Fast Easy Vegan Lentil Soup
There’s nothing like soup when it’s cold outside. I particularly love soups that are a complete meal in one satisfying bowl. If you’re trying to eat a higher plant based diet, which you should, this lentil soup delivers in a big way. The lentils provide protein, the kale is an amazing green, and it has healthy fat. It’s not only delicious and easy to prepare, but it is satisfying to even the largest appetites. When eating healthy, this is what you want – something that’s so good and filling that you won’t want anything “bad” to eat. The flavors make it seem like it took hours to prepare when it’s fully ready to eat in about 45 minutes. Enjoy this fast and easy vegan lentil soup.
Ingredients
- ¼ cup organic tea seed oil avocado or coconut oil
- 1 medium organic yellow chopped
- 2 organic carrots peeled and chopped
- 4 organic garlic cloves pressed or minced
- ½ tsp. organic dried thyme
- 1 28- ounce can of organic diced tomatoes or equivalent amount of fresh diced tomatoes
- 1 cup brown or green lentils picked over and rinsed
- 5 cups organic vegetable broth
- 1 tsp. salt more to taste
- A pinch red pepper flakes
- Freshly ground black pepper to taste
- 2 cups chopped organic kale ribs removed
- Optional: Juice of ½ to 1 medium organic lemon, to taste
Instructions
- Warm the oil in a large Dutch oven or deep pot over medium heat.
- Once the oil is warm, add the chopped onion and carrot and cook, stirring often, until the onion has turned translucent, about 4 to 5 minutes.
- Add the garlic and thyme. Stir well for only a minute until fragrant.
- Pour in the diced tomatoes and cook for a few more minutes, stirring often so that all the flavors blend.
- Pour in the lentils and broth.
- Add 1 teaspoon salt and a pinch of red pepper flakes and season with freshly ground black pepper.
- Raise heat and bring the mixture to a gentle boil, then partially cover the pot and reduce heat to maintain a simmer.
- Cook for about 30 minutes total, or until the lentils are just tender. Don’t overcook the lentils or they’ll fall apart.
- Stir occasionally and after about 25 minutes of cooking add the chopped kale.
- If you’re adding lemon juice, do so once the soup is fully cooked.
- Taste and season with more salt, pepper and/or lemon juice.
Notes
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DC, CCN
IFM Certified Practitioner
Founder of Root Cause Medical Clinic
Author of the books:
“The Gluten Effect”
"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Notes
Soup has been adapted from a lentil soup by Cookie and Kate.
Tried this recipe?Let us know how it was!
