Fast-Fixing Hearty Vegan Lentil Soup Recipe for Busy Cooks


This hearty vegan lentil soup is truly a delicious delight! Subtle hints of cumin and coriander add interest and flavor.

Make this vegan lentil stew for a budget-friendly, hearty meal. Your omnivore friends won't even notice it's meatless. Promise.

We keep the pantry stocked with lentils—they are inexpensive, nutritious, store well for long periods of time, and make a nice alternative to meat once in a while! You’ll be happy to know that lentils are a fantastic source of dietary fiber, iron, and protein.

Enjoy this healthy one-pot meal year round.

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This lentil soup recipe purposely yields a large batch so that you can store leftovers in an airtight container and freeze—you’ll have an entire lunch or dinner ready for another day! If you’re not sticking to a vegan diet, try topping the soup with hard boiled eggs for a little extra protein.

Vegan Lentil Soup Recipe
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 

This hearty vegan lentil soup is truly a delicious delight! Subtle hints of cumin and coriander add interest and flavor.

Course: Soup
Servings: 6 servings
Calories: 270 kcal
Author: Amy Godiwalla
Ingredients
  • 2 T. extra virgin olive oil
  • 2 cups yellow onion, diced
  • 1 cup carrots, sliced
  • 1 tsp. fresh garlic, minced
  • 2 cups small whole green lentils
  • 6 cups low sodium vegetable broth (preferably organic)
  • tsp. ground cumin
  • 2 tsp. ground coriander
  • tsp. kosher salt
  • ½ tsp. black pepper
  • 2 cups organic baby spinach, finely chopped
  • 2 T. freshly squeezed lemon juice
Instructions
  1. Heat the oil in a medium saucepan over medium heat. Once hot, add the onions and sauté for four to six minutes or until soft and translucent. Add the carrots and continue sautéing for another four to five minutes. Add the garlic and stir continuously for 30 seconds to prevent burning.

  2. Stir in the lentils, broth, cumin, coriander, salt (if using), and pepper. Mix well and bring the soup to a boil. Once boiling, reduce the heat to medium low, and cover with a tight-fitting lid. Simmer, stirring occasionally, for about 30 minutes or until the lentils and vegetables are soft and fully cooked.

  3. Add the spinach and lemon juice and stir. Cook for an additional two minutes or until the spinach is tender. For a spicier, more flavorful version of this vegan lentil stew, add freshly diced jalapeño peppers and minced cilantro. Serve!
Recipe Notes

To serve leftovers, add a small amount of water, mix well, reheat, and serve.

★ Did you make this recipe? Don’t forget to give it a star rating below!

 

Make this vegan lentil stew for a budget-friendly, hearty meal. Your omnivore friends won't even notice it's meatless. Promise.

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About Amy Godiwalla

Amy Godiwalla is co-author of the What a Good Eater! cookbook, available on Amazon. She writes for the What a Good Eater! food blog, is a contributing writer for Attainable Sustainable, and versions of her work have appeared elsewhere online.Amy and her husband, Shaun, live in Denver, Colorado, with their two little boys. When Amy is not feeding little mouths or inventing recipes, she enjoys hiking, yoga, snowboarding, cooking, traveling to the mountains, sipping hot chocolate at ski resorts, and wine tasting.

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