Get the Recipe: Lentil Soup
This hearty Lentil Soup recipe is incredibly nourishing and packed with plant protein, vegetables, and warming spices. It is also super simple to make so you can have a healthy and gluten-free meal on the table in less than 30 minutes!
Ingredients
- 3 tbsp avocado oil
- 1 yellow onion, diced
- 2 medium carrots, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp salt
- 1 tsp smoked paprika
- ½ tsp turmeric powder
- ¼ tsp black pepper
- 14.5 oz canned diced tomatoes, don’t drain
- 1 cup lentils, dry
- 5 cups low-sodium vegetable broth
- 2 cups chopped kale or spinach
- 3 tbsp chopped fresh dill
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and chopped carrots and saute for 2-3 minutes, until the onion is translucent. Add the garlic and cook for another 30 seconds.
- Add the cumin, salt, paprika, turmeric, and black pepper and cook another 30 seconds, until the spices are fragrant. Then pour in the canned diced tomatoes (don’t drain), lentils, and vegetable broth and stir. Bring to a boil, then reduce the heat to a simmer and cook for 15-20 minutes until the lentils are cooked but not mushy.
- Transfer 2 cups of the soup to a blender and blend until smooth. Transfer the blended soup back to the large pot and stir.
- Add the greens and fresh dill to the soup and stir. Cook 1-2 minutes, until the greens are wilted. Serve!
Notes
- This is a pretty thick soup. If you like a thinner, brothier soup, you can puree just 1 cup instead of 2 cups on step 4.
- This soup is vegan, healthy, gluten-free, and super delicious!
- It freezes well and lasts in the fridge for up to 3 days.
- I used brown lentils but you can also use red or green if desired.
Serving: 1/4 of recipe (calculated using low sodium vegetable broth, Calories: 341kcal, Carbohydrates: 48.2g, Protein: 14.6g, Fat: 11.8g, Sodium: 222mg, Fiber: 9.7g, Sugar: 9.5g
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