Vegan Lentil Soup

It’s getting colder in Australia which means it’s soup time! I found a lentil soup recipe online and made a few changes to accommodate my less-than-fully-stocked kitchen. It turned out so well! I love when a vegan meal feels hearty, nutritious and flavourful. YUM!

Prep time:  2
Cook time:  60
Total time:  120
Serves: 6 servings
This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four big bowls of soup.
INGREDIENTS
  • ¼ cup extra virgin olive oil
  • 1 medium white onion (diced)
  • 1 big carrots, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon dried thyme
  • 1 28-ounce can of diced tomatoes
  • 1/2 cup green lentils, picked over and rinsed (preferably soaked for an hour or more)
  • 1/2 cup red lentils, picked over and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt, more to taste
  • Pinch red pepper flakes
  • Freshly ground black pepper
  • 1 cup chopped dinosaur kale
  • Juice of ½ lemon
INSTRUCTIONS
  1. Warm the olive oil in a large pot over medium heat. Add the onion and carrot for 5 minutes until onion is starting to go clear.
  2. Add the spices (garlic, cumin, curry powdery and thyme) and stir until it’s smelling great (3o seconds – 1 minute).
  3. Pour in the can of tomatoes and let cook, stirring often, for a few minutes
  4. Add the broth and water
  5. Add the lentils, a pinch of salt, red pepper flakes, and fresh ground pepper to taste
  6. Bring to a boil, then cover and reduce heat to simmer.
  7. Simmer for 30-45 minutes (or longer if you did not soak the green lentils first). Simmer until the lentils are tender.
  8. Stir in the chopped kale and cook for another 5 minutes or until the greens are soft but not limp
  9. Remove from heat and add the lemon juice and any additional salt/pepper to taste.
  10. Serve with a slide of hearty bread

I left the tomatoes in their juice instead of draining and did not think the soup was overpowered by tomotoes. I also took out the step of blending half the soup and instead substituted half the green lentils for red ones which readily fall apart and create more of a mush texture. This worked great and gave the soup a more complex texture without a kitchen appliance!

I normally de-stem my kale, but in this case, because it’s going in a soup that I will likely keep a few servings of and reheat later, I wanted to leave the stalks in to give the greens a bit more structure over repeated heatings. If you are going to eat yours in one go, you may consider de-stalking first.

What did you add?