Vegan Lentil Soup Recipe


I don't know if I'm the only one out there this happens to, but towards the end of the month the fridge and the grocery budget begin to look a little bare. Or perhaps you simply have a few carrots and a couple of celery stalks that need to be used up after the holidays. It's in moments like these I head to my pantry to see what I can come up with, and it just so happened that the first thing I saw this time  were these gorgeous lentils that I had purchase at Whole Foods on a trip I had recently taken (yes, I visit grocery stores on vacations).  Immediately I thought to myself Vegan Lentil Soup!

The finished bowl of lentil soup with the title at the top.

Trust me when I say that just because this is a meatless recipe that doesn't mean it isn't satisfying.  In fact, I doubt that you will even miss the meat.  I absolutely love this soup and I can't wait to share with you how I made it.

Let's get started!

Vegan Lentil Soup:
*Prep Time:  10 min.  *Cook Time: 30-45 min.  *Difficulty:  Easy  *Servings: 4-6 

Ingredients:

The ingredients needed to make the lentil soup.
I had decided to make this a vegan soup after I had taken this photo.  It wasn't until after I made the soup that I realized I forgot to re-shoot this image.  Ergo, I did not use chicken broth in this dish.  

  • 2 c. Dry Lentils, rinsed 
  • 2 Carrots, peeled and sliced
  • 2 Stalks of Celery, diced
  • 1 Onion, diced
  • 4-6 Cloves of Garlic, minced
  • 4 c. Vegetable Stock
  • 2 c. Water
  • 1 tsp. Cumin
  • 1 tsp. Smoked Paprika
  • 1 15 oz. Can of Diced Tomatoes
  • 2 tsp. Salt
  • 1/2 tsp. pepper
  • 2-3 tbsp. Extra Virgin Olive Oil
Before you put a pot on the stove, before you chop a vegetable, before you do anything, you'll need to rinse the lentils and sift through them to see if there are any tiny pebbles in them.  Trust me when I say the LAST thing you want to bite into is a tough little pebble. 


A dutch oven on the stove.

So after you have rinsed and sifted the lentils, place a dutch oven over medium/high heat and add the extra virgin olive oil.

Let the pot have a moment to get nice and hot.

Carrots, celery, and onions sauteing in the dutch oven.

Once the pot is hot, add the onion, celery, and carrots.

Salt being added to the sauteing vegetables.

Season them with salt and pepper and let them cook until they are tender, about 2-3 minutes.

Minced garlic being added to the pot.

Once the vegetables are good and tender, add the minced garlic.
Let it cook until you smell it coming from the pan.

Cumin being added to the dutch oven.

Lentils on their own don't necessarily have a lot of flavor. That's why I like to kick things up a notch by adding some warm and spicy cumin...

Chili powder being added to the pot.

Along with a little smoked paprika to the vegetables.
By adding the spices before the vegetable stock, you are waking up the oils in them, and really opening the flavors.  This will make a real difference in the final outcome of the soup.

Chicken stock being added to the pot.

Now you can add the vegetable stock along with...

Water being added to the pot.

A little water.

Diced tomatoes being added to the pot.

Pour in the entire can of diced tomatoes...

Dried lentils being added to the pot.

The Lentils...

Salt being added to the pot.

Salt...

Pepper being added to the soup.

And pepper.

The lentil soup simmering on the stove.

Bring the Lentil Soup to a boil and then lower it to a simmer.
Cover and let the soup cook for 30-45 minutes, until the lentils are tender.

The finished lentil soup.

Look at this beautiful, vegetarian delight.  Tender lentils, sweet carrots, tangy tomatoes, and a smokey, yet spicy broth.  It's as close to culinary perfection as one could get.  I know you're going to absolutely devour this Vegan Lentil Soup.

A bite of the finished soup.

And the best part, it cost me pennies! So tell me, when things are tight or you have ingredients that need to be used, what are some of your favorite pantry go-to's?  I am always looking for new Ideas.

 And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~


Vegan Lentil Soup:
*Prep Time:  10 min.  *Cook Time: 30-45 min.  *Difficulty:  Easy  *Servings: 4-6 

PRINTABLE RECIPE

Ingredients:
  • 2 c. Dry Lentils, rinsed 
  • 2 Carrots, peeled and sliced
  • 2 Stalks of Celery, diced
  • 1 Onion, diced
  • 4-6 Cloves of Garlic, minced
  • 4 c. Vegetable Stock
  • 2 c. Water
  • 1 tsp. Cumin
  • 1 tsp. Smoked Paprika
  • 1 15 oz. Can of Diced Tomatoes
  • 2 tsp. Salt
  • 1/2 tsp. pepper
  • 2-3 tbsp. Extra Virgin Olive Oil
Directions:
  1. Rinse the lentils and sort through them, making sure there are no small pebbles in them. 
  2. Place a  heavy bottomed pot over medium/high heat and add the oil.  Allow the pot to get hot. 
  3. Add the carrots, onion, and celery to the pot and cook until soft and tender, about 2-3 minutes. 
  4. Season with salt, pepper, cumin, and smoked paprika.  Stir and cook for 1-2 minutes. 
  5. Add the vegetable stock and water. 
  6. Add the can of diced tomatoes. 
  7. Add the lentils.
  8. Add a little more salt and peppers
  9. Bring to a boil, lower to a simmer, cover, and cook for 30-45 minutes.  
  10. Serve and Enjoy!



2 comments

  1. Oh yummy! It's pretty cold right now here in the Canadian Prairies and a bowl of this soup would hit the spot and warm me up. Happening ☺

    ReplyDelete

Back to Top