Easy Vegan Thick Lentil Soup
This Easy Lentil Soup is loaded with delicious spices and very simple to put together. It tastes wonderful alone or as a side dish and is vegan, gluten free and loaded with whole food ingredients.
Ingredients
- 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
Instructions
- 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!
Notes
Store the cooled leftovers in the fridge for up to 3 days!
Nutrition
Calories: 234kcal
Tried this recipe?Let us know how it was!