Spiced Vegan Lentil Soup

Spiced Vegan Lentil Soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan soup. One serving contains 419 calories, 17g of protein, and 15g of fat. This recipe serves 4 and costs $2.21 per serving. This recipe from Cookie and Kate has 409 fans. If you have dried thyme, salt, ground cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 55 minutes. Winter will be even more special with this recipe. Overall, this recipe earns an amazing spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Spiced Vegan Lentil Soup, {30 Minute} Creamy Vegan Spiced Red Lentil Soup, and Dal (Spiced Lentil Soup).

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and pure the soup until smooth. Pour the pured soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately.

 

Step by step:

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

2. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds.

3. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.

4. Pour in the lentils, broth and the water.

5. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.

6. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and pure the soup until smooth.

7. Pour the pured soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.

8. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing.

9. Serve immediately.

Nutrition Information:

covered percent of daily need