Red Lentil Vegetable Soup

5 from 1 reviews

Healthy and Easy Red Lentil Vegetable Soup Recipe with only 2 spices, no soaking, makes a big batch for busy weeknights and freezes well.

  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x


  • 2 large onions, finely chopped
  • 4 garlic cloves, minced
  • 6 large celery stalks, diced
  • 5 large carrots, diced
  • 2 tbsp coconut or avocado oil
  • 4 tbsp miso paste or 2 vegetable bouillon cubes (I used GoBio)*
  • 2 1/2 tbsp cumin
  • 1 tbsp coriander, ground
  • 1 tsp salt**
  • 1/4 tsp red pepper flakes
  • 3 cups red lentils, dry & rinsed
  • 1/2 cup quinoa, uncooked
  • 12 cups boiling water


  1. Preheat dutch oven on medium heat and swirl oil to coat. Add onion and garlic; sauté for 3 minutes, stirring occasionally.
  2. Add celery and carrots; sauté for 10 more minutes, stirring occasionally. In the meanwhile, boil water and rinse lentils.
  3. Reduce heat to low and add miso paste or bouillon cubes; stir to incorporate them into veggies.
  4. Add cumin, coriander, salt, red pepper flakes, red lentils, quinoa, boiling water and stir. Bring to a boil, cover and cook for 30 minutes. Serve hot.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.


*You can use all or some vegetable broth in place of water.

**Adjust salt to taste in case your bouillon cubes are less salty than mine.

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