Description
A warm, rustic, and hearty vegan lentil soup made with simple ingredients, perfect for cozy family meals.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 ½ cups dried brown or green lentils, rinsed
- 6 cups (1.4 L) vegetable broth
- 1 can (14.5 oz / 410 g) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried thyme or oregano
- ½ tsp turmeric
- Salt to taste
- Pepper to taste
- 2 cups spinach or kale
- 2 tbsp lemon juice
- Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6–7 minutes until softened. Add garlic and cook 1 minute.
- Sprinkle in cumin, paprika, thyme/oregano, and turmeric. Stir and cook 30 seconds.
- Add rinsed lentils, diced tomatoes, and tomato paste. Stir well. Pour in the vegetable broth. Season lightly with salt and pepper.
- Bring soup to a boil, then reduce heat to a simmer. Cook 25–35 minutes, stirring occasionally, until lentils become tender. Adjust liquid if needed by simmering uncovered to reduce or adding broth/water. Taste and adjust salt.
- Stir in spinach or kale until wilted (1–2 minutes). Add lemon juice.
- Ladle into bowls and finish with fresh parsley or cilantro and cracked black pepper.
Notes
- Brown lentils result in a more tender and earthy soup, while green lentils maintain a firmer texture.
- This soup thickens as it cools; add extra broth or water when reheating if necessary.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6
- Sodium: 450
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 18
- Protein: 18
- Cholesterol: 0
Keywords: Classic Vegan Lentil Soup, Winter Soup Recipes, Fall Soup Recipes, Crockpot Soup Recipes, Healthy Soup Recipes, Comfort Soup Recipes, Soup Ideas, one-pot soup