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Weeknight Red Lentil Soup

A simple yet delicious uncomplicated soup that is vegan and vegetarian-friendly!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Servings: 4


  • 2 T olive oil
  • 1 large onion small diced
  • 3 garlic cloves minced
  • 2 cups uncooked red lentils rinsed & drained
  • 4 cups vegetable broth
  • 2 cups water
  • 1 t kosher salt or to taste
  • Freshly ground black pepper
  • 5 oz fresh baby spinach & baby kale mix
  • Lemon slices
  • Red pepper chili flakes


  • Heat olive oil in a large pot over medium heat. Add the onion with a pinch of salt. Cook for 4-5 minutes or until the onions are soft, stirring often. Add the garlic and cook for 1 minute, stirring often.
  • Add the red lentils, vegetable broth, water, salt, and black pepper. Stir and increase the heat to high. Bring the mixture to a boil. Immediately reduce the heat to medium-low, cover, and simmer for 20-25 minutes, or until the soup thickens and the lentils have broken down and are soft. Add the baby spinach and baby kale. Stir and remove from heat. Add more salt if needed.
  • Serve soup with lemon slices to add fresh lemon juice in individual servings. Top with more freshly ground black pepper & red pepper chili flakes on top.
  • Enjoy!


Recipe Adapted From: Oh She Glows