Warm up with this nourishing bowl of vegan lentil soup, brimming with the rich flavors of earthy lentils, vibrant vegetables, and aromatic spices. This soup is not only a vegan delight but also a nutritional powerhouse, perfect for those chilly days when you crave something hearty and wholesome.
YIELDS 6 Servings
Quarter (1.5 Serving)Half (3 Servings)Default (6 Servings)Double (12 Servings)Triple (18 Servings)
Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.
PREP TIME 15 mins
COOK TIME 45 mins
TOTAL TIME 1 hr
1 cup dried green or brown lentils (washed and drained)
1 large onion (diced)
2 carrots (peeled and diced)
2 celery stalks (diced)
3 garlic cloves (minced)
1 can unsalted diced tomatoes (14 oz)
6 cups vegetable broth (low sodium)
2 tsp ground cumin
1 tsp ground turmeric
½ tsp smoked paprika
1 bay leaf
2 cups kale or spinach (finely chopped)
2 tbsp olive oil
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley or cilantro for garnish
In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, and sauté until the onions are translucent, about 5 minutes.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Stir in the cumin, turmeric, and smoked paprika, ensuring the vegetables are well-coated with the spices.
Add the lentils, diced tomatoes (with their juice), and vegetable broth to the pot. Mix well. Drop in the bay leaf and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer for about 30 minutes, or until the lentils are tender.
Add the kale or spinach to the pot and stir until the greens are wilted. Season the soup with salt, pepper, and lemon juice. Adjust the seasoning to your preference.
Remove the bay leaf and discard. Serve the soup hot, garnished with fresh parsley or cilantro.
- For an added depth of flavor, consider adding a splash of coconut milk or a dollop of vegan yogurt before serving.
- If you prefer a creamier texture, blend half the soup using an immersion blender or a stand blender, then mix it back into the pot.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors meld beautifully over time, making it even more delicious the next day!
- For a smoky twist, add a dash of liquid smoke or use fire-roasted tomatoes instead of regular diced tomatoes.
Notes: This vegan lentil soup is versatile and welcomes additions. Feel free to toss in other vegetables like bell peppers, zucchini, or even sweet potatoes. The key is to let the lentils shine while complementing them with your favorite veggies and spices. Enjoy your heartwarming bowl of vegan goodness!