This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.

Vegan Lentil Soup

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Course: Dinner, Lunch, Main Dish

Servings: 4 people

Calories: 440kcal

Ingredients:

• 1 c Green Lentils brown or red, picked over and rinsed
• 2 lb Collard Greens 1 bunch, chopped
• 28 oz Diced Tomatoes drained
• 4 c Vegetable Broth
• 1 c Onions 1 onion, chopped
• 1 c Carrots 2 carrots, peeled and chopped
• 4 cloves Garlic pressed or minced
• 0.25 c Olive Oil extra virgin
• 2 tsp Cumin ground
• 1 tsp Curry Powder
• 0.50 tsp Dried Thyme
• 2 c Water
• 1 tsp Sea Salt more to taste
• 0.25 tsp Crushed Red Pepper Flakes
• 0.50 tsp Ground Black Pepper
• 0.50 Lemons juiced, to taste

Instructions:

• Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
• Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
• Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds.
• Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
• Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season with freshly ground black pepper.
• Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
• Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth.
• Pour the puréed soup back into the pot and add the chopped greens.
• Cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from heat and stir in the juice of half of a lemon.
• Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately.
• Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

Nutrition

Calories: 440kcal | Carbohydrates: 60g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1617mg | Potassium: 1495mg | Fiber: 27g | Sugar: 12g | Vitamin A: 17530IU | Vitamin C: 113.4mg | Calcium: 655mg | Iron: 7.7mg

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