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This red lentil ginger soup recipe is flavorful and made with good-for-you ingredients like onions, carrots, ginger, turmeric, and tomatoes. This flavorful soup recipe is a great light lunch or dinner.
Grab a side salad and some crusty bread to make this a complete meal.
Yes, it April and I have another soup recipe… but hey, it’s always soup season on our homestead! This red lentil ginger soup is a lighter soup recipe made without oil or coconut milk, and has loads of flavorful spices and plant-based protein. I absolutely love red lentils, and they are perfect blended up in this creamy soup.
You can blend this soup with a regular blender, or a hand immersion blender. I bought an immersion blender 15 years ago and it’s going strong – highly recommend one for all your soup lovers out there!
This Red Lentil Ginger Soup Recipe Is:
- Bright
- Flavorful
- Loaded with Vegetables
- Perfectly Spiced
- High Protein
- Vegan, gluten free, and oil free!
Meal Prep Red Lentil Soup Recipes For the Win!
This red lentil ginger soup is the perfect recipe for homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once on the weekend and being able to enjoy good homemade meals during the week when I don’t have time. Browse our .
With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later!
What’s In This Lentil Ginger Soup Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- Onion
- Garlic
- Carrots
- Ginger: I love adding fresh ginger to my dishes, or this great ground ginger to my curries – the ginger gives it a nice kick and spicy flavor.
- Red Lentils: one of my favorite legumes to stock up on! I always keep a few lbs of these on hand, they are great to throw into soups like this as they dissolve and you can’t even tell they are there.
- Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium.
- Diced Tomatoes
- Turmeric – a staple in our spice cabinet! I try to add a teaspoon of turmeric into soups, stews, and rice dishes too.
- Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.
- Smoked Paprika: give an additional depth of flavor to this soup.
- Salt and pepper to taste
High Protein Weeknight Meals
This red lentil soup is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a good homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a quick meal can be on your table in no time. Even faster than ordering takeout!
How Do I Make This Ginger Lentil Soup Recipe?
- In a large soup pot, add the onion, garlic, carrots, ginger, lentils, vegetable stock, diced tomatoes, turmeric, chili flakes, and paprika. Stir well and bring to a boil, then reduce to low heat and simmer the soup for about 30 minutes until the carrots are cooked through and lentils are creamy.
- Using an immersion or hand blender, puree the soup until it is creamy and we’ll blended. Taste and add salt and pepper as needed.
More,Vegetarian Red Lentil Recipes You’ll Love!
Creamy Pumpkin Lentil Pasta Recipe (Vegan, Gluten Free)
Pumpkin Lentil Chili (Vegan, Gluten Free, High Protein)
Moroccan Lentil Chickpea Stew (Vegan, Gluten Free)
Vegan Queso Soup Recipe
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Red Lentil Ginger Soup
Kelly Jensen
This red lentil ginger soup is flavorful and made with good-for-you ingredients like onions, carrots, ginger, turmeric, and tomatoes. This tasty& flavorful soup recipe is a great light lunch or dinner. Grab a side salad and some crusty bread to make this a complete meal.
5 from 3 votes
Print Recipe Pin
Cook Time 30 minutes mins
Total Time 30 minutes mins
Course Dinner, Lunch, Soup
Cuisine American, Middle Eastern
Servings 8 servings
Calories 198 kcal
Ingredients
- 1 sweet onion chopped
- 3 cloves garlic minced
- 4 carrots chopped
- 2 inch knob ginger peeled and sliced
- 2 cups red lentils
- 6 cups Vegetable Stock
- 1 14 ounce Diced Tomatoes with juice
- 1/2 teaspoon turmeric
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1/4 teaspoon paprika
- Sea Salt and Black Pepper
Instructions
In a large soup pot, add the onion, garlic, carrots, ginger, lentils, vegetable stock, diced tomatoes, turmeric, chili flakes, and paprika. Stir well and bring to a boil, then reduce to low heat and simmer the soup for about 30 minutes until the carrots are cooked through and lentils are creamy.
Using an immersion or hand blender, puree the soup until it is creamy and we’ll blended. Taste and add salt and pepper as needed.
Nutrition
Calories: 198kcalCarbohydrates: 36gProtein: 13gFat: 1gSaturated Fat: 1gSodium: 736mgPotassium: 664mgFiber: 15gSugar: 6gVitamin A: 5574IUVitamin C: 10mgCalcium: 58mgIron: 4mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!
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About the Author: Kelly Jensen
Kelly Jensen has 7 years experience as a food blogger, freelance recipe developer, content creator, beekeeper, and loves cooking everything she can from scratch.
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