Vegan Red Lentil Soup from the Yoga Girl® Kitchen

Lentil soup is an easy, hearty, healthy meal that you can make a big batch of and freeze!

In times like these where we don’t have many answers, one of the most calming things to do is to get in the kitchen and make a healthy nourishing meal.


This soup is warming, comforting, wholesome, super easy and quick!

With warming broth to soothe your belly and spirit, and a chock full of fresh vegetables and good-for-you lentils, this soup will no doubt leave you satisfied. Also, red lentils, which are used in this recipe, cook the fastest of all lentils and add a creamy consistency to the soup.

Lentils are high in fiber, protein, and iron.


They can be bought in bulk and last for a long time in the pantry. Getting your hands on a couple big bags of lentils can do wonders for your mental health, knowing you will be able to feed yourself and your family for months to come. Lentils are diverse and can be used in many ayurvedic curries, soups, chili and dhal.

Lentils are also high in vitamins and minerals.

They are high in potassium, vitamin B-6, niacin, zinc, magnesium, folate, riboflavin and more! Lentils are a staple in a vegan diet, with so many benefits and nutrients!


Making a big batch and freezing the rest can help calm your mind too. Putting healthy meals away for future nourishment and knowing that there is food available in the freezer gives a much-needed sense of comfort and peace.

Vegan Red Lentil Soup from the Yoga Girl® Kitchen


  • 2 Tbsp. olive oil (or other favorite cooking oil)
  • 2-3 stalks of celery, chopped
  • 3 carrots, chopped
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 cups red lentils, rinsed
  • 1-2 bay leaves
  • 1 can chopped tomatoes
  • 1 bunch kale, chopped
  • ½ tsp cumin
  • 1 tsp paprika
  • 1 tsp salt – to taste
  • 6 cups water
  • 1 ½ tbsp "no-chicken” base - Better Than Bouillon

The Process:

  1. Sautée the celery, onion, and carrots in a splash of olive oil until soft and fragrant.
  2. Add the garlic and sautée for about 1 more minute. Then, add in water, vegan bouillon, lentils, tomatoes, cumin, paprika, salt and bay leaves. Bring the entire mixture to a boil, then reduce heat to simmer, cover and stir occasionally for at least 30 minutes, possibly longer if you have the time. The longer the better as the flavors will come out more the more it simmers.
  3. Add in the kale at the end and stir for about 5 more minutes or until the kale is soft.
  4. When you are ready to eat, simply remove the bay leaves and serve! You can serve over rice, with a nice warm piece of crusted bread, and garnish with any fresh herbs you have on hand. Let the soup cool completely and freeze the rest!


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