I love eating vegan and vegetarian some days…when you’re eating that way, there’s nothing like a hearty lentil soup loaded with vegetables to fill you up and warm you to your toes!
This recipe requires some chopping but it’s well worth the time, especially if you make a double batch so you’ll have plenty left to freeze.
Why I love this recipe:
- It’s easy
- It’s healthy
- Kids love it
- It’s heart healthy
- It’s flexible, add the veggies YOU like!
Lentil Vegetable Soup
Author: Kate Battistelli
Recipe type: Vegan, Vegetarian, Easy
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8 servings
This is a hearty, delicious soup loaded with veggies and heart healthy lentils! It's vegan and vegetarian and you can add whatever veggies you love!
Ingredients
- 2 tablespoons olive oil, avocado oil or coconut oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 shallot, chopped
- 4 carrots, sliced
- 4 celery stalks, sliced
- 3 cups of potatoes, cut into bite sized chunks
- 4 cups vegetable broth
- 1 cup green lentils
- 2 cups hearty greens, like kale or collards, chopped
- 2 cups diced tomatoes, drained
- 1-2 teaspoons salt and pepper
- 2 tablespoons fresh thyme or rosemary
- 2 teaspoons curry powder
- 2 teaspoons cumin or oregano
- Pinch of crushed red pepper
Instructions
- Saute garlic, onion, and shallots in the oil.
- Add the carrots and celery and saute for 5 minutes.
- Add the spices and mix everything together.
- Add the tomatoes.
- Add the potatoes and season with salt and pepper. Saute 2 minutes.
- Add the vegetable broth and the herbs and bring to a solid simmer.
- Add the lentils and stir. Simmer 30 minutes until lentils and potatoes have softened.
- Add greens and cook a few minutes until they wilt.
- If the soup gets too thick (lentils will soak up a lot of liquid) add more vegetable broth.
- Serve with steamed rice or quinoa.
Kate’s Tips
- Lentil soup tends to get thick when it cools as the lentils will suck up a lot of the broth. Feel free to add more vegetable broth to bring it to the consistency you like.
- If you don’t have access to fresh herbs, feel free to use dried, half the amount of the fresh.
- I use this olive oil and this avocado oil.
- You can add smoked paprika in place of curry powder if you’re not a curry fan.
- Feel free to serve this with some jasmine or basmati rice. So good!!
- You could add chopped zucchini or summer squash, even butternut squash would be good.
- Before adding the kale, I use an immersion blender for a few seconds to break up the chunkiness of this soup and make it a touch smoother.
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