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HEARTY VEGAN LENTIL SOUP

top down view of pot with fresh cooked vegan lentil soup with items surrounding.
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5 from 41 reviews

Filled with hearty vegetables and made in 1 pot, this vegan lentil soup is super hearty, healthy, and ready in about 45 minutes!

Ingredients

Units Scale
  • 1/4 cup water or 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 – 3 carrots (about 1 cup), diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
  • 1 can (14oz) diced tomatoes with juices, or 2 – 3 roma tomatoes diced
  • 1 lb. baby potatoes, diced
  • 1 1/2 cups dried brown or green lentils
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon curry
  • 6 cups water or low-sodium broth, + more as needed
  • 2 handfuls of baby spinach or kale
  • juice of 1 lemon
  • 1/2 cup parsley, chopped
  • mineral salt & pepper, to taste

Instructions

Stovetop (see notes for more cooking options):

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

Store: 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.

Notes

Lentils: If using green lentils, they tend to take a little longer to cook, add another 5 – 10 minutes on the stovetop and 2 minutes in the Instant Pot.

Herbs: For a different flavor profile, try substituting the cumin and curry for 1 teaspoon of thyme, Italian seasoning, or Herbes de Provence.

Potato: Sub regular potatoes with sweet potatoes or butternut squash for variation.

Night-Shade Free: Omit the diced tomatoes, paprika, and curry. In place of the cumin, try another flavor profile by adding 2 – 3 teaspoons of Italian seasoning, herbs de Provence, or any combination of thyme, rosemary, oregano, basil, etc.

Make this recipe prep-friendly by subbing most of the fresh veggies with 3 – 4 cups of a frozen vegetable medley. Saute the onion and garlic, add the frozen veggies with the lentils and continue as directed.

 

More Cooking Methods:

  • Instant Pot: Add the ingredients, except the leafy greens and water/oil, to the bowl of your pressure cooker. Place the lid on the Instant Pot and set the release valve to the SEALED position. Press the MANUAL button and set the timer at 15 minutes. Once finished, set valve to quick release or let it release pressure on its own (takes about 20 minutes). Remove lid, stir in the greens. Season with salt & pepper taste.
  • Slow Cooker: Add the ingredients, except the leafy greens and water/oil, to the bowl of your crock pot. Cover with lid. Set on HIGH for 4 – 5 hours or LOW for 8 – 10 hours. Add greens, let them wilt. Season with salt & pepper to taste.

Nutritional information is calculated without oil and using 2 cups of vegetable broth.

Web Story: https://simple-veganista.com/web-stories/hearty-vegan-lentil-soup/

Find it online: https://simple-veganista.com/hearty-lentil-soup/