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Vegan Red Lentil Leek Soup

  • Author: Laura Nockett
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 large bowls soup 1x


This Vegan Red Lentil Leek Soup is packed with nutrients and flavor. It gets it’s creamy texture from the lentils which also make it hearty and filling.



2 tbsp olive oil

1 cup white onion, sliced thin

2 medium carrots, peeled and sliced thin

1 shallot, finely chopped

2 cloves garlic, minced

2 leeks, chopped*

1 zucchini, chopped

1/2 tsp salt

dash of pepper

4 cups vegetable broth

1 cup dried red lentils

1 tsp cumin

1 bay leaf**

juice of 1/2 lemon


Optional Toppings:

lemon slices

alfalfa sprouts

coconut cream***


Heat olive oil in a large stockpot or dutch oven

Add the onions, carrots and shallot, working with a wooden spoon sauté 2-3 minutes

Add the garlic, leeks and zucchini

Season with salt and pepper

Sauté 4-5 more minutes until all the vegetables start to soften

Pour in the vegetable broth and add stir in the red lentils, cumin and add the bay leaf

Bring the soup to a boil

Cover and reduce to simmer for at least 20 minutes and up to an hour

Finish the soup off with lemon juice and salt to taste

Serve warm in soup bowls and garnish with optional toppings


*use only the light green and white part of the leek, see post for more details.

**just for seasoning, remove before eating

***if you are not concerned about keeping the recipe vegan you could also use heavy cream or greek yogurt

Soup keeps well refrigerated up to 5 days or frozen up to 3 months. If freezing, defrost on the stovetop over medium-low heat.

  • Category: Soup

Keywords: #wintersoups, #redlentilsoup, #lentilsoup, #heartysoups, #vegetablesoup, #vegansoup