Vegan Red and Yellow Lentil Soup with Vegetables

Easy vegan soup with a combination of yellow lentils, red lentils and vegetables - very suitable for vegans of course!

  • StartersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 4Serving/Unit


Pumpkin, 2 cups
cut into cubes
Zucchini, 1 medium unit
cut into cubes
Red lentil, 1/2 cup
Yellow lentil, 1/2 cup
Parsley, 5 medium stalks
only leaves
Dried dill, 1 tablespoon
Dried coriander, 1 tablespoon
Cumin, 1/2 flat teaspoon
Garlic powder, 1/2 flat teaspoon
Turmeric, 1/4 flat teaspoon
Hawaij for soup, 1/4 flat teaspoon
Dried chili flakes, 1/4 teaspoon
Atlantic sea salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground
Water, as needed


1. Place all the vegetables, lentils and herbs in the pot.
2. Cover with boiling water - about 3 cm above all the vegetables (about 1 liter of water more or less).
3. Bring to a boil, lower the heat, cover the pot and cook for about 20 minutes.
4. Add the spices to the pot, except of the salt and pepper, mix and continue to cook for another 5 minutes (you can add more boiling water if the soup is too thick).
5. Add the salt and pepper, mix lightly, season to taste and adjust seasoning.
6. Transfer to a serving dish and serve hot a great vegan soup.
7. Bon appetite (:
Serving option: above each soup bowl lay a bit of fried chopped onions.

Total time: 15-30 min

The nutritional value does not include the yellow lentils and dried chili flakes. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 107 cal 70 cal
Proteins 7 g 5 g
Carbohydrates 20 g 13 g
Fat 1 g 1 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Vegan Red and Yellow Lentil Soup with Vegetables
Delicious and nutritious vegan soup