this time but fresh coriander or other fresh herbs would work well!
FAQs
No — red lentils cook quickly and break down on their own, so no soaking is required.
Store in an airtight container in the fridge for up to 5 days — the flavour deepens the next day.
Yes — this freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of water if it’s thickened too much.
Yes — if you prefer a smoother, more uniform texture, you can blend some or all of the soup with a stick blender or food processor. Just make sure to let the soup cool down fully before blending.
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Ingredients
Method
- Heat oil in pot over a medium heat.
- Add chopped onions and minced garlic. Saute for a few minutes until softened.
- Add chopped carrots, celery and ginger paste to pot, stir.
- Add salt, black pepper, cumin and dried coriander, stir.
- Add washed red lentils and chopped tomatoes, stir.
- Add vegetable stock and water.
- Cover and bring to boil, then reduce heat and cook on medium heat for around 40 mins, until lentils and vegetables are tender
- Remove lid. Add tomato paste and coconut cream.
- Cover pot with lid and allow to cook another 10 mins.
- Add fresh lemon juice, stir.
- Serve in bowls. Garnish with chilli oil, coconut cream and fresh parsley. Enjoy!