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Vegan Lentil Soup Recipe

Vegan Lentil Soup Recipe

It’s officially soup season! Grab a warm blanket, and snuggle up to this bowl of comforting lentil soup on any fall or winter night. This is one of those hearty meals that’ll leave you craving more! So, we’d like to encourage you to make a big batch, and save some for tomorrow. It’s even better the second day.

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Lentil Soup

Course: Soup
Cuisine: Mediterranean
Servings: 5 people
Calories: 297.91kcal

Equipment

  • Stovetop
  • Large pot

Ingredients

  • 5 cups water filtered
  • 2 cups brown lentils dry
  • 1 medium onion diced (large pieces)
  • 4 cloves garlic thinly sliced
  • 2 medium plum tomatoes diced (large pieces)
  • 1 tsp oregano dried
  • 2 tsp basil dried
  • 2 whole bay leaves dried
  • 1 tsp sea salt
  • 1 tsp olive oil extra virgin
  • 1 tbsp red wine vinegar optional

Instructions

  • Bring water to a boil in a large pot.
  • Add lentils, and cook for about 20 minutes.
  • Add vegetables and bay leaves, and cook for another 15 minutes, stirring occasionally.
  • Add salt, olive oil, and spices, and cook for another 5 minutes, or until all ingredients are completely soft.
  • Serve each bowl with a bit of red wine vinegar.

Notes

-Freezes well, so make extra!

Nutrition

Serving: 1cup | Calories: 297.91kcal | Carbohydrates: 50.54g | Protein: 20.5g | Fat: 1.75g | Saturated Fat: 0.26g | Sodium: 485.18mg | Potassium: 833.96mg | Fiber: 24.42g | Sugar: 3.18g | Vitamin A: 261.28IU | Vitamin C: 9.34mg | Calcium: 72.12mg | Iron: 6.26mg

Patricia Maroday

Hi I'm Patricia. Vegan lifestyle Coach. Blogger. Soccer mom to a son who thinks I am a vegan scientist. I just want to encourage people to try out the vegan lifestyle their way and making a global impact together. Join my movement!

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Hi I’m Patricia. Vegan. Blogger. Marketer. Wife. Lazy cook. Soccer mom to a son who thinks I am a vegan scientist. I just want to encourage people to try out the vegan lifestyle their way and making a global impact together. Join my movement!

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