Vegan Lentil Soup
Sure, there's no meat or dairy, but this vegan lentil soup is for everyone—everyone that likes to enjoy their food, that is.
Servings: 6
Calories: 276kcal
Ingredients
- 1.5 cup brown lentils dry
- 32 oz low sodium vegetable broth
- 3 cups water
- 4 large carrots diced (about 3 cups)
- 6 stalks celery diced (about 3 cups)
- 1 yellow onion diced (about 1.5 cups)
- 3 cups kale
- ⅛ cup extra virgin olive oil
- 6 cloves garlic minced (about 2 tbsp)
- 1 tablespoon ginger minced
- ½ teaspoon turmeric
- ¼ teaspoon coriander
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon cayenne
- ¼ teaspoon each salt and pepper plus more to taste
Instructions
- Gather all recipe ingredients.
- Dice the carrots, celery, and onion. Mince the garlic and ginger. Set aside until needed.
- Heat a dutch oven or large pot over medium-high heat.
- Add olive oil to the pot and let it heat up.
- Add the carrots, onions, and celery to the pot. Cook until translucent, about 3-4 mins.
- Add the garlic, ginger, turmeric, coriander, paprika, cumin, cayenne, salt and pepper to the pot. Cook until spices become fragrant, about 2 minutes. (Be careful not to burn the garlic!)
- Add lentils, broth, and water. Turn up the heat to bring to a boil. Once rolling, turn down the heat and simmer for about 10 minutes.
- Add in kale, stir, and cover for 5-10 minutes.
- Add salt/pepper to taste. Serve.
Notes
About 1.6 cups of soup per serving.
Nutrition
Calories: 276kcal | Carbohydrates: 44g | Protein: 14g | Fat: 5g | Sodium: 187mg | Potassium: 786mg | Fiber: 9g | Sugar: 7g | Vitamin A: 601IU | Vitamin C: 26mg | Calcium: 74mg | Iron: 18mg