Succulent Red Lentil Soup

Think being vegan is expensive? Think again. Here is one recipe that is super easy on the wallet. Lentils are one of the most inexpensive foods; yet, they are so delicious and healthy.

This recipe is bursting with flavor and very adaptable. Honestly, the soup is what you make it. These are just some of my favorite flavors to add to the soup, but you can add or take away whatever you want to. It’s just that easy.

Lentils may be small, but they’re full of nutrients and health benefits. Lentils are rich in fiber, which helps lower cholesterol also helps to manage blood-sugar levels. They’re a great source of protein as well. B vitamins are also readily found in lentils. This is very important since both vegetarians and meat-eaters often have low B vitamin levels. Lentils are also a great source of iron, which is a nutrient vegetarians need to take care to get enough of.


Quantity Unit Name Link Alternatives
2 cups red lentils
4 cups water (more if needed)
2 tablespoons garlic, minced
¼ cup onion, diced
2 tablespoons olive oil
teaspoons salt
2 tablespoons McKay's Chik'n Seasoning (or alternative)
2 bay leaves
1 dash cayenne (to taste)
1 tablespoon nutritional yeast


  1. Turn burner on a medium-high heat.
  2. In a pot add the olive oil, onion, and garlic. Sauté until onions are transparent.
  3. At this point, add lentils and water into pot.
  4. After cooking for about 3 minutes add the rest of the ingredients, salt, McKay's Chik'n seasoning, bay leaves, cayenne, and yeast flakes.
  5. Let lentils cook for about 15 minutes, until the lentils are soft. More water may be added if needed.
  6. Remove from heat and serve.

Prep Time: 20 minutes
Serving Size:
Kylee Melo, RD
Kylee Melo, RD

is a registered dietitian who enjoys running and vegan cooking. Be sure to check out her blog: Veganrunningdietitian

  1. This looks really good but how about some sort of printable version of the recipe that one can put in a recipe file? The way this is formatted for the article it takes up 2 pages.

    1. Hi John, thanks for the tip. In the future we plan on making all of our recipes more print friendly. For now, it may be best to paste the text into a word processor and adjust it there.

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