VEGAN LENTIL SOUP RECIPE (8 MAIN INGREDIENTS!)
This Vegan Lentil Soup recipe is so incredibly easy to make using very basic pantry staple ingredients! It is a 1 pot meal and 8 easy to find ingredients. This lentil soup recipe is packed with plant-based protein, low-fat, oil-free and is simple to make, not to mention loaded with delicious flavor!
Provided by Brandi Doming
Number Of Ingredients 14
Steps:
- Make sure to sort through and remove any debris from the lentils. Also, SOAKING THEM first makes these cook in just about 15 minutes!
- I chose to soak my lentils in a bowl filled with water for 2-4 hours because of better digestion. I have less bloating and tummy aches when I soak my lentils first, but this can totally be skipped if you don't want to soak them.
- Rinse the lentils thoroughly even if you soaked them or not.
- To a large pot, add about a 1/2 cup of water over medium heat. Once hot, add the onion and carrots and cook for 5-8 minutes, stirring occasionally, until the onions are translucent and the carrots are almost fully tender.
- Add the Italian seasoning, garlic powder, salt and pepper and stir for about 30 seconds to toast them and absorb any residual liquid left.
- Add the vegetable broth, the 1 cup of water and the lentils.
- Bring to a rolling boil, then reduce the heat to low, cover partially with a lid just letting a bit of steam escape and simmer for about 15 minutes or until the lentils are tender. PLEASE NOTE that since I soak mine for 2-4 hours first, they are beautifully tender by the 15 minute mark, but if you do not soak yours first, they make take twice as long to cook.
- Add the tomato paste and balsamic vinegar and stir through to heat another minute or so.
- Add the spinach if using and stir through just until wilted. Remove from the heat. Taste and add any salt and pepper if needed. This can vary due to the broth used. Top with red pepper flakes for a kick of heat (if desired) and fresh green onions.
Nutrition Facts : ServingSize 2 cups, Calories 257 kcal, Fat 0.9 g, Carbohydrate 47.8 g, Sodium 718 mg, Fiber 19.4 g, Sugar 10.2 g, Protein 16.3 g
LENTIL AND BROWN RICE SOUP
Healthful and hearty. A good soup to make a lot of and have as a stand-by in the freezer for a quick, nutritious meal.
Provided by evelynathens
Categories Brown Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
- Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
- Stir in parsley and vinegar and season to taste.
- Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch, to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering in. Just defrost in microwave, reheat well and serve
Nutrition Facts : Calories 257.7, Fat 2.7, SaturatedFat 0.6, Sodium 663.4, Carbohydrate 46.2, Fiber 8.3, Sugar 8.2, Protein 13.2
LENTIL RICE SOUP
This protein and veggie packed soup is hearty and flavorful and sure to warm your belly and your soul. It's made with simple ingredients, most of which you probably already have in your pantry and fridge. A family favorite!
Provided by Jenn Sebestyen
Time 1h
Number Of Ingredients 15
Steps:
- Heat the oil in a soup pot over medium heat on the stove. Sauté the diced onion for 5 to 6 minutes until soft and translucent.
- Add the garlic, dried thyme and black pepper and sauté 1 minutes. Add the celery and carrots and cook another 5 minutes so they start to soften.
- Add the lentils, rice, tomatoes, coconut aminos and broth. Stir well. Bring to a boil, stir again, cover, reduce heat and simmer 30 to 40 minutes until the lentils and rice are tender, but not mushy.
- Add the salt, fresh lemon juice, and chopped parsley. Taste and adjust seasoning as necessary.
Nutrition Facts : Calories 336 kcal, Carbohydrate 56 g, Protein 13 g, Fat 6 g, Sodium 713 mg, Fiber 16 g, Sugar 11 g, ServingSize 1.5 cups
VEGAN LENTIL CURRY
This hearty vegan lentil curry is the perfect weeknight meal. It's creamy, filling, easy to make and loaded with flavor.
