Description
A hearty and nutritious vegan lentil soup that combines wholesome ingredients like lentils, tomatoes, and fresh greens with fragrant spices. This comforting soup is easy to make on the stovetop and perfect for a warming meal any day.
Ingredients
Scale
Soup Base
- ¼ cup extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, pressed or minced
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes, lightly drained
- 1 cup brown or green lentils, picked over and rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon salt, more to taste
- Pinch of red pepper flakes
- Freshly ground black pepper, to taste
Finishing Touches
- 1 cup chopped fresh collard greens or kale, tough ribs removed
- 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste
Instructions
- Heat the Oil: Warm the olive oil in a large Dutch oven or pot over medium heat until shimmering. This adds richness and depth to the soup.
- Sauté Vegetables: Add the chopped onion and carrot, cooking and stirring often until the onion is soft and translucent, about 5 minutes.
- Add Spices and Garlic: Stir in the garlic, ground cumin, curry powder, and dried thyme. Cook while stirring constantly until fragrant, about 30 seconds.
- Incorporate Tomatoes: Pour in the drained diced tomatoes, cooking for a few minutes while stirring to enhance their flavor.
- Add Lentils and Liquids: Pour in the lentils, vegetable broth, and water. Season with salt, red pepper flakes, and freshly ground black pepper. Bring the mixture to a boil over high heat.
- Simmer Soup: Partially cover the pot, reduce heat to maintain a gentle simmer, and cook for 25 to 30 minutes, or until the lentils are tender but hold their shape.
- Blend Portion of Soup: Transfer 2 cups of the soup to a blender. Secure the lid and use a towel to protect your hand from steam. Purée until smooth, then stir the blended soup back into the pot. Alternatively, use an immersion blender to blend a portion of the soup in the pot.
- Add Greens: Stir in the chopped collard greens or kale, cooking for about 5 minutes until the greens are softened to your liking.
- Finish with Lemon Juice: Remove the soup from heat and stir in 1 tablespoon of lemon juice. Taste and adjust seasoning with more salt, pepper, lemon juice, or red pepper flakes for added heat.
- Serve: Serve the soup hot. Store leftovers in the refrigerator for up to 4 days or freeze for several months.
Notes
- This vegan lentil soup is quick to prepare using mostly pantry staples. Prepare all ingredients before starting for smooth cooking.
- Yields approximately four large bowls of soup or six smaller servings.
- The soup keeps well refrigerated for about 4 days and can be frozen for long-term storage.
- Adjust the lemon juice and red pepper flakes to suit your taste preferences.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 367
- Sugar: 10.8 g
- Sodium: 1324.1 mg
- Fat: 15.5 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 13.3 g
- Trans Fat: 0 g
- Carbohydrates: 47.8 g
- Fiber: 10.8 g
- Protein: 14.5 g
- Cholesterol: 0 mg
