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Chunky Vegetable Lentil Soup Gluten Free Vegan


fore more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog,

Time: 50 minutes


  • in a large pot , heat olive oil , add chopped onions and saut until onions are translucent and soft
  • add minced garlic and saut 2 more minutes
  • add celery , carrots , potato , kale , paprika and herbs and saut for a few more minutes stirring frequently
  • add lentils , water , crushed tomatoes and tomato paste
  • bring to a boil , cover and simmer over low heat for 25 minutes
  • add salt , infuse love and serve !

chunky vegetable lentil soup  gluten free  vegan image

Number Of Ingredients: 14


  1. extra virgin olive oil
  2. onion
  3. garlic cloves
  4. celery
  5. carrots
  6. sweet potato
  7. kale
  8. paprika
  9. italian seasoning
  10. green lentils
  11. water
  12. crushed tomatoes
  13. tomato paste
  14. salt


Fore more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog,

Recipe From

Provided by InnerHarmonyNutriti

Time 50m

Yield 8 serving(s)


  • In a large pot, heat olive oil, add chopped onions and sauté until onions are translucent and soft.
  • Add minced garlic and sauté 2 more minutes.
  • Add celery, carrots, potato, kale, paprika and herbs and sauté for a few more minutes stirring frequently.
  • Add lentils, water, crushed tomatoes and tomato paste. Bring to a boil, cover and simmer over low heat for 25 minutes (If you are using a pressure cooker, cook under pressure for 7 minutes and use a natural releasing method.).
  • Add salt, infuse love and serve!

Chunky Vegetable Lentil Soup (Gluten-Free, Vegan) image

Number Of Ingredients: 14


  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 stalks celery, sliced
  • 2 carrots, quartered and sliced
  • 1 large sweet potato, diced (about 9 oz/250 g)
  • 2 cups kale, chopped
  • 2 teaspoons paprika
  • 1 teaspoon italian seasoning (or 1/2 tsp dried basil and 1/2 tsp dried oregano)
  • 1 1/2 cups french green lentils, rinsed, soaked for 2 hours and drained
  • 6 cups water (or vegetable soup stock)
  • 1 canned crushed tomatoes (15 oz/425 g)
  • 3 tablespoons gluten-free tomato paste
  • 1 teaspoon salt


A savory herbed vegan lentil-vegetable soup. If you include the jalapeno pepper, it has a nice spicy kick - Leave it out if you want a milder soup. Great for cold winter days.

Recipe From

Provided by Whats Cooking

Time 1h10m

Yield 10 serving(s)


  • Heat oil over medium-high flame in large pot.
  • When the oil is heated, add onions and saute until translucent.
  • Add garlic and rosemary, and cook until they fragrance the oil (1-2 minutes).
  • Add remaining ingredients, except for spinach.
  • Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally.
  • Add spinach and cook for 5 more minutes.
  • Adjust salt to taste.
  • Allow to sit for 15 minutes before serving.

Rosemary Lentil Vegetable Soup image

Number Of Ingredients: 17


  • 2 medium onions, diced
  • 6 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 1/2 tablespoons fresh rosemary, finely minced
  • 2 cups dry green lentils
  • 7 cups water
  • 3 gluten-free vegetable bouillon cubes
  • 4 large carrots, diced
  • 4 stalks celery, diced
  • 1 small parsnip, peeled and diced
  • 4 bay leaves
  • 2 teaspoons ground black pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 2 cups frozen spinach or 3 cups shredded fresh spinach
  • salt, to taste
  • 1 jalapeno pepper, chopped finely (including seeds) (optional)

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