Hearty Vegan Lentil Soup Food

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HEARTY VEGAN LENTIL SOUP



Hearty Vegan Lentil Soup image

This hearty vegan lentil soup is an easy dinner recipe, perfect for Meatless Monday or a healthy, inexpensive dinner recipe!

Provided by Liv

Categories     Main Course

Time 45m

Number Of Ingredients 12

1 Tbsp. cooking oil ((I use grapeseed or avocado oil))
1 medium yellow or white onion, chopped
3 medium carrots, peeled and chopped
3 stalks celery, chopped
1/2 lb yellow potatoes (approx. 2-3 small potatoes), diced into small cubes
1 1/2 cups green or brown lentils, rinsed
28 oz. diced tomatoes, undrained
1 quart (4 cups) vegetable broth
2 cups water (add 1 extra cup if you like thinner soup)
1 tsp. each salt, black pepper, garlic powder, ground cumin, & dried thyme
1 cup fresh spinach or kale, chopped
1 Tbsp. lemon juice (approx. 1/2 lemon)

Steps:

  • Place a medium or large pot on stove over medium heat. Add cooking oil and chopped onion. Cook for 5-6 minutes, until onion is tender.
  • Add chopped carrots, celery, potatoes, lentils, diced tomatoes, vegetable broth, water, salt, pepper, garlic powder, cumin, and thyme. Turn heat up to high and bring soup to a boil. Turn heat back down to medium-low and lightly simmer for 25-30 minutes, or until lentils and potatoes are both tender.
  • Run a potato masher through the soup (or use a fork) to lightly mash some of it to thicken. Chop fresh spinach or kale. Add spinach/kale and lemon juice to the soup and allow the greens to wilt. Enjoy!
  • Store leftover soup in the fridge for up to 5 days, or freeze in large containers or pint-size mason jars for individual servings up to 3 months.

Nutrition Facts : Calories 280 kcal, ServingSize 1 serving, Carbohydrate 49 g, Protein 16 g, Fat 2 g, Sugar 7 g

HEARTY VEGGIE LENTIL SOUP



Hearty Veggie Lentil Soup image

Chock-full of veggies, this delicious lentil soup is really simple to fix. In St. Ignatius, Montana, Joy Maynard often doubles the recipe and freezes half for later.

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 6 servings.

Number Of Ingredients 14

3 cups water
3 cups vegetable broth
3 medium carrots, sliced
1 medium onion, chopped
1 cup dried lentils, rinsed
2 celery ribs, sliced
1 small green pepper, chopped
1/4 cup uncooked brown rice
1 teaspoon dried basil
1 garlic clove, minced
1 bay leaf
3/4 cup tomato paste
1/2 cup frozen corn
1/2 cup frozen peas

Steps:

  • In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until lentils and rice are tender. , Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf.

Nutrition Facts : Calories 228 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 566mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 15g fiber), Protein 14g protein. Diabetic Exchanges

HEARTY VEGETABLE LENTIL SOUP



Hearty Vegetable Lentil Soup image

My mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cold autumn nights, so I paired the lentils with turkey bacon and a handful of spices. -Nicole Hopping, Pinole, California.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

6 bacon strips, chopped
1 pound red potatoes (about 3 medium), chopped
2 medium carrots, chopped
1 medium onion, chopped
6 garlic cloves, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1-1/2 cups dried lentils, rinsed
4 cups chicken stock

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer., Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.

Nutrition Facts : Calories 314 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 708mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 17g fiber), Protein 20g protein. Diabetic Exchanges

HEARTY VEGETARIAN LENTIL SOUP



Hearty Vegetarian Lentil Soup image

This comes from my favorite cookbook, Vegetarian cooking for everyone by Deborah Maddison. I LOVE this soup. It is earthy & so satisfying. I make it at least once a month and wanted to post for nutrition info! This soup gets better as it sits!

Provided by Kiwiwife

Categories     Lentil

Time 45m

Yield 12-14 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 cups finely diced onions
3 large garlic cloves
salt
pepper
3 tablespoons tomato paste
1/2 cup diced celery
1/2 cup diced carrot
2 bay leaves
1/2 cup chopped parsley (I use dried)
1 1/2 cups french green lentils or 1 1/2 cups brown lentils, washed
1 tablespoon Dijon mustard
1 tablespoon red wine or 1 tablespoon sherry wine vinegar

Steps:

  • In soup pot, sauté onion in oil until soft.
  • Work minced garlic into 1 teaspoon of salt to form a paste and add to onions.
  • Mix in tomato paste. Add celery, carrot bay leaves and parley. Cook 3 minutes.
  • Add lentils, 2 quarts of water and 1/2 tsp of salt and bring to a boil.
  • Lower heat and simmer 25-30 minutes till everything is tender.
  • Stir in mustard and vinegar. Garnish with celery leaves and parsley if desired.

