Description

This Vegan Lentil Soup is a comforting dish that blends earthy spices, protein-packed lentils, and vibrant vegetables into a rich, silky broth. A squeeze of lemon juice brightens the flavors and adds freshness.

Ingredients

Scale

1.5 cups Dry Green or Brown Lentils
2 tablespoons Extra Virgin Olive Oil
1 large Yellow Onion, diced
3 large Carrots, sliced
2 stalks Celery, diced
4 cloves Fresh Garlic, minced
6 cups Vegetable Broth (Low Sodium)
1 can (14.5 oz) Crushed Tomatoes
1 teaspoon Ground Cumi
1 teaspoon Ground Turmeric
2 cups Fresh Kale or Spinach, chopped
1 whole Lemon (for juice)

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Instructions

Heat the Extra Virgin Olive Oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté until the onions are translucent and the carrots softe
Stir in the minced garlic, cumin, and turmeric, allowing them to bloom for about 60 seconds
Pour in the crushed tomatoes and scrape the bottom of the pot to deglaze
Add rinsed lentils and vegetable broth, bring to a boil, reduce heat to low, and simmer for 30 to 40 minutes until lentils are tender
Stir in chopped kale or spinach until wilted
Squeeze in fresh lemon juice, season with sea salt and cracked black pepper before serving

Notes

Rinse lentils thoroughly before cooking to ensure cleanliness.

Consider partially blending the soup at the end for a creamy texture.

Avoid adding salt and lemon juice until the end of cooking.

Prep Time: 20 mins
Cook Time: 40 mins
Category: Dinner
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280 kcal
Sugar: 5g
Sodium: 450mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: unknown
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 15g
Protein: 18g
Cholesterol: 0mg