Description
A hearty vegan lentil soup filled with vegetables, warming spices, and protein-rich lentils, perfect for healthy meals and meal prep.
Ingredients
Scale
- 1/4 cup water or 2 tablespoons olive oil
- 1 medium onion, diced
- 2 to 3 carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 cup green beans, chopped
- 1 can diced tomatoes
- 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 powder
- 6 cups water or vegetable broth
- 2 handfuls baby spinach or kale
- Juice of 1 lemon
- 1/2 cup parsley, chopped
- Salt and pepper to taste
Instructions
- Saute onion, carrots, celery, and garlic in water or oil for 5 minutes.
- Add spices and cook until fragrant.
- Add remaining vegetables, lentils, and broth and bring to a boil.
- Reduce heat and simmer for 30 to 35 minutes.
- Stir in greens, lemon juice, parsley, salt, and pepper before serving.
Notes
- Green lentils may need extra cooking time.
- Substitute sweet potatoes for variation.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 18g
- Protein: 16g
- Cholesterol: 0mg