How to make vegan lentil soup 

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This vegan lentil soup recipe  is made with generally fresh fixings yet incorporates good greens and a press of lemon for brilliant, new flavor.It’s seasoned with a few ofavorite spices and plenty of freshly ground black pepper. Honestly, it’s the best lentil soup you will ever had.The vegetable fixings in this vegan lentil soup recipe  are accessible all year . A huge wellsprings of vitamin A, L-ascorbic acid, B6 and potassium, this soup is high in nutrients yet low in cost.

Why you should try this lentil soup vegan:

vegan lentil soup recipe , thick, filling and nourishing.

Tastes delicious, with a hint of cumin that works beautifully with the lentils.

Easy and quick to make.

Only 7 simple ingredients.

A creamy blended lentil soup.

Healthy and nourishing.

Dairy-free, vegan soup.

One-pot recipe.

Simple store cupboard ingredients.

What are lentils?

Lentils are seeds from legume plants. There are brown lentils, green lentils, black lentils, red and yellow lentils. All types are easy and quick to cook, within 20-30 minutes or less.All lentils have imposing sustenance profiles. They are ideal elements for healthy recipes. Every assortment is high in protein, iron and fiber. Whichever lentil you eat, you should rest assured they are nutritious.

vegan lentil soup recipe Main Ingredients:

  • 1 pound lentils
  • 1 teaspoon California Estate Extra Virgin Olive Oil
  • 1 onion chopped small
  • 3 cloves garlic (minced)
  • 3 carrots (peeled and diced in rounds)
  • 2 pounds potatoes (peeled and diced in small cubes)
  • 1 cup cubed butternut squash
  • 1/2 teaspoon smoked paprika
  • 1 can crushed tomatoes
  • 1 teaspoon salt and pepper
  • 1 teaspoon crushed red pepper
  • 1/2 lemon to squeeze
  • 1 bunch kale stemmed and chopped small

vegan lentil soup recipe Basic Instructions:

  1. First, rinse the lentils well to rid them of dirt . Keep your eyes out for any rocks or foreign objects and remove them.
  2. Next, fill a large saucepan or soup pot with the lentils and enough water to cover the lentils, plus 3 inches above the lentil level. Bring the lentils and water to a boil over medium high heat and cook, stirring often, for 25 minutes until the lentils are soft.
  3. Meanwhile, in a skillet over medium heat, cook onion and garlic in oil until fragrant, about 5 minutes.
  4. Next add carrots, butternut squash and potatoes and cook for an additional 5 minutes, then add the half-cooked veggies into the pot with the boiling lentils.
  5. When the 25 minutes are up, check the lentils and potatoes. If they are soft, add the tomatoes, kale, salt, pepper, and smoked paprika. Simmer for 10 minutes to combine the flavors well.
  6. Last, taste for salt and adjust to your tastes. Serve with a sprinkle of crushed pepper, black pepper and a squeeze of lemon.

Tips to get vegan lentil soup recipe :

Brown and green lentils vs. red:

Brown and green lentils hold their shape well and have a hearty texture that makes them ideal for soup. Red lentils are split, so they cook very quickly and do not hold their shape well.

While cooking a sound soup recipe, salt softly. Soups become saltier as they cook. Taste toward the finish of cooking for salt and change, instead of salting vigorously during the cooking process.

Vegan lentil soup

Lemon juice

Add squeezed lemon when serving this vegan lentil soup as it adds another bright layer of flavor.

Please let me know how this lentil soup turns out for you in the comments. I’m always so eager to hear from you.

If you love this soup, check out my home-cured Carrot and Parsnip Soup . You can check out all my healthy soups here.

This vegan lentil soup calls for occasional vegetables and reasonable storeroom fixings, yet tastes delicious.
This lentil soup has an astounding generous surface that is delicately smooth (yet there is no cream). Try to mix up a part of the soup once the lentils are delicate, and afterward empty it back into the pot.
This nutritious, even soup considers a feast on the off chance that you partake in a liberal piece. Lentils are full in protein, fiber, iron and folate.
Lentil soup packs well for lunch in a sealed compartment, and it tastes far superior the following day.
This soup freezes and thaws out well. Make soup now and appreciate it later!

Might I at any point Use A Frozen Mix of Vegetables?

Indeed, for facilitate this vegan lentil soup recipe  can be made utilizing 3 – 4 cups of any frozen vegetable blend. The sum will rely upon assuming you incorporate different veggies from the recipe. We suggest utilizing an exemplary mixture of carrots, peas, green beans, or potentially corn. Essentially saute the

and garlic, and add the veggies to supplant the new carrots, celery, green beans, or potentially potatoes while adding the lentils.

How long will it last? Store it for up to 5 days, covered, in the fridge.

Can I freeze this vegan lentil soup recipe ? Yes. Freeze in single-serving portions for up to 3 months.

What To Serve with vegan lentil soup recipe :

I like to garnish this vegan lentil soup recipe  with parsley, a squeeze of lemon, and a twist of fresh cracked pepper. Here are a few of my favorite sides:

Healthy Macaroni Salad

Grilled Romaine white beans Caesar

Nut and Seed Bread

Looking for more delicious inspiration? Follow Healthycookingtour on pinterest,twitter,instagram and tumblr.

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Difficulty: Beginner Prep Time 10 min Cook Time 35 min Total Time 45 mins Servings: 8 Calories: 366 Best Season: Suitable throughout the year

Ingredients

Instructions

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  1. First, rinse the lentils well to rid them of dirt . Keep your eyes out for any rocks or foreign objects and remove them.

  2. Next, fill a large saucepan or soup pot with the lentils and enough water to cover the lentils, plus 3 inches above the lentil level. Bring the lentils and water to a boil over medium high heat and cook, stirring often, for 25 minutes until the lentils are soft.

  3. Meanwhile, in a skillet over medium heat, cook onion and garlic in oil until fragrant, about 5 minutes.

  4. Next add carrots, butternut squash and potatoes and cook for an additional 5 minutes, then add the half-cooked veggies into the pot with the boiling lentils.

  5. When the 25 minutes are up, check the lentils and potatoes. If they are soft, add the tomatoes, kale, salt, pepper, and smoked paprika. Simmer for 10 minutes to combine the flavors well.

  6. Last, taste for salt and adjust to your tastes. Serve with a sprinkle of crushed pepper, black pepper and a squeeze of lemon.

Nutrition Facts

Amount Per Serving
Calories 366
% Daily Value *
Total Fat 15.5g24%
Saturated Fat 2.2g12%
Cholesterol 1324.1mg442%
Total Carbohydrate 47.8g16%
Dietary Fiber 10.8g44%
Sugars 10.8g
Protein 14.5g29%

Vitamin A 40%
Vitamin C 41%
Calcium 10%
Iron 29%
Magnesium 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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