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Red Lentil Veggie Soup

This dish is so nourishing and warming during the winter months, I can't stop making it. The combination of red lentils, carrots, sweet potatoes and bone broth make this soup a complete meal. 
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dinner, Main Course, Soup
Keyword: Dinner, Main Course, Soup
Servings: 6
Author: andreagracewellness


  • 1 cup red lentils soaked and rinsed well
  • 1 medium sweet potato peeled and chopped
  • 2 medium carrots peeled and chopped
  • 1/2 cup red onion diced
  • 2 cloves of garlic chopped finely
  • 1 cube fresh ginger root peeled and chopped finely
  • 1 tbsp coconut oil
  • 1 tsp dried coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp pink or sea salt add more to taste
  • 1 tbsp fresh parsley chopped
  • 4 cups bone broth or water or vegetable stock I like to do 3 cups of bone broth and 1 cup of water
  • 1-2 Thai green chilies, chopped if you like some spice!


  • Start by measuring out 1 cup of red lentils and let them soak in cold water. By the time you've prepped the rest of the recipe, it’s usually enough time for them to soak (about 20 minutes).
  • Peel the sweet potato and carrots, then chop them into cubes. Dice the red onion and finely chop the garlic and ginger. Make sure to remove the skin from the ginger first. 
  • The lentils will have expanded quite a bit after being soaked.
  • Using a fine-mesh strainer, rinse the lentils well with cold water, until the water runs clear. 
  • In a medium sauce pan, add the coconut oil, onion, garlic and ginger, on medium heat. Stir them around frequently until the onions run clear and begin to brown.
  • Add the bone broth (or liquid combination of your choice) to the saucepan. Then add the rinsed lentils, sweet potato, carrots, dried coriander, turmeric, sea salt and fresh parsley. Give it all a good stir.
  • Turn the heat up to high and bring the liquid to a boil.
  • Once boiling, reduce heat to simmer/low and cover with a lid. Let it simmer for 20-25 minutes. 
  • Stir the soup occasionally to make sure nothing is sticking to the bottom. Just be sure to add the lid back on quickly after you’ve finished stirring.
  • After 20ish minutes, the veggies should be quite soft. Use a hand masher to mash up the soup, leaving it slightly chunky. You could also pour the contents of the saucepan into a blender and blend on high for 1 to 2 minutes to make a smoother consistency.
  • Serve immediately and enjoy! Put the leftovers in the fridge to enjoy for a few days. The soup will thicken up quite a bit in the fridge, so I like to add a bit of water to the soup when I reheat it on the stove.