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Vegan Red Lentil Soup with Lemon and Cumin

  • Total Time: 50 mins
  • Yield: 6-8 1x


Units Scale
  • 2 cups red lentils, rinsed well
  • 34 cups sweet potatoes, peeled and diced (about 1 large)
  • 56 cups water
  • 1 Tbsp. canola oil
  • 2 onions, diced
  • 3 garlic cloves, minced
  • 1 Tbsp. whole cumin seeds, toasted
  • 1 Tbsp. ground cumin
  • 2 tsp. ground coriander, optional (goes well with cumin)
  • Juice of 1 large lemon, about 3 Tbsp., or to taste
  • 23 tsp. salt (start with less and taste)
  • pinch cayenne pepper, optional
  • Hot, cooked rice, for serving


  1. Heat a 4 qt. pot over medium-high heat. Add the canola oil and heat for about 30 seconds. Add the diced onions and cook, stirring frequently, for 5-10 minutes.
  2. Lower the heat and continue cooking for another 10-15 minutes, or until onions are soft, translucent and fragrant.
  3. Add the garlic and cook for a few more minutes. Add the lentils and 5 cups of water. Bring to a boil and lower heat to a simmer. Cook for 5-10 minutes and add the sweet potatoes along with 2 tsp. of salt. Continue simmering until potatoes are soft. Add the cumin seeds, ground cumin, ground coriander (if using), and lemon juice. Taste and add more salt if necessary. Add the cayenne pepper, if using.
  4. Using a stick blender, or traditional blender, puree some of the soup and add it back to the rest of the soup to thicken it. Ladle over hot, cooked rice and serve.
  5. Makes enough for about 6-8 servings.
  • Author: Lindsey Johnson
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: soup