Make Lentil Soup (Perfect for Vegans)

• Food: Lentil Soup
• Writer: Lizzie Green
• Content-Type: Food Blog

This soup recipe has been in the works for quite some time. I’ve prepared a few mediocre lentil soups over the years that never made it onto this page.

But, because no vegetarian food blog would be complete without a real lentil soup, I created my own.

It’s here. My lentil soup features robust greens and a splash of lemon for a bright, fresh flavor. It’s seasoned with fresh ground black pepper and a few of my favorite spices.

It is, without a doubt, the greatest lentil soup I have ever had.

This recipe’s original title was “Spiced Vegan Lentil Soup,” which is correct but a mouthful. I think it’s safe to declare this the Best Lentil Soup with over 500 five-star reviews. Period.

This nutritious lentil soup dish is perfect for lightening up your meals or warming up with a steaming bowl of soup. It’s one of my all-time favorites, and I hope you’ll make it a regular in your own kitchen.

How to Make Lentil Soup?

This recipe has five reasons to adore it:

• Seasonal veggies and inexpensive cupboard goods are used in this dish, but it tastes gourmet.
• This lentil soup has a wonderful meaty, mildly creamy texture (yet there is no cream). Once the lentils are soft, mix up a portion of the soup and then pour it back into the pot. It’s almost magical.
• If you eat a large piece of this nutritious, well-balanced soup, it counts as a meal. Protein, fiber, iron, and folate are all abundant in lentils.
• In a leak-proof container, lentil soup makes a great lunch, and it tastes even better the next day.
• This soup freezes and thaws easily. Soup can be made now and enjoyed afterward!

Lentil Soup

With largely pantry items, this simple vegan lentil soup dish comes together quickly. Before you begin cooking, make sure you have all of your ingredients prepped and ready.

This recipe makes four large bowls of soup or six smaller portions.

Ingredients

• a quarter cup of extra virgin olive oil
• 1 medium chopped yellow or white onion
• 2 peeled and sliced carrots 4 squeezed or minced garlic cloves
• 2 tablespoons cumin powder
• curry powder (1 teaspoon)
• 12 tsp. dried thyme
• 1-quart can (28 ounces) of tomatoes, sliced and lightly drained
• 1 cup rinsed and selected brown or green lentils
• 2 cups water 4 cups vegetable broth
• 1 tsp salt, plus salt to taste
• 1 tsp. red pepper flakes
• black pepper, freshly ground, to taste
• 1 cup collard greens or kale, cut fresh, tough ribs removed
• 12 to 1 medium lemon, 1 to 2 teaspoons lemon juice, to taste

Instructions

1. In a large Dutch oven or pot over medium heat, warm the olive oil. One-fourth cup of olive oil may seem excessive, but it gives this healthful soup a delightful richness and heartiness.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring frequently, for about 5 minutes, or until the onion has softened and turned translucent.
3. Combine the garlic, cumin, curry powder, and thyme in a mixing bowl. Cook for 30 seconds, stirring regularly, until aromatic. Cook for a few more minutes, stirring often, to bring out the flavor of the drained diced tomatoes.
4. Combine the lentils, broth, and water in a mixing bowl. 1 teaspoon salt and a pinch of red pepper flakes are added to the pan. Season with freshly ground black pepper to taste. Raise the heat to high and bring the mixture to a boil, then drop the heat to low and maintain a slow simmer. Cook for 25–30 minutes, or until the lentils are cooked but not falling apart.
5. In a blender, puree 2 cups of the soup. Secure the lid, place a tea towel over the lid to protect your hand from steam, and purée the soup until smooth. Return the pureed soup to the pot. (Alternatively, mix a part of the soup with an immersion blender.)
6. Cook for an additional 5 minutes, or until the chopped greens have softened to your taste. Remove the pot from the heat and add 1 tablespoon of lemon juice to the mixture. Season with extra salt, pepper, and/or lemon juice as needed until the flavors are vibrant. Add an additional pinch or two of red pepper flakes for a hotter soup.
7. Serve immediately. Leftovers will keep in the refrigerator for about 4 days or can be frozen for several months (just defrost before serving).