Provided by Alison Andrews
Categories Main Course
Time 55m
Number Of Ingredients 18
Steps:
- Add the olive oil to a pot with the onion, crushed garlic, curry powder, cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.
- Add in the dried lentils and toss them with the onions and spices.
- Add the chopped tomato, vegetable stock and coconut cream. Bring to a simmer and then reduce the heat, cover the pot and simmer, stirring occasionally, until the lentils are soft and cooked - around 35-40 minutes.
- When the lentils are cooked add in the fresh basil and stir in until just wilted. Add the coconut sugar and stir in. Add sea salt and black pepper to taste.
- Serve with rice, fresh basil and some slices of fresh lime.
Nutrition Facts : ServingSize 1 Serve, Calories 412 kcal, Sugar 8.3 g, Sodium 625 mg, Fat 19.9 g, SaturatedFat 12.4 g, Carbohydrate 45 g, Fiber 18.5 g, Protein 15.9 g
ARABIC LENTIL SOUP
Naturally gluten free and vegan, comes together easily in one big pot and is made with simple ingredients that pack in a flavourful punch! Enjoy as is - thick and slightly chunky or blend up into your desired consistency as you see fit. You can't go wrong either way!
Provided by A Saucy Kitchen, Sarah Nevins
Categories Soups & Stews
Time 50m
Number Of Ingredients 12
Steps:
- Warm the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the chopped onion and carrots. Sauté for 5-7 minute.
- Stir in the garlic, turmeric, ginger and cumin. Cook, stirring often to keep the garlic from burning, another 2 minutes.
- Add the lentils, rice and stock. Mix well to combine. Cook about 30-35 minutes until the lentils are soft.
- Stir in parsley and lemon juice. Turn off the heat and move the pot off of the heat source.
- Use an immersion blender to process until you reach your desired consistency. Tip: You can also transfer the soup to a traditional blender if needed. Just make sure to only blend the soup and in batches making sure not to overfill the blender open the lid of the blender carefully and away from your face as it will likely be steamy.
- Alternatively, you can enjoy this as a chunky soup without blending if you prefer.
- Taste and season as you see fit (more salt, lemon juice, etc). Don't be afraid to add more lemon juice as it really makes this soup pop! Serve and enjoy.
VEGAN LENTIL & RICE SOUP
When I was a young bride, I had a very thick, hard cover Vegetarian Cook Book that I got from one of those old book clubs. The one's where you buy four VERY over-priced books and get like 12 for free. It was one they sent me and I forgot to send back. Anyway, I ended up loving the book! It had an amazing lentil and brown rice...
Provided by Amy H.
Categories Bean Soups
Time 50m
Number Of Ingredients 13
Steps:
- 1. Sort and rinse lentils. Set aside.
- 2. Heat olive oil in the bottom of a dutch oven over medium-high heat. Add onions and cook until for several minutes until starting to brown. In the last minute of cooking, add garlic, carrots and celery, onion powder and turmeric. Continue to cook for 1 minute until fragrant.
- 3. Add lentils and 8 cups of vegetable stock. Bring to a boil. Lower heat and simmer covered for about 40 minutes.
- 4. Stir in rice, greens and fresh, chopped parsley. Continue to stir until incorporated and greens are wilted.
- 5. Remove from heat, ladle into bowls and serve!
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HEALTHY VEGAN LENTIL SOUP WITH CAULIFLOWER (KID-FRIENDLY)
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4.7/5 (14)Total Time 45 minsCategory Soups And StewsCalories 340 per serving
- Add onions, celery, carrots and garlic. Cook 3-4 min, stirring occasionally, until the vegetables look soft. Add more broth to prevent sticking if needed.
- Add cumin, turmeric, paprika and assafetida (if using - omit for gluten-free) to the vegetables. Stir to distribute the spices, cook for 1 minute.
