The Best Vegan Lentil Soup
This vegan lentil soup with potatoes and spinach 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.
What’s Great about this Lentil Soup Recipe
This lentil soup is hearty and delicious. It’s so full of flavor, because it’s packed with spices. This recipe is made in one-pot so there’s very little clean up. It’s a perfect weeknight meal recipe - it’s affordable, only takes 20 minutes of prep, it’s full of fiber and protein, and it freezes well. Since it makes 6 servings, you’ll be able to pack some for lunch the next day or save it in the freezer for later.
The Secret to the Best Lentil Soup
What makes this the ultimate lentil soup recipe is the spices! A big pot of lentils, while filling, can be bland unless it’s well spiced. This soup has a wonderful mix of spices that blend to create the Moroccan spice called Ras el Hanout, which in Arabic means "head of the shop”. The name basically means it’s top-shelf, signifying that this spice blend is usually 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!
Tips for this lentil soup Recipe
The best lentils to use in this recipe are red, yellow, brown, and green lentils - they will all hold their shape well (ie. not become mush).
Dice the potatoes, carrots, and onion into small pieces - this soup tastes best when you get a little of everything in each bite.