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Step into the world of wholesome warmth with this Vegan Red Lentil Soup, a delightful interpretation inspired by the Turkish classic, Mercimek Corbasi. Immerse yourself in the enticing aroma of rich spices and the bold red hue that characterizes this hearty and healthy soup. As a vegan twist on tradition, this recipe offers a guilt-free indulgence that comes together effortlessly on the stovetop in less than an hour.

In the heart of Turkish cuisine, Mercimek Corbasi has long been a beloved comfort dish. We’ve reimagined this classic by incorporating vibrant red lentils, infusing the soup with both depth of flavor and a striking crimson color. This vegan adaptation maintains the soul-soothing qualities of the original while catering to a plant-based lifestyle.

Video: Watch Me Make Vegan Red Lentil Soup

The magic begins as the red lentils simmer to perfection, absorbing the essence of aromatic spices that enhance each spoonful. A harmonious blend of earthy cumin, tomato paste, and a hint of cayene creates a symphony of flavors that will awaken your taste buds. This soup is not only a visual feast but a celebration of bold, natural ingredients that nourish the body and soul.

Join me on a culinary journey where simplicity meets indulgence, and health doesn’t compromise on taste. Whether you’re a seasoned vegan or a curious food enthusiast, this Vegan Red Lentil Soup promises a bowlful of comfort, warmth. Get ready to savor the goodness and indulge in this soulful, plant-powered delight.


Here are some other soup recipes you might enjoy:


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Vegan Red Lentil Soup

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  • Author: jzmcbride
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Savor the bold flavors of Vegan Red Lentil Soup, a quick stovetop recipe. With vibrant red hues and aromatic spices, this healthy delight is perfect for a soulful, plant-based experience in under an hour. 


Units Scale
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 large or 2 medium carrots, peeled and diced
  • 4 cloves garlic, minced
  • 1 sweet potato or yam, peeled and diced
  • 1 teaspoon ground cumin
  • pinch of chili powder or ground cayene
  • 1 tablespoon tomato paste
  • 1 cup red lentils
  • 1 quart vegetable broth*
  • half of a lemon, juiced
  • (optional) 2 cups fresh spinach
  • (optional garnish) 2 tablespoons fresh cilantro, chopped


  1. In a large pot, heat olive oil over medium high heat. Add chopped onion, carrot and garlic and saute until golden, 3-4 minutes.
  2. Stir in tomato paste, cumin, salt, pepper, and chili powder/cayene and cook for an additional 1-2 minutes.
  3. Add broth, lentils and sweet potato.
  4. Bring mixture to a simmer, cover the pot and heat over medium low for about 30 minutes. 
  5. Use an immersion or regular blender or food processor to puree some (or all) of the soup and return it to the pot.
  6. Stir in fresh spinach and stir until the spinach is wilted. Add lemon juice and top with cilantro.


*I used vegetable stock to keep this recipe vegan/vegetarian but you could substitute chicken stock if desired.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: recipe
  • Method: stovetop

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