Vegan Lentil Soup

5 from 1 vote

The flavors in this vegan lentil soup will surprise you! The veggies and the protein-packed lentils are cooked in a rich cherry tomato broth, which is infused with plenty of aromatic dried herbs.

The recipe yields smallish servings (6 cups)

Prep Time5

Cook Time35

Total Time40

Course: Soup

Cuisine: Mediterranean, vegan

Keyword: vegan lentil soup

Servings:

Calories: 241kcal

Author: Katia

Ingredients

2 tablespoons olive oil
1 onion, diced
1 large carrot, peeled and diced
2 celery ribs, diced
4 garlic cloves, minced
⅛ teaspoon chili flakes (optional)
2 teaspoons Herbs de Provence*
2 teaspoons paprika
½ teaspoon cumin
1 can (400gr/14oz) canned cherry tomatoes (or other canned tomatoes)
1 ¼ cup (approx 250 grams) dried brown or green lentils, picked over and rinsed
5 ½ cups (1.3 litres) low-sodium vegetable broth (or your fav broth)
¾ teaspoon fine salt, or to taste*
⅛ teaspoon pepper, or to taste
2 cups baby spinach (optional)
1-2 tablespoon lemon juice, to taste

Instructions

Heat two tablespoons of olive oil over medium heat in a large ceramic or cast iron pot. Add the onions, carrot, and celery, and saute for 5-7 minutes.
Reduce the heat on low, add the garlic, cumin, paprika, chili flakes, and herbs, and cook, stirring, until fragrant, for 1 minute.
Add the lentils, tomatoes, broth, salt, and several grinds of black pepper. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the lentils are tender (25-30 minutes).
Optional step: scoop out about 1 ½-2 cups of the soup, let it cool slightly, then transfer to a blender, fasten the lid, and place a tea towel over it to protect you from the steam (careful, it's hot!). Purée the soup until smooth and return it back into the pot. Alternatively, use a stick blender to blend a portion of the soup.
Add the spinach to the pot and cook just until wilted; it takes a couple of minutes. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency.
Turn the heat off, stir in 1 tablespoon of lemon juice, taste, and adjust the seasoning with a bit more salt, pepper, and/or lemon juice if you wish. Serve with crusty bread and grated vegan parmesan if desired.

Notes

Salt: The recipe uses low-sodium vegetable broth as usual, but you're welcome to use your favorite broth if you don't keep it vegan. Make sure to add the salt accordingly since some broth can be quite salty.

Herbs de Provence: This French mix is made with thyme, basil, rosemary, tarragon, marjoram, oregano, and savory. You can also make your mix using the herbs you have on hand.

Nutrition facts: The nutrition values are for one serving and are based on an online nutrition calculator. They are estimates only and should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition