I love a steamy, creamy bowl of comforting soup during winter to make my body feel boosted, energized and healthier. Nothing is better on a cold day than curling up with a warm, filling bowl of soup and this simple red lentil soup might become your go-to recipe! It's an easy, no-fuss recipe that the whole family can enjoy!
This soup is like a big, warm healing hug for your entire body. It is full of good-for-you colorful ingredients. Soothing vegetable broth, freshly ground black pepper and pungent garlic and onion are perfect for your throat and sinuses this time of year.
For another creamy vegan soup recipe, give my Carrot Ginger Soup and go! It's super vibrant and another soup perfect for colder, Wintery days. If you want to make a soup in your blender, try my Easy Vegan Blender Pumpkin Soup, it's ready in just 10 minutes!
Ingredients
For this recipe you will need:
- Olive oil
- White onion
- Carrots
- Celery stalks
- Salt
- Black pepper
- Garlic cloves
- Turmeric
- Canned diced tomatoes
- Split red lentils (provide important minerals such as potassium and folate)
- Split peas (offer vitamins A and C)
- Vegetable broth
- Slivered almonds
- Water
- Fresh Parsley (contains immune-boosting antioxidants and is said to have antibacterial properties as well)
See recipe card for quantities.
I wanted to make this soup a bit heartier and more like a meal than a typical vegetable soup so I added plant-based protein from split peas and red lentils. Both are low-calorie, high fiber sources of protein and iron. Both the lentils and split peas cook down and start to disappear into the soup the longer you let it simmer on the stove. They make the soup more creamy, filling and delicious too!
Instructions
Heat a large pot over medium heat. Add the oil, onion, carrots, celery, salt and pepper and cook for 5 minutes until veggies begin to soften. Stir frequently for even cooking. Add the garlic and turmeric and cook for another minute.
Add the tomatoes (and their juices), red lentils, split peas and the Imagine Organic Vegetable Broth and bring to a boil. Once boiling, turn down heat and let simmer uncovered for one hour until split peas are soft. Stir occasionally.
Meanwhile make the almond cream sauce. Drain and rinse the soaked almonds and add to a high speed blender. Add fresh water and blend on high speed for at least one minute. Check the sauce to ensure it is smooth and creamy.
Once split peas are soft, turn off heat. Stir in fresh parsley and almond cream sauce. Season to taste and serve. Garnish with freshly ground black pepper, fresh diced parsley and a drizzle of almond cream sauce if desired.
Substitutions
With a flavorful, creamy broth you can easily make some substitutions to this recipe based on what you have available.
- Vegetables - you can add some cauliflower florets to this soup to bulk it up. Broccoli is another great add-in. If you do add in some heavier starches just adjust the cooking time so they have enough time to soften up.
- Nuts - the recipes calls for slivered almonds but you can also use soaked cashews! Learn all about How (and Why!) to Soak Cashews in this post.
Storage
Store leftovers in an airtight container in your refrigerator for up to one week or you can store in your freezer for two months. Make sure to store in an airtight container and allow to thaw to room temperature before heating up.
Imagine Organic Vegetable Broth
I’m thrilled to be partnering again with my favorite vegetable broth brand, Imagine. This recipe uses their organic vegetable broth which has a fresh homemade taste and the perfect depth of flavor for this healing soup.
For years I have been exclusively using their organic vegetable broths for the great flavor and peace of mind. I love knowing it's a healthy, organic vegetable stock that's perfect for everyday use.
I honestly think it is the best tasting broth out there. It is made with real, wholesome, all-natural ingredients and is gluten-free, Kosher Parve, USDA certified Organic and non-GMO Project verified. I love knowing that there is absolutely nothing artificial in my broth (no preservatives or added MSG).
It contains only the good stuff from the finest farm-grown organic vegetables and savory herbs and seasonings. And that is why I think it tastes the best. I feel good giving this high-quality broth to my family.
Top Tip
I like to dice my onions, carrot and celery very fine into small cubes. They should be about a quarter of an inch big. This allows them to cook quicker and makes the soup a better consistency overall. There is no blending of this red lentil soup recipe so smaller pieces are easier to eat too.
