Hearty Vegan Lentil Soup (Print Version)

A hearty, nourishing soup filled with protein-rich lentils, vibrant vegetables, and warming spices for a comforting meal.

# What You’ll Need:

→ Main Ingredients

01 - 1 tablespoon olive oil
02 - 1 onion, diced
03 - 3 cloves garlic, minced
04 - 3 carrots, diced
05 - 2 celery stalks, diced
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon ground turmeric
09 - 1/4 teaspoon black pepper
10 - 1 cup brown or green lentils, rinsed
11 - 1 can (400g) diced tomatoes
12 - 6 cups vegetable broth
13 - 2 cups baby spinach or kale
14 - Salt, to taste
15 - 2 tablespoons lemon juice

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until vegetables are softened.
02 - Stir in garlic, cumin, smoked paprika, turmeric, and black pepper. Cook for 1 minute until fragrant.
03 - Add lentils, diced tomatoes with juice, and vegetable broth. Stir to combine.
04 - Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until lentils are tender.
05 - Stir in baby spinach or kale and cook for an additional 2–3 minutes until wilted.
06 - Remove from heat and stir in lemon juice. Taste and adjust seasoning with salt as needed. Serve hot.

# Additional Tips::

01 -
  • Ready in just 45 minutes from start to finish
  • Completely vegan and gluten-free without sacrificing flavor
  • Uses simple pantry staples you likely already have on hand
  • Packed with 13g of protein and 10g of fiber per serving
  • Infinitely customizable to your taste preferences
02 -
  • One pot wonder that significantly reduces cleanup time
  • Excellent source of plantbased protein making it perfect for meatless meals
  • Rich in essential vitamins minerals and antioxidants from the vegetable medley
  • Extremely costeffective at under $2 per serving
03 -
  • Allow the soup to rest for about 10 minutes before serving this gives flavors time to settle and develop fullness
  • For deeper flavor toast the cumin seeds in the dry pot before adding oil then grind them freshly
  • The soup thickens considerably when cooled so adjust consistency with extra broth when reheating

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