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.
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!
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!
- 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
Nutrition Information per servings (based on 6 servings)