Vegan Lentil Soup Recipe

Rating 5.0
| 0
Vegan lentil soup is a delightfully comforting and warm meal. This nutrient-packed soup is filled with savory spices and tender vegetables.
Lunch
New American
17
ingredients
8
steps
45
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
4
1 tblsp
olive oil
1
large onion, diced
1
carrot, diced
1
red bell pepper, diced
3
garlic cloves, minced
2 tblsp
tomato pate
1 tsp
grated fresh ginger
1/2 tsp
coriander
1/2 tsp
crushed red pepper
1/2 tsp
cumin
1/4 tsp
turmeric powder
1 cup(s)
green lentils, dry
1
14.5 oz. can of diced tomatoes
6 cup(s)
vegetable broth, plus more if desired
4 cup(s)
baby spinach
salt and pepper, to taste
chopped fresh parsley, for garnish

Directions 8 steps | 45 Minutes

Step 1

In a large pot over medium heat, heat the olive oil. Add the onion and carrot and sauté until softened, about 5-8 minutes.

Step 2

Add the red bell pepper and sauté until softened, about 3 minutes.

Step 3

Add the garlic and cook until fragrant, about 1 minute.

Step 4

Add the tomato paste, ginger, coriander, crushed red pepper, cumin and turmeric and sauté for 1 minute.

Step 5

Stir in the lentils, diced tomatoes and vegetable broth. Increase the heat to medium-high and bring to a boil.

Step 6

Once the soup is boiling, reduce the heat to medium-low and simmer for 20-30 minutes until the lentils are tender, but not mushy. 

Step 7

Stir in the baby spinach until just wilted. Add more broth if desired. Salt and pepper to taste. 

Step 8

Ladle soup into bowls and garnish with fresh parsley. Enjoy!

Nutrition Per Serving
View All
CALORIES
285
FAT
6.6 g
PROTEIN
15.4 g
CARBS
44.6 g

FOOD FOR THOUGHT?

Leave a review or join the conversation.

0 Comments
0 Comments
Please Log In to leave a comment