- Add rinsed lentils, diced tomatoes, and the rest of the vegetable broth. Bring to a boil, cover, and simmer over medium-low heat for 20 min, or until the lentils become soft. Stir in salt and pepper.
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Reviews 6Estimated Reading Time 4 mins
INSTANT POT VEGAN LENTIL SOUP - HEALTHIER STEPS
From healthiersteps.com
Ratings 9Category SoupCuisine AmericanTotal Time 30 mins
- Plug Instant Pot in power, press Saute mode, and heat oil or liquid if oil-free. Saute onion, garlic, green onion, celery, ginger and cook for about 3 minutes stirring constantly.
- Add thyme, allspice, carrots, potatoes, cayenne pepper, salt, lentil, water, vegetable bouillon and coconut milk. Stir.
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From vibrantplate.com
4.5/5 (2)Total Time 55 minsCategory Soups & StewsCalories 276 per serving
- Heat a spoon of oil in a large pot and add in the diced vegetables, until they turn softer and golden in color.
- Add 4 cloves of minced garlic, give it a stir, then place the vegetables to the side of the pot, and add in 1 tbsp curry powder and 1/2 tsp cumin. Gently fry the spices until they darken in color, then mix them back with the vegetables.
- To the pot now add 2 large diced tomatoes (or use 1 can of tomatoes). Mix to combine and let simmer on medium for about 5 minutes, until the tomatoes soften.
HEARTY BROWN RICE LENTIL SOUP - BITES OF WELLNESS
From bitesofwellness.com
5/5 (2)Total Time 45 minsCategory SoupCalories 448 per serving
- Roughly chop veggies and put them in the food processor. Pulse the veggie until they are finely chopped but not pulverized.
- Place a large soup pot over medium heat. Spray with coconut oil or add about 1/2 tsp coconut oil to the bottom of the pot. Add veggies to the the pot and cook 2-3 minutes.
VEGAN CHICKEN & RICE SOUP - CONNOISSEURUS VEG
From connoisseurusveg.com
5/5 (1)Total Time 1 hr 25 minsCategory SoupCalories 215 per serving
- When the oil is hot, add the onion, carrots and celery. Cook the veggies for about 5 minutes, stirring frequently, until they begin to soften.
- Add the seitan to the pot and cook it with the veggies for about 5 minutes, until it begins to brown.
- Add the garlic to the pot and cook everything for about a minute, until the garlic becomes very fragrant.
VEGAN MEXICAN RICE AND LENTILS - BITES OF WELLNESS
From bitesofwellness.com
Ratings 3Calories 283 per servingCategory Dinner
- In a large pot, add the lentils and rice to the pot. Cover with water and let sit 2-3 minutes to soak. Drain the water and then cover in 3 cups of water or 1 1/2 cups of water and 1 1/2 cups vegetable broth.
- Cook over medium high heat until the pot reaches a slight boil. Turn down to low and cover. Cook 20 minutes or until the lentils are tender and the water has been absorbed.
- Once the water has been absorbed, turn off the heat. Add the salsa, cumin, chili powder, salt, cayenne and spinach. Stir to combine
- Serve hot or cold. Add your favorite toppings like roasted red pepper, avocado, guacamole, greek yogurt (dairy free or regular).
FROM GINATAANG GULAY TO BROWN LENTIL, BEAN, AND RICE SOUP ...
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Author Julia SloanPublished 2021-12-26
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From mydarlingvegan.com
5/5 (2)Total Time 50 minsCategory Main Course, Main DishCalories 263 per serving
- Combine rice and lentils in a medium pot with 2 1/4 cups of water. Bring the water to a boil then reduce heat to a simmer and simmer until the water has evaporated and the rice and lentils are cooked all the way through.
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From thekoreanvegan.com
Servings 6Estimated Reading Time 2 mins
- In a large soup pot (I used a Dutch oven), add lentils, rice, miso paste, veggie base, and 2 cups stock.
