Vegan Lentil Soup
This hearty vegan lentil soup is packed with protein and flavor, making it a perfect meal for any day of the week.
Looking for a warm and comforting dish that's both nutritious and satisfying?
This Vegan Lentil Soup is a whole-food, plant-based recipe that highlights the incredible flavors of lentils and vegetables.
Perfect for meal prep or a cozy dinner, this soup is easy to make and deliciously filling.
Discover more plant-based recipes at vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Lentils are a great source of protein and fiber. You can substitute with red lentils, but they cook faster and will break down more in the soup. Feel free to add other vegetables like bell peppers or zucchini for more variety.
Tips & Notes
- •For added flavor, consider adding fresh herbs like thyme or parsley at the end of cooking.
- •This soup tastes even better the next day, so consider making it ahead of time for meal prep.
Recipe Variations
- •Add coconut milk for a creamier texture and a hint of sweetness.
- •Incorporate other legumes like chickpeas for a mixed bean soup.
Storage & Freezing
Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave.
Frequently Asked Questions
Can I freeze lentil soup?
Yes, this lentil soup freezes well. Just let it cool completely before transferring to an airtight container. It can be frozen for up to 3 months.
How can I make this soup spicier?
Add red pepper flakes or diced jalapeños when sautéing the vegetables for an extra kick.
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This hearty vegan lentil soup is packed with protein and flavor, making it a perfect meal for any day of the week.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. If you prefer a whole-food, plant-based version, skip the oil and use a splash of vegetable broth.
- 2
Add the chopped onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until the vegetables begin to soften.
- 3
Stir in the minced garlic and cook for an additional minute until fragrant.
- 4
Add the rinsed lentils, diced tomatoes (with juices), vegetable broth, bay leaves, cumin, salt, and black pepper to the pot. Stir well to combine.
- 5
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30-35 minutes, or until the lentils are tender.
- 6
Remove the bay leaves from the soup. Stir in the chopped spinach and lemon juice, cooking for an additional 5 minutes until the spinach has wilted.
- 7
Taste and adjust seasoning if necessary. Serve warm, garnished with additional lemon juice if desired.
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