This Easy Vegan Thick Lentil Soup is loaded with delicious spices and very simple to put together. It tastes wonderful alone or as an appetizer dish and is vegan, gluten-free and loaded with whole food ingredients.
I am obsessed with half blended creamy soups but I knew I couldn’t blend ALL of these veggies down. I wanted the veggies to shine through, but I still wanted my blended-ness (Is this a word?). So, why not blend some of the soup? Fortunately, my little experiment worked out beautifully – you get a beautifully loaded lentil soup with all the veggies, but it isn’t thin at all. I love it. As for the veggies, I literally just used up what I had in my fridge.
I mean, I love chunky soups…do you? with slight creaminess like this soup?
Dig through your pantry.
I wanted to make a soup out of all the pantry ingredients I had stuck behind the shelves, so this lovely soup came to life!
I’ve never made lentil soup on the blog and I have been trying to incorporate it into way more posts. It’s loaded with protein and unlike most legumes, it kind of seamlessly blends into whatever you put it in. Check, and check. Let’s make lentil soup!
P.S you can call this a soup or a stew…or something between these two haha 😀
SHOP FOR EQUIPMENT FOR THIS RECIPE:
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Easy Vegan Thick Lentil Soup
- 3 tablespoons olive oil
- 1 large red onion diced
- 4 stalks celery diced
- 1 large carrot or two medium size carrots diced
- 5 cloves garlic minced
- 26 ounces/737g fresh tomatoes chopped - you can also use a 28oz can diced tomatoes and drain the liquid
- 1 cup 7.1 ounces/200g dried brown/green lentils picked over, rinsed and dried
- 1 tablespoon garam masala
- salt & pepper to taste I use 3/4 teaspoon sea salt and 1/4 teaspoon ground black pepper
- 6 cups vegetable broth
- 2-3 sprigs thyme to be removed at the end
- 1 cup kale roughly chopped
- Juice of two limes about 2 tablespoons squeezed over
- Toppings Optional: Oil drizzle red pepper flakes, parsley, and/or sprinkle of Za'Tar & Crusty bread
- In a large, deep pot over medium-high heat, add half the olive oil (1.5 tablespoons) to heat.
- Add the onions, celery, carrot, and minced garlic. Stir together and allow to sweat for about 5 minutes, to soften and release natural juices from the veggies.
- Add in the tomatoes, the lentils, garam masala and salt, and pepper. Stir together. Pour in the vegetable broth, and add the thyme and stir again.
- Bring to a boil, and then reduce the heat to a simmer for 30 minutes, until lentils are fully cooked.
- Remove the thyme.
- Scoop out two cups of soup (with liquid) and pour it into your blender. If you have a glass blender, ensure it cools down a bit first!
- Press the soup setting or blend until fully blended out. Pour back into the soup pot and mix the soup together one more time to combine everything.
- Add in kale/spinach and lime juice and stir to combine.
- Serve the soup and top with your favorite toppings and enjoy!