Description
A nourishing and comforting vegan lentil soup, packed with protein and fiber, perfect for chilly evenings.
Ingredients
Scale
- 1/4 cup water or 2 tablespoons olive oil
- 1 medium onion, diced
- 2 to 3 carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14 ounces) diced tomatoes with juices or 2 to 3 Roma tomatoes diced
- 1 pound baby potatoes, diced
- 1 1/2 cups dried brown or green lentils
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon curry
- 6 cups water or low sodium broth
- 2 handfuls of baby spinach or kale
- Juice of 1 lemon
- 1/2 cup parsley, chopped
- Mineral salt and pepper, to taste
Instructions
- In a large pot, heat water or olive oil over medium heat. Add onion, carrots, celery, and garlic, sauté for 5 minutes until the vegetables start to soften.
- Add paprika, curry, and cumin, and sauté for 1 minute until fragrant.
- Toss in the green beans, tomatoes, potatoes, lentils, and liquids; stir and bring to a boil.
- Reduce heat, cover, and simmer for 30 to 35 minutes, stirring occasionally.
- Stir in greens 5 minutes before the soup is done.
- Add lemon juice and season with salt and pepper. Serve in bowls, garnished with parsley and a wedge of lemon.
Notes
For a creamier texture, blend a cup of the soup and stir it back in before serving. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 17g
- Cholesterol: 0mg