Description
A delicious and nutritious vegan soup packed with lentils, vegetables, and spices, perfect for warming up on chilly days.
Ingredients
Scale
- 1 cup lentils (brown or green)
- 6 cups vegetable broth
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups spinach or kale, chopped
- 1 can (14 oz) diced tomatoes
- Olive oil, for sautéing
- Salt, to taste
- Pepper, to taste
- Cumin, to taste
- Red pepper flakes, to taste
- Optional toppings: Fresh herbs, avocado slices, lemon juice
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Add the onions, carrots, and celery. Sauté for about 5 minutes until softened.
- Add the minced garlic, cumin, salt, pepper, and red pepper flakes. Stir and let the spices mingle for about a minute.
- Introduce the lentils, diced tomatoes (with juice), and vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer for 25-30 minutes or until lentils are tender.
- Stir in the chopped spinach or kale and simmer for another 5 minutes.
- Taste and adjust seasoning as necessary, adding a squeeze of lemon if desired.
- Ladle into bowls and top with fresh herbs, avocado slices, and any additional toppings you like.
Notes
This soup freezes well. Store in an airtight container for up to 3-5 days in the fridge or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg