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The Best Vegan Lentil Soup

The Best Vegan Lentil Soup

This vegan lentil soup recipe is hearty, healthy, and easy to make. 

It takes a little time to simmer, but it makes a large pot of delicious soup. Here's the deal with this soup - I've made many, many times and it's really important to season it liberally. Lentils are truly delicious, but they're even better when they are well spiced. 

This soup really reheats well, in fact, it's probably even better a day or two in, so it's great to take to work. 

Vegan Lentil Soup with Carrots & Potatoes. This soup is super-simple to make and yields several servings of delicious vegan goodness.

I like to use a typically Moroccan spice blend in this soup. It's called Ras el Hanout, which in Arabic means "head of the shop", a phrase that basically means top-shelf, signifying that this spice blend is the best thing in the shop. It can be made from a variety of spices you probably already have and it usually includes cumin, cinnamon, turmeric, coriander, paprika, ginger, and cardamom. There's no one canonical recipe for Ras el Hanout, so if there's a spice that you think you'd like to add to this soup, I say go for it! 

Vegan Lentil Soup with Carrots & Potatoes. This soup is super-simple to make and yields several servings of delicious vegan goodness.

I hope you enjoy this delicious recipe, I really do think it's the best vegan lentil soup! Let me know if you make it!


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The Best Vegan Lentil Soup
This vegan lentil soup recipe is hearty, healthy, and easy to make. It takes a little time to simmer, but it makes a large pot of delicious soup.
Ingredients
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 15 baby carrots, sliced
  • 8 baby potatoes, diced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon each salt & pepper
  • 2 cups green or brown lentils
  • 8 cups vegetable broth
  • 15 ounce can diced tomatoes
  • 3 cups baby spinach
Instructions
1. Heat the olive oil over medium heat in a large pot. Add the onion when the oil is hot and let saute for 4 minutes. Add the garlic and cook for another 30 seconds.2. Add the carrots and potatoes and saute for an additional 2 minutes. Then add all the spices from cumin to salt and pepper and stir continuously for 30 seconds. 3. Add the lentils, vegetable broth, and tomatoes to the pot. Stir to combine, cover with a lid, and let simmer on low heat for 2 hours. 4. Add the spinach to the saucepan and stir to combine, gently wilting the leaves. Serve immediately. If you are not immediately serving the soup, only add the spinach when you reheat it, ensuring the spinach will stay bright green.5. Add additional salt and pepper to taste.
Details
Prep time: Cook time: Total time: Yield: 6 servings

Nutrition Information per servings (based on 6 servings)

400 calories | 5 grams fat | 5 grams sugar | 33 grams protein |

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