Best Lentil Soup Recipe
Heart vegan lentil soup recipe that feels like a hug on a chilly Autumn day. This recipe for lentil soup is made with brown lentils, so it is packed with plant-based protein and is loaded with fiber, perfect for keeping you full, longer.
Ingredients
- 8 1/2 cups water + vegetable bouillon
- 4 cloves garlic minced
- 1 white onion, diced
- 1 14- ounce can crushed tomatoes
- 6 carrots, thinly sliced
- 5 red potatoes, chopped into small cubes
- 1 yellow summer squash, chopped
- 2 cups uncooked brown lentils, rinsed and drained
- a handful of spinach, optional
- 1 teaspoon Himalayan salt
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon rosemary
- 1/8 teaspoon thyme
Instructions
- Sautée: Add the minced garlic and diced onions to a large pot with 1/2 cup of water and cook until semi-translucent.
- Add: Pour in 10 cups of water and add the vegetable bouillon, tomatoes, carrots, potatoes, yellow summer squash, lentils, and all spices, and herbs into the pot and turn to boil.
- Simmer: Once it starts to boil, turn down and let simmer for 20 minutes (or until potatoes, lentils, and carrots are cooked through).
- Add: Towards the end of the 20 minute simmer time, stir in the spinach.
Notes
Please read through the above blog post for helpful tips & tricks!
Nutrition
Calories: 109kcal, Carbohydrates: 25g, Protein: 3g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.04g, Sodium: 1077mg, Potassium: 679mg, Fiber: 3g, Sugar: 6g, Vitamin A: 6591IU, Vitamin C: 16mg, Calcium: 31mg, Iron: 1mg