Description
A hearty and healthy vegan lentil vegetable soup made with simple ingredients for a cozy meal anytime.
Ingredients
1 yellow onion
2 stalks celery
1 large carrot
5 oz. mushrooms
8 oz. white potato
4 cloves garlic
15 oz. can diced tomatoes (or fire-roasted)
6 cups vegetable broth
1 cup green/brown lentils
1 1/2 tsp Italian seasoning
1–2 cups fresh baby spinach (optional)
Instructions
1. Dice onion, carrot, and celery. Dice mushrooms and potato. Set aside.
2. In a stockpot over medium-high heat, sauté onion, carrot, and celery for about 7–8 minutes using 3 Tbsp. water or broth.
3. Mince garlic and add with mushrooms, potato, and Italian seasoning. Sauté 2–3 minutes.
4. Add diced tomatoes, broth, and rinsed lentils. Bring to a boil, then reduce heat.
5. Simmer 25–30 minutes or until lentils are tender.
6. Chop spinach and stir in during the last 2 minutes. Season to taste.
Notes
For a thicker texture, mash some lentils before serving. Store leftovers for up to 5 days or freeze for 3 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 560mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Lentil Vegetable Soup, garden vegetable soup, simple soup recipe