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VEGAN RED LENTIL CURRY SOUP - THE VEGAN 8
From thevegan8.com
5/5 (26)Total Time 25 minsCategory SoupCalories 340 per serving
- Add a couple of tablespoons of broth to a medium pot over medium heat. Once hot, add the onion and cook for 5-8 minutes, stirring often, until well browned and tender. Add the garlic powder, paprika, salt and pepper and stir for about 30 seconds to toast them. Add the lentils and broth and raise the heat to high and bring to a boil. Once boiling, reduce to the lowest heat and cover with a lid, tilted slightly to allow a small amount of steam to escape.
- Simmer for about 5 minutes (set the timer) until the tenders are nearly fully tender. Add the red curry paste and stir through. Cook about 3-5 more minutes or as needed for the lentils to be tender, but still hold their shape. You don't want them mushy. Keep in mind that red lentils are MUCH softer than traditional green lentils that have more of a defined bite, so if you prefer them to have more of a bite, just cook them less time.
- Add the spinach and lime juice (start with 1 tbsp lime juice) and stir for a couple of minutes until all the spinach is wilted. Remove from the heat and taste. Add the remaining lime juice if desired and for an added kick, red pepper flakes. The curry paste does give a nice mild kick, but I liked the additional kick of red pepper flakes. I would not add them if serving to kids, so they are optional.
- For a lovely garnish and crunch, add toasted almonds on top. The flavor is amazing against the soup. To toast, simply add as many almonds as desired to a toaster oven and toast just a few minutes until starting to brown. Watch closely so they don't burn. OR, alternatively, add them to a small pan over medium heat on the stove and cook a couple of minutes, stirring often, just until browned.
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From thekitchencommunity.org
Ratings 129Published 2021-12-24
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LENTIL WILD RICE SOUP WITH TOMATOES & SPINACH | LAST ...
From lastingredient.com
Servings 4Total Time 456582 hrs 26 mins
- Heat the olive oil in a large saucepan over medium high heat. Then sauté the onions, celery, carrots and mushrooms until they start to soften, about 4-5 minutes. Add the garlic, cumin, thyme, red pepper flakes, salt and pepper and cook for another minute until fragrant. Stir in the tomatoes, vegetable broth, water and wild rice.
- Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. Add the lentils and continue simmering for 20-25 minutes until the rice is cooked and the lentils are tender.
HEARTY LENTIL RICE SOUP MIX - VEGAN YACK ATTACK
From veganyackattack.com
Cuisine AmericanTotal Time 45 minsServings 4Calories 235 per serving
- Once you are ready to cook the soup, if cooking on the stove, place jar contents in a large soup pot, along with the water. Cover with lid, and bring to a boil over medium-high heat. Adjust the heat to medium, and bring to a simmer. Cook for 40 to 45 minutes, stirring occasionally, or until the lentils and rice are cooked through.
- If preparing in a multi-cooker, add soup mix plus 5 cups (1183 ml) water to the inner pot, seal with lid and close vent. Cook at high-pressure for 20 minutes, then turn off heat and let sit for 5 minutes before releasing remaining pressure.
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Ratings 1Calories 663 per servingCategory Salads
- Roast the cashews on a low heat for about three minutes in a pan to maximize aroma. Then throw them into the salad bowl.
- Meanwhile chop the chilli/jalapeño and dried tomatoes. Add them to the pan and fry for another 1-2 minutes.
EASY VEGAN LENTIL SOUP - THE BEST VEGAN FOOD | GOOD OLD VEGAN
From goodoldvegan.com
4.3/5 (3)Category Dinner, Lunch, SoupCuisine Mediterranean-InspiredTotal Time 45 mins
- Add in the Veggie Bouillon, Potato, Garlic, Thyme, Salt, Pepper and Lentils. Continue cooking for a few minutes, making sure to mix well
- Add in the water, cover the pot and let simmer on med - low heat for 30 minutes or until the Lentils are completely tender
VEGAN LEMON RICE SOUP - SKINNY SPATULA
From skinnyspatula.com
Reviews 3Calories 452 per servingCategory Soups
- Add the contents of one tin of cannellini beans to a blender, liquid included, and blend for a minute until smooth. Set it aside.