Nutrition Facts : Calories 125.6, Fat 2.6, SaturatedFat 0.4, Sodium 57.1, Carbohydrate 18.9, Fiber 8.3, Sugar 2.5, Protein 6.9

HEARTY LENTIL SOUP WITH SPINACH - VEGETARIAN VERSION



Hearty Lentil Soup With Spinach - Vegetarian Version image

I usually make this with bacon, but I can't eat meat on my current restricted diet, so I've tossed that smoky slab and added some other stuff! I've also almost doubled the original amounts of original recipe - I can't make small batches of soup! I pack it up in plastic containers and take them to work. *Please note that preparation time may vary. I'm a slow chopper and I accounted for that in the given time below!

Provided by e.kopeczky

Categories     Lentil

Time 1h15m

Yield 3-4 Quarts, 8-12 serving(s)

Number Of Ingredients 14

1/4 cup olive oil (or thereabouts)
1 1/2 large onions, chopped fine
4 medium carrots, peeled and chopped medium
4 celery ribs, chopped medium
6 garlic cloves
2 (14 1/2 ounce) cans diced tomatoes
1 large bay leaf
2 teaspoons minced fresh thyme leaves
2 cups lentils
1/2 teaspoon salt
ground black pepper
8 cups vegetable broth
3 cups water
8 ounces spinach, baby whole or 8 ounces regular spinach, chopped

Steps:

  • Heat olive oil at medium-high heat.
  • Add onions, carrots and celery; cook, stirring occasionally, until vegetables begin to soften (4-8 minutes).
  • Add garlic and cook until fragrant (30 seconds).
  • Stir in tomatoes, bay leaf and thyme; cook until fragrant (30 seconds).
  • Stir in lentils, salt and pepper to taste.
  • Cover, reduce heat to medium-low and cook until vegetables are softened and lentils have darkened *7-10 minutes).
  • Uncover, add vegetable broth and water.
  • Bring to a boil, cover partially, and reduce heat to low.
  • Simmer until lentils are tender but not mushy (30-35 minutes).
  • Discard bay leaf.
  • Puree 3 cups soup in blender until smooth, then return puree to pot.
  • Stir in spinach until wilted.
  • Serve! (or place in plastic containers for work!).

Nutrition Facts : Calories 172.7, Fat 7.4, SaturatedFat 1, Sodium 215.3, Carbohydrate 21.9, Fiber 7.5, Sugar 6.7, Protein 7.1

MAKHLOUTA 2 - VEGETARIAN HEARTY LEBANESE LENTIL & BEAN SOUP



Makhlouta 2 - Vegetarian Hearty Lebanese Lentil & Bean Soup image

Makhlouta is a delicious filling soup which has been made traditionally in Lebanon for hundreds of years - usually it has 7 main pulse/grain ingredients. This is the pressure cooker method but you can do it the traditional way using a large pot & simmer the soup until the lentils, beans & chick peas are tender. Feel free to add some stock / bouillion cubes to this soup along with any additional spices you might like. I have added chicken to this on occasion too. This is the second version of Makhlouta, I have posted another version too. Time to make doesn't include overnight soaking of the pulses.

Provided by Um Safia

Categories     Lentil

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup dried white kidney beans
1/2 cup dried red kidney beans
1/2 cup dried garbanzo beans
1/4 cup black dried fava beans
1/4 cup dried black lentils (large variety)
1/4 cup coarse bulgur
1/4 cup short-grain rice
1/2 teaspoon cumin
1 teaspoon salt
4 tablespoons lemon juice

Steps:

  • Soak all the pulses in plenty of cold water overnight. Once soaked, rinse well & pick out any bad bots or grit etc.
  • Put lentils and beans (except fava beans) in a pressure cooker. Cover with water - at least 6 cups, and cook on a medium-high heat for 5 minutes, then reduce the heat to medium & cook for 30 minutes.
  • In a separate pressure cooker or pan with tight fitting lid, cook the fava beans using the same method. Once cooked, drain well & set aside.
  • In a large stockpot, heat oil, add onions and stir-fry until browned. Add the pulses, rice & bulgur to the stockpot. Season to taste & cook over low heat, stirring occasionally for 30 minutes or until rice is tender - you may need to add a little more water at this stage.
  • Finally, add the lemon juice & cook over a low heat for 3 more minutes.

Nutrition Facts : Calories 219.3, Fat 1.6, SaturatedFat 0.2, Sodium 397.1, Carbohydrate 40.6, Fiber 10.6, Sugar 2.9, Protein 12.3

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