Lentil and vegetable soup
Cozy Up with a Bowl of Hearty Lentil and Vegetable Soup
As the weather cools down, there’s nothing quite as comforting as a warm bowl of soup. And this Lentil and Vegetable Soup isn’t just comforting – it’s packed with flavor, nutrients, and is surprisingly easy to make! This Mediterranean-inspired recipe is a fantastic way to get your daily dose of veggies and plant-based protein. It’s perfect for a weeknight dinner, meal prepping for lunches, or even enjoying on a chilly weekend.
We’ve designed this recipe to be flexible. Feel free to swap out vegetables based on what you have on hand or what’s in season. The base of lentils, tomatoes, and aromatic spices creates a deeply satisfying flavor profile that everyone will love. The cream adds a lovely richness, but can easily be substituted with coconut cream or milk for a vegan-friendly version.
What makes this Lentil and Vegetable Soup special?
- Flavorful & Aromatic: The combination of cumin, garlic powder, and bay leaf creates a warm and inviting aroma and taste.
- Nutrient-Packed: Lentils are a fantastic source of protein and fiber, while the vegetables provide essential vitamins and minerals.
- Easy to Make: This soup comes together in about an hour, making it perfect for busy weeknights.
- Versatile: Customize the vegetables to your liking and adjust the spices to your preference.
- Freezer-Friendly: Leftovers can be easily frozen for a quick and easy meal later.
Tips for the Best Lentil and Vegetable Soup:
- Don’t skip the sauteing step: Sautéing the onions, celery, and carrots helps to develop their flavors and create a more complex soup.
- Use good quality stock: The stock is the base of the soup, so using a flavorful stock will make a big difference.
- Simmer, don’t boil: Simmering the soup allows the flavors to meld together and the lentils to cook through without becoming mushy.
- Adjust the seasonings: Taste the soup throughout the cooking process and adjust the seasonings as needed.
Frequently Asked Questions:
Q: Can I use different lentils?
A: Yes, you can! Red lentils will cook faster and create a creamier soup. Brown or green lentils will take longer to cook but will hold their shape better.
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the cream with coconut cream or coconut milk.
Q: Can I add meat to this soup?
A: Yes, you can! Cooked chicken, sausage, or ham would be delicious additions.
Q: How long will this soup keep in the refrigerator?
A: This soup will keep in the refrigerator for up to 4 days.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully. Store it in an airtight container for up to 3 months.
Lentil and Vegetable Soup
Ingredients
- 2 tablespoons coconut oil
- 1 large yellow onion diced
- 1 cup celery diced
- 1 cup carrots peeled and diced
- 8 cups chicken stock or vegetable stock
- 2 14 oz cans diced tomatoes keep juice
- 3 oz tomato paste 1/2 can
- 2 cups cream or coconut cream/milk for vegan
- 1 3/4 cups green lentils
- 2-3 tablespoons agave nectar
- 1 tsp sea salt
- 2 tablespoons garlic powder
- 3 tablespoons ground cumin
- 1 tsp fresh ground black pepper
- 1 bay leaf
Instructions
- In a large pot, saute onions, celery, and carrots with all of the dry spices until tender, about 10-15 minutes.
- Add the remaining ingredients except for the cream, still well, and bring to a boil over medium heat. Once it starts to bubble turn down to medium and simmer for about 45 minutes mixing every so often, and simmer until the vegetables and lentils are cooked.
- Remove from heat, stir in cream, then taste for seasonings.
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