VEGAN LENTIL SOUP RECIPE (8 MAIN INGREDIENTS!)
This Vegan Lentil Soup recipe is so incredibly easy to make using very basic pantry staple ingredients! It is a 1 pot meal and 8 easy to find ingredients. This lentil soup recipe is packed with plant-based protein, low-fat, oil-free and is simple to make, not to mention loaded with delicious flavor!
Provided by Brandi Doming
Number Of Ingredients 14
Steps:
- Make sure to sort through and remove any debris from the lentils. Also, SOAKING THEM first makes these cook in just about 15 minutes!
- I chose to soak my lentils in a bowl filled with water for 2-4 hours because of better digestion. I have less bloating and tummy aches when I soak my lentils first, but this can totally be skipped if you don't want to soak them.
- Rinse the lentils thoroughly even if you soaked them or not.
- To a large pot, add about a 1/2 cup of water over medium heat. Once hot, add the onion and carrots and cook for 5-8 minutes, stirring occasionally, until the onions are translucent and the carrots are almost fully tender.
- Add the Italian seasoning, garlic powder, salt and pepper and stir for about 30 seconds to toast them and absorb any residual liquid left.
- Add the vegetable broth, the 1 cup of water and the lentils.
- Bring to a rolling boil, then reduce the heat to low, cover partially with a lid just letting a bit of steam escape and simmer for about 15 minutes or until the lentils are tender. PLEASE NOTE that since I soak mine for 2-4 hours first, they are beautifully tender by the 15 minute mark, but if you do not soak yours first, they make take twice as long to cook.
- Add the tomato paste and balsamic vinegar and stir through to heat another minute or so.
- Add the spinach if using and stir through just until wilted. Remove from the heat. Taste and add any salt and pepper if needed. This can vary due to the broth used. Top with red pepper flakes for a kick of heat (if desired) and fresh green onions.
Nutrition Facts : ServingSize 2 cups, Calories 257 kcal, Fat 0.9 g, Carbohydrate 47.8 g, Sodium 718 mg, Fiber 19.4 g, Sugar 10.2 g, Protein 16.3 g
HEARTY VEGAN LENTIL SOUP
Filled with hearty vegetables and made in 1 pot, this vegan lentil soup is super hearty, healthy, and ready in about 45 minutes!
Provided by Julie | The Simple Veganista
Categories Entree
Time 55m
Number Of Ingredients 17
Steps:
- Saute: In large dutch oven or pot, heat water/olive oil over medium heat. Add onion, carrots, celery, and garlic, saute for 5 minutes. Add the paprika, curry, and cumin, saute 1 minute, or until fragrant.
- Simmer: Add the green beans, tomatoes, potatoes, lentils, and liquids, give a good stir and bring to a boil, turn heat to low, cover askew and simmer for 30 - 35 minutes, stirring occasionally.
- Add greens: 5 minutes before soup is done, stir in the greens. Add more water if needed, maybe up to 1 cup. Add lemon juice and season with salt & pepper.
- Serve: Ladle into soup bowls and top with a sprinkle of fresh chopped parsley and squeeze of lemon juice for an extra touch of brightness. Pairs great with homemade vegan cornbread, vegan naan or artisan bread.
- Serves 6
- Leftovers will keep in the refrigerator for 4 - 5 days. store covered. To keep longer, store in the freezer in freezer-safe containers for 2 - 3 months.
Nutrition Facts : Calories 269 calories, Sugar 6.8 g, Sodium 274.7 mg, Fat 1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 52.8 g, Fiber 10.3 g, Protein 15 g, Cholesterol 0 mg
SIMPLE AND CHEAP VEGAN LENTIL SOUP
When it comes to soup I dont like a lot of fuss. I am a big supporter of a simple soup. This is one of my favorite soups to make. Try it simple, try it with extra veggie goodness. It goes both ways!
Provided by emily.soulliere
Categories Potato
Time 40m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in soup pot over medium heat.
- Saute onions and garlic until onions are transparent, be careful not to burn the garlic.
- While onions and garlic are sauteed dissolve the vegetable bouillon cube in a cup of the water called for.
- Add the dissolved bouillon, remaining water, lentils, potatoes, carrots, and salt and pepper to the sauteed onions and garlic.
- Stir to combine everything and then cover. Allow to cook until potatoes are easily penetrated with a fork or knife.
- Enjoy!
Nutrition Facts : Calories 233.7, Fat 3.7, SaturatedFat 0.6, Sodium 21.6, Carbohydrate 40.3, Fiber 6.5, Sugar 1.7, Protein 11.6
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