Vegan Lentil Soup
This super easy vegan lentil soup will be a hit all fall and winter long. Warming, filling, and budget friendly. Also, Top 8 Allergen Free.
Servings: 12 servings
Calories: 190kcal
Ingredients
- 2 tablespoon olive oil
- 1 sweet onion, finely chopped
- 2 large carrots, thinly sliced
- 2 celery ribs, chopped
- 6 cloves garlic, minced
- 2 quarts vegetable stock
- 1 lb lentils, rinsed and sorted
- 1 can fire roasted tomatoes
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 2 bay leaves
- 1 juice of a lemon
Instructions
- Chop the onion, carrot, celery, and garlic.
- Add oil to a large sauce pan and heat over medium heat.
- Add In the onions, carrot, and celery and cook for 3-4 minutes or until the onions have begun to turn translucent.
- Add in the garlic and cook for 1 more minute.
- Add in all remaining ingredients. Give it a stir to combine well.
- Bring to a boil and then cover and reduce heat to low. Let simmer until the lentils are cooked through (they will be soft). This takes about 35-40 minutes.
- Disgard the bay leaves.
- At this point, serve as is or if smoother soup desired, carefully add half into the blender and puree, then add back in and mix.
- Serve. We love pairing it with delicious homemade vegan garlic bread.
Notes
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Calories: 190kcal | Carbohydrates: 31g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 892mg | Potassium: 454mg | Fiber: 13g | Sugar: 5g | Vitamin A: 2533IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 3mg