Print
Creamy Split Pea Turmeric & Red Lentil Vegetable Soup
- Total Time: 1 hour 22 mins
- Yield: 6-8 1x
Description
This hearty vegan red lentil soup is loaded with good-for-you ingredients and tastes incredible. It is creamy, full of pungent flavor and will warm your body (and soul) from the inside out.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large white onion, diced*
- 2 large carrots, peeled and diced*
- 3 large celery stalks, leaves/ends removed and diced*
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 large garlic cloves, minced
- ¾ teaspoon ground turmeric (or more if desired using up to 1 tablespoon total)
- 1, 15 ounce can diced tomatoes with juices
- ½ cup split red lentils
- ½ cup split peas
- 7 cups Imagine Organic Vegetable Broth (or 8 cups for a more brothy soup)
- ½ cup raw, unsalted blanched and slivered almonds, soaked in boiling water for 30 minutes (or sub raw unsalted cashews; learn all about How (and Why!) to Soak Cashews in this post)
- ¾ cup water
- ¾ cup fresh parsley, diced
Instructions
- Heat a large pot over medium heat. Add the oil, onion, carrots, celery, salt and pepper and cook for 5 minutes until veggies begin to soften.
- Stir frequently for even cooking.
- Add the garlic and turmeric and cook for another minute.
- Add the tomatoes (and their juices), red lentils, split peas and the Imagine Organic Vegetable Broth and bring to a boil.
- Once boiling, turn down heat and let simmer uncovered for one hour until split peas are soft.
- Stir occasionally.
- Meanwhile make the almond cream sauce. Drain and rinse the soaked almonds and add to a high speed blender.
- Add fresh water and blend on high speed for at least one minute.
- Check the sauce to ensure it is smooth and creamy.
- Once split peas are soft, turn off heat. Stir in fresh parsley and almond cream sauce.
- Season to taste and serve. Garnish with freshly ground black pepper, fresh diced parsley and a drizzle of almond cream sauce if desired.
- Store leftovers in an airtight container in your refrigerator for up to one week or in your freezer for two months.
Notes
* I like to dice my onion, carrots and celery extra small for this recipe.
- Prep Time: 15 mins
- Cook Time: 67 mins
- Category: Soups
- Method: Stove Top
- Cuisine: America
Nutrition
- Serving Size:
- Calories: 150
- Sugar: 4.8 g
- Sodium: 924.1 mg
- Fat: 5.4 g
- Saturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 20.7 g
- Fiber: 5.3 g
- Protein: 6.7 g
- Cholesterol: 0 mg
Keywords: red lentil vegetable soup, lentil soup, vegan lentil soup, red lentil soup, creamy vegan soup
This post is sponsored by Imagine. I am thrilled to partner with Imagine, a brand I have been loyal to for years now. Their broth is available in natural and conventional retailers nationwide.
As always, all opinions expressed in this blog post are my own. Thank you for supporting the brands that I work with and love!
West Coast DIY says
Any idea on the serving size and calorie count?
Elaine Gordon says
Hi there - i shared above in the recipe that it makes 6-8 servings. I usually enjoy 2 cups depending on how hungry I am and what else I am eating along with the soup. I have not calculated the calorie count for this recipe but I believe there are online free calorie trackers where you could input the ingredients and figure out your serving size and it will provide you with the calories. I have not done this myself but have heard good things. I hope this helps a bit. Please let me know. And good luck! I hope you enjoy the soup 🙂
Deb G says
Hello from Canada..I made this soup today and it is very tasty as is before my slight changes. I blended up 2c of the soup as I like a thicker soup and stirred in 1c of almond milk. I’m sure making up the almond cream would have been better but I’m happy with adding the milk, saving time.
Thank you for posting your recipe Elaine!
Elaine Gordon says
Hello, Deb! So happy you loved it and thank you for sharing your substitutions. I'll have to try blending part of it next time! Sounds good! Thank you again!
Laurie Theiss says
The split peas take so much longer to cook when rest of soup is done. I will partially cook peas separately and then add to soup at the beginning. Flavor is excellent.
Elaine Gordon says
Oh, no! I'm so sorry to hear that, Laurie! How. much longer would you say it took you? Please let me know anything that might have impacted your cooking time so I can warn others. I haven't experienced this myself but want to understand so this doesn't happen again to others. Thank you so much! Glad you enjoyed the flavor regardless and were able to make it work! Best, Elaine
ashok says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Elaine Gordon says
Thank you so much! I'm so happy you and your family enjoyed this one! And thank you so much for sharing it with your friends! Please let me know what they think! Best, Elaine
Colleen M says
Trying to incorporate more plant based meals into my diet and I love this recipe b/c it’s full of flavor and spice, but also very satiating for a soup/chili kind of dish. I could eat this by itself as a main dish. Sometimes I’ll just eat on top of rice, it’s just enough to fill me up, and keep me going!
Elaine Gordon says
That is wonderful! So happy to hear that you enjoyed this recipe, Colleen! Thank you for the five star review!