Hearty Vegan Lentil Soup Recipes

HEARTY VEGAN LENTIL SOUP

Steps:

• Place a medium or large pot on stove over medium heat. Add cooking oil and chopped onion. Cook for 5-6 minutes, until onion is tender.
• Add chopped carrots, celery, potatoes, lentils, diced tomatoes, vegetable broth, water, salt, pepper, garlic powder, cumin, and thyme. Turn heat up to high and bring soup to a boil. Turn heat back down to medium-low and lightly simmer for 25-30 minutes, or until lentils and potatoes are both tender.
• Run a potato masher through the soup (or use a fork) to lightly mash some of it to thicken. Chop fresh spinach or kale. Add spinach/kale and lemon juice to the soup and allow the greens to wilt. Enjoy!
• Store leftover soup in the fridge for up to 5 days, or freeze in large containers or pint-size mason jars for individual servings up to 3 months.

HEARTY VEGAN LENTIL SOUP

Steps:

• In a large soup pot or dutch oven over medium heat, add 2 Tablespoons olive oil or veggie broth and sauté onions, carrots, celery and parsnips for about 10 minutes to soften. Stir occasionally to prevent sticking to bottom of pot. Stir in garlic and spices and cook, while stirring until garlic is fragrant, 1-2 minutes.
• Stir in lentils to coat with spices.
• Add stock and tomatoes. If everything is not covered in liquid, add some water ½ cup at a time so that all veggies and lentils are submerged. Add a large sprig of fresh thyme. Bring to a boil and then turn the heat down so soup is at a simmer and partially cover. Cook for 30 minutes.
• Discard the stem from the thyme. The leaves should have come off into the soup.
• Use an immersion blender to puree about 1/3 of the stoup for a thick and creamy base.
• Mix in kale and allow to cook for 5 minutes to wilt.
• Stir in the balsamic vinegar. Taste for seasoning, adding more vinegar, crushed pepper or salt as desired.
• Garnish with fresh parsley.
• Soup will stay good in fridge, tightly covered for one week, or freeze for up to 3 months.

HEARTY VEGAN LENTIL SOUP

Steps:

• Saute: In large dutch oven or pot, heat water/olive oil over medium heat. Add onion, carrots, celery, and garlic, saute for 5 minutes. Add the paprika, curry, and cumin, saute 1 minute, or until fragrant.
• Simmer: Add the green beans, tomatoes, potatoes, lentils, and liquids, give a good stir and bring to a boil, turn heat to low, cover askew and simmer for 30 - 35 minutes, stirring occasionally.
• Add greens: 5 minutes before soup is done, stir in the greens. Add more water if needed, maybe up to 1 cup. Add lemon juice and season with salt & pepper.
• Serve: Ladle into soup bowls and top with a sprinkle of fresh chopped parsley and squeeze of lemon juice for an extra touch of brightness. Pairs great with homemade vegan cornbread, vegan naan or artisan bread.
• Serves 6
• Leftovers will keep in the refrigerator for 4 - 5 days. store covered. To keep longer, store in the freezer in freezer-safe containers for 2 - 3 months.

HEARTY VEGETARIAN LENTIL SOUP

Steps:

• In soup pot, sauté onion in oil until soft.
• Work minced garlic into 1 teaspoon of salt to form a paste and add to onions.
• Mix in tomato paste. Add celery, carrot bay leaves and parley. Cook 3 minutes.
• Add lentils, 2 quarts of water and 1/2 tsp of salt and bring to a boil.
• Lower heat and simmer 25-30 minutes till everything is tender.
• Stir in mustard and vinegar. Garnish with celery leaves and parsley if desired.