HEARTY VEGAN LENTIL SOUP
Filled with hearty vegetables, this vegan lentil soup is super hearty, healthy, easy to make and ready in about 45 minutes!
Author: Julie | The Simple Veganista
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 minutes
Yield: Serves 6 1x
1/4 cup water or 2 tablespoons olive oil
1 medium onion, diced
2 – 3 carrots (about 1 cup), diced
2 celery ribs, diced
3 cloves garlic, minced
1 cup (6oz.) green beans, cut into 1 inch pieces (fresh or frozen)
1 can (14oz) diced tomatoes with juices, or 2 – 3 roma tomatoes diced
1 lb. baby potatoes, diced
1 1/2 cups dried brown or green lentils
1 1/2 teaspoons paprika
1/2 teaspoon cumin
1/2 teaspoon curry
6 cups water or low-sodium broth
2 handfuls of baby spinach or kale
juice of 2 small lemons
1/2 cup parsley, chopped
mineral salt & pepper, to taste
In large dutch oven or pot, heat water/olive oil over medium heat. Add carrots, celery, onions and garlic, saute for 5 minutes.
Add the green beans, tomatoes, potatoes, lentils, paprika, curry, cumin and liquids, give a good stir and bring to a boil, turn heat to low, cover and simmer for 30 – 35 minutes, stirring occasionally.
Add the greens five minutes before the soup is done. Add more water if needed, maybe up to 1 cup. Add lemon juice and season with salt & pepper.
Top soup bowls with a sprinkle of fresh chopped parsley and squeeze of lemon juice for an extra touch of brightness. Pairs great with homemade vegan cornbread, vegan naan or artisan bread.
Store: Leftovers will keep in the refrigerator for 4 – 5 days. store covered. To keep longer, store in the freezer in freezer safe containers for 2 – 3 months.
If using green lentils, they tend to take a little longer to cook, add another 5 – 10 minutes on the stovetop and 2 minutes in the Instant Pot.
For a different flavor profile, try substituting the cumin and curry for 1 teaspoon of thyme.
Instant Pot: Add the ingredients, except the greens and water/oil, to the bowl of your pressure cooker. Place the lid on the Instant Pot and set the release valve to the SEALED position. Press the MANUAL button and set the timer at 15 minutes. Once finished, set valve to quick release or let it release pressure on it’s own (takes about 20 minutes). Remove lid, stir in the greens. Season with salt & pepper taste.
Slow Cooker: Add the ingredients, except the greens and water/oil, to the bowl of your crock pot. Cover with lid. Set on HIGH for 4 – 5 hours or LOW for 8 – 10 hours. Add greens, let them wilt. Season with salt & pepper to taste.