Fall is here, and the weather is getting just a bit cooler, which means – it’s soup weather. (Well, it’s really not any cooler here in South Florida, but everywhere else it is, and to me, it’s really always soup weather). I love soup. Some people see it only as something you have before your actual meal, but to me, soup is a great meal option any day! Looking for a good, hearty, veggie filled soup everyone will love? Look no further. This is my recipe for a super yummy vegan lentil soup.
I always find that soups are a great meal option, especially during the week, since many of them only require a few minutes of prep. After that, it’s generally a “set it and forget it.” You can let the soup do it’s thing on the stove, which frees up your time to do other things while dinner is cooking away!
Below is everything you’ll need to create this delicious vegan lentil soup (that even meat eaters will love) in no time at all!
Ingredients:
- 1/4 cup olive oil
- 1 medium onion (chopped)
- 3 carrots (peeled & chopped)
- 3 cloves of garlic (minced)
- 2 tsp cumin
- 1 tsp oregano
- 1 28 oz can diced tomatoes (drained)
- 1 cup lentils (brown or green)
- 4 cups (32 oz) vegetable broth
- 2 cups water
- Salt & pepper
- 2 handfuls of spinach
- Juice of one lemon
- 1 Tbsp red wine or sherry vinegar
Directions:
- Heat olive oil in dutch oven or heavy pot on medium. Add in onions and carrots, cook for 5 minutes until onions are translucent.
- Add in the garlic, cumin, and oregano. Stir to combine.
- Stir in the diced (drained) tomatoes and cook for 3 minutes.
- Pour in lentils, vegetable broth, and water. Season with salt and pepper. Raise heat and bring to a boil. Partially cover the pot, reduce heat to low, and simmer for 25 minutes.
- Take 2 cups of the cooked soup and place in a blender and pulse until smooth. Add back into the pot. (This will give the soup a creamier texture).
- Turn off the heat. Stir in the spinach, the juice of the lemon, and the vinegar. Enjoy!
Tips:
- Make sure your blender is heat safe – you don’t want to break the glass!
- You could also use an immersion blender for about 30 seconds instead of transferring soup to the blender.
- This soup can be frozen, saved, and reheated later. If reheating, remember to add a splash of vinegar and salt & pepper before serving to wake up the flavors.
