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split red lentil soup with lemon and parsley overhead close up

Vegan Split Red Lentil Soup Recipe

Cozy up with a hot bowl of this delicious soup! This soup recipe only requires 5 ingredients(!!) and is both vegetarian and vegan. It can be an appetizer or stand alone meal. You can also puree this soup if you like a smoother texture.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 to 6 people


  • 1 1/2 cups split red lentils
  • 2 tablespoons short grain rice
  • 1 medium onion, finely diced
  • 2 tablespoons extra-virgin olive oil
  • 6 cups water * see notes
  • chopped parsley for topping (optional topping)
  • freshly squeezed lemon juice (optional topping)


  • Combine split red lentils and short grain rice in a bowl. Wash the lentils and rice until the water becomes relatively clear. It's okay if the water is still a bit foggy, but it shouldn't be brown. Drain the lentils and rice.
  • Heat a large pot with some olive oil on medium heat. Add onions and cook until slightly browned (or to your liking).
  • Add drained rice and lentils. Then add water to the pot.
  • Bring everything to a boil over high heat. Reduce heat to medium and cover the pot, leaving room for steam to escape. Cook the soup, stirring occasionally, for about 30 minutes. If any white foam starts forming at the top, just skim it off with a spoon and discard. You'll know your soup is done when it's thickened and has a pale yellow color.
  • Plate up your soup. Serve plain, topped with parsley and/or lemon juice, or with your choice of toppings.


* You can substitute all or some of the water for vegetable stock for added flavor! But just plain water is perfectly delicious (and more convenient!)
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