Description

A hearty and filling vegan lentil vegetable soup. This recipe is packed with nutritious ingredients and is perfect for a comforting meal.

Ingredients

Scale

1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 cup brown or green lentils, rinsed
6 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 cup chopped potatoes
1 cup chopped sweet potatoes
1 cup chopped zucchini
1 cup chopped kale or spinach
Salt and black pepper to taste

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
Add garlic, thyme, rosemary, smoked paprika, and cumin. Cook for 1 minute more until fragrant.
Stir in the rinsed lentils, vegetable broth, and diced tomatoes. Bring to a boil.
Reduce heat, cover, and simmer for 20 minutes.
Add potatoes and sweet potatoes. Cover and simmer for another 15-20 minutes, or until lentils and vegetables are tender.
Stir in zucchini, kale or spinach. Cook for 5 minutes more, or until greens are wilted.
Season with salt and black pepper to taste.
Serve hot.

Notes

For a thicker soup, mash some of the lentils against the side of the pot.
Feel free to add other vegetables like bell peppers, peas, or green beans.
This soup freezes well. Let it cool completely before transferring to freezer-safe containers.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 10g
Sodium: 700mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 20g
Protein: 20g
Cholesterol: 0mg

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