Description
This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. It’s hearty, rich in flavor, and perfect for a cozy, nourishing meal. Recipe yields four large bowls or six modest servings.
Ingredients
- 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
- 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
1. Warm the olive oil in a large Dutch oven or pot over medium heat.
2. Add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
3. Add the garlic, cumin, curry powder and thyme. Stir constantly and cook until fragrant, about 30 seconds.
4. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often to enhance their flavor.
5. Add the lentils, vegetable broth, and water to the pot.
6. Stir in 1 teaspoon salt, a pinch of red pepper flakes, and freshly ground black pepper.
7. Raise heat to bring the mixture to a boil, then partially cover and reduce heat to a gentle simmer.
8. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
9. Transfer 2 cups of the soup to a blender and purée until smooth, then return to the pot. (Or use an immersion blender to partially blend.)
10. Add chopped greens and cook for 5 more minutes, or until softened to your liking.
11. Remove from heat and stir in 1 tablespoon of lemon juice.
12. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
13. Serve hot and enjoy!
Notes
This soup stores well in the refrigerator for up to 4 days and can be frozen for several months. Reheat gently on the stovetop. Add more broth or water if it thickens upon standing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 large bowl
- Cholesterol: 0mg
Keywords: Best Lentil Soup, vegan lentil soup, easy lentil soup, healthy soup