Lentil Soup for Vegans– When it comes to comfort food, few things beat a hot bowl of soup. And when that soup is packed with nutrient-rich vegetables and hearty lentils, it’s a meal that satisfies both the palate and the body. Lentil vegetable soup is a popular dish in many cultures and for good reason – it’s delicious, filling, and incredibly nutritious.
The beauty of lentil vegetable soup is its versatility. You can make it with any combination of vegetables you like, depending on what’s in season or what you have on hand. From carrots and celery to kale and spinach, the options are endless. And lentils are a perfect addition because they not only provide a source of plant-based protein but also add a rich, earthy flavor to the soup.
But the benefits of lentil vegetable soup go beyond just taste. It’s a meal that’s perfect for those looking to boost their vegetable intake and eat healthier. The combination of vegetables and lentils provides a wide range of nutrients, including vitamins, minerals, and antioxidants. Plus, lentils are an excellent source of fiber, which helps keep you feeling full and satisfied for longer.
Another great thing about lentil vegetable soup is that it’s incredibly easy to make. You can use either dry or canned lentils, and the vegetables can be chopped up in advance for quick assembly. It’s a great meal to make in large batches and freeze for later, making it an ideal option for busy weeknights.
What Are Lentils?
Lentils are a type of legume that come in a variety of colors, including green, brown, and red. They’re a staple food in many cultures and are an excellent source of plant-based protein, fiber, iron, and other important nutrients. Lentils are also low in fat and calories, making them an ideal food for weight loss or weight management.
How to Make Lentil Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 193 kcal
To make a delicious lentil vegetable soup, you’ll need the following ingredients:
- 2 tbsp olive oil
- 1 yellow onion diced
- 4 stalks of celery cut into 1/2-inch chucks
- 4 carrots peeled and cut into 1/2-inch chunks
- 4 cloves minced garlic minced
- 1 tsp salt
- ½ tsp ground black pepper
- 3/4 tsp cumin
- ⅛ tsp red pepper flakes
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- 1 1/4 cups brown, green, French green lentils
- 1 bay leaf
- 6 cups chicken broth or vegetable broth
- 2 tbsp parsley freshly chopped
- In a large stockpot or Dutch oven set over medium heat, add the olive oil. Once hot, add the onion, celery, and carrots, and saute for about 8 minutes. Add the garlic and saute until fragrant, about 2 minutes.
- Sprinkle in salt, pepper, cumin, and red pepper flakes. Add the tomato paste, vinegar, and lentils. Stir frequently, cooking for 5 minutes.
- Add bay leaf and pour in broth. Bring mixture to a boil. Cover and simmer for 25-30 minutes or until the lentils are fully cooked.
- Stir in chopped parsley (optional) and serve warm.
Lentil Soup Recipe’s Notes
- If adding sausage, cook in the pan first, remove from pan, and set in place. DO NOT ADD THE OLIVE OIL. Saute the vegetables in the oil from the sausage, then return the sausage to the pot after adding the lentils.
- If adding chicken, add the pulled rotisserie chicken (about 2 cups) during the last 10 minutes of cook time.