Is lentil soup really good for you?

Yes! Lentils are a u003cemu003ehighlyu003c/emu003e nutritious food. They are rich in minerals, protein, and fiber while also being low in calories. Plus, the soup is filled with lots of other wholesome ingredients.

Do lentils need to be soaked before making soup?

No! Lentils do not need to be soaked before making this recipe. Once you've rinsed them off, they cook in the soup. Having the lentils cook slowly in the soup lends a delicious flavor and hearty texture. In other recipes that call for lentils, soaking them can cut down cooking time.

What does lentil soup taste like?

This soup is deeply savory and perfectly rich with a subtle sweetness from the carrot and tomatoes. It also tastes fresh and lively thanks to the lemon juice and zest that are added in at the end. This soup is very thick, hearty, and filling.

Vegan Lentil Soup

Description

Bringing you major warm, cozy and comforting vibes with this Vegan Lentil Soup! This soup recipe is so easy to make and it’s loaded with nourishing vegetables, warm spices and lentils, all simmered in a savory veggie broth. An easy one pot dinner option that the whole family will love!

Ingredients

Scale

2 tablespoons of olive oil
1 medium sweet onion, diced
3 cloves of garlic, minced
2 medium carrots, diced
2 cups of dried brown or green lentils*
1 15 oz can of crushed tomatoes
7 cups of vegetable broth
1/2 teaspoon of cumin
1 teaspoon of dried thyme
1 teaspoon of curry powder
2 bay leaves
1/2 teaspoon of fine sea salt + more to taste
pepper to taste
Zest and juice of 1 lemon

Instructions

Heat a large pot over medium heat and add in the oil. Once hot, add in the onion and garlic and cook for 3 minutes.
Next add in the carrots and cook until they begin to soften, about 8-10 minutes.
Increase the heat and add in the remaining ingredients minus the lemon juice and zest: dried lentils, crushed tomatoes, broth, cumin, thyme, curry powder, bay leaves, salt + pepper. Stir well to combine.
Bring to a simmer and reduce heat as necessary so that it’s at a very gentle simmer. If the stove is too hot then you may end up with mushy lentils. Cover and cook for 30-35 minutes, stirring frequently.
Remove the bay leaves and add in the lemon juice + zest.
You can serve the soup AS IS or make it a bit creamier by blending 1/4-1/2 of the soup. I do this using an immersion blender but you can also (carefully!) transfer some of the soup to a blender, blend, and then pour it back into the pot. I like my soup quite thick but you can add another cup of water or broth if desired.
Serve and ENJOY!

Notes

*I do not recommend using red lentils in this recipe

Leftovers. Store leftover red lentil soup in an airtight storage container in the refrigerator for up to 5 days.
Reheat. Warm up leftover soup on the stovetop over medium-low heat. Add additional broth as needed to thin the soup. You can also rewarm this soup in the microwave.
Freeze. Place leftover soup that is completely cooled in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: soup
Method: stovetop
Cuisine: american

Keywords: vegan soup, vegan lentil soup, lentil vegetable soup