My Veggie Chef

Easy Red Lentil Soup with Carrots (GF)


This delicious, healthy soup is perfect as a light lunch with a mixed green salad or with a vegan grilled cheese for a hearty supper. Red lentils, diced carrots, onions, bell peppers, garlic, tomatoes, and a splash of sweet balsamic vinegar make this dish divine!


  • Bay Leaf
  • Carrots
  • Garlic
  • Green Peppers
  • Onions
  • Red Lentils
  • Thyme
  • Tomatoes
  • Vegetable Base
  • White Balsamic Vinegar
Cook Time
35 min
Pairs With
White Wine Red Wine
Good To Have
Salt Pepper Oil Of Choice
No Common Allergens Present
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Cooking Instructions

  1. Defrost 24 hours in refrigerator.
  2. In a medium stockpot, heat 1 teaspoon oil of choice over med/high heat.
  3. Add tomato/veggie mixture along with 4 cups of water to the pot. Bring to a boil and stir in lentils.
  4. Reduce heat to low, cover, and simmer until lentils are tender, about 30-35 minutes. Add additional water if soup becomes too thick. Season to taste with salt and pepper. Serve with a wedge of crusty bread or pita.


  • White Wine
  • Red Wine
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