- Heat the olive oil in a large pot over medium meat and saute the onion for 3-4 minutes until it softens.
- Add the garlic, carrot and celery, and continue to cook for 5-7 minutes. Stir in the thyme, rosemary, and chilli flakes and cook for another minute.
- Next, stir in the pureed cannellini beans and the other tin of drained cannellini beans. Add the rice, salt, vegetable stock and bay leaves and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes until the rice is almost cooked.
DAMN GOOD VEGAN LENTIL SOUP {STOVETOP, INSTANT POT, SLOW ...
From playswellwithbutter.com
5/5 (20)Total Time 1 hrCategory SoupCalories 227 per serving
- Add the olive oil to a large, heavy-bottomed pot or Dutch oven (at least 5-qt capacity) over medium heat. Once hot, add in the carrot, celery, & onion. Season with 1 teaspoon kosher salt. Stir to combine. Cook, stirring occasionally, until the veggies have softened slightly, 5-6 minutes.
- Add the garlic, cumin, paprika, turmeric, ground black pepper, & cayenne pepper. Stir to combine. Cook until fragrant, 1-2 minutes.
- Add the bay leaves, lentils, butternut squash, fire-roasted tomatoes, seasoning with 1 teaspoon kosher salt. Stir to combine. Add the vegetable broth/stock. Give one last stir, increasing heat to medium-high. Bring the soup to a boil.
- Reduce heat to low to maintain a gentle & steady simmer. Partially cover the pot (place the lid on the put such that it’s just partially covered, allowing some steam to escape as the soup cooks) & simmer for 25-30 minutes, until the lentils are tender but maintain their shape.
LENTIL BROWN RICE SOUP - VEGAN RICHA
From veganricha.com
Ratings 11Calories 205 per servingCategory Soup
- Wash and Soak the lentil and rice if you haven't yet. (Soak for atleast 15 minutes before using).
- Heat oil in a saucepan or a pressure cooker over medium heat. When hot, add cumin seeds, mustard seeds and cook until fragrant or they change color.
- Add bay leaf, onion, garlic ginger, chile and cook until translucent. about 5 mins. Add the spices and mix in. Roast for half a minute
- Add the tomatoes and splash of water and cook until the tomatoes are saucy. mash the larger pieces. Add lemon juice, ketchup, veggies, salt and mix in.
LENTIL TOMATO SOUP: VEGAN - BELGIAN FOODIE
From belgianfoodie.com
5/5 (3)Total Time 50 minsCategory SoupCalories 209 per serving
- Put the olive oil in your pot over a medium flame. Add the onions and sauté them for a couple minutes before adding the carrots and celery. Continue to sauté the vegetables another couple minutes before adding the garlic.
- Add the lentils and stir until they are covered in the oil. Stir while leaving the pot on the flame 1-2 minutes. Then add tomatoes, the bay leaves, bouillon cubes and the water. Cover the pot and bring to a boil, at which time reduce the heat to low flame and let it simmer for more or less 30 minutes (until the lentils are cooked yet still a little firm).
- I recommend cooking the rice separately according to the instructions for your rice (generally 2 times the volume of water for 1 volume of uncooked brown rice). You can cook the rice in the soup by adding it at the same time as the lentils but the rice will remain more firm if you prepare it separately.
LENTIL STUFFED PEPPER SOUP (EASY + VEGAN) - THE GARDEN GRAZER
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4.8/5 (13)Total Time 50 minsCategory Main Dish, SoupCalories 233 per serving
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Category SoupsCalories 210 per servingTotal Time 55 mins
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