Best Simple And Cheap Vegan Lentil Soup Recipes

1-POT EVERYDAY LENTIL SOUP

1-Pot Everyday Lentil Soup image

An easy, everyday recipe for lentil soup with potatoes, carrots, kale, and simple herbs and seasonings. The perfect plant-based main or side that requires just 10 ingredients, 1 pot, and about 30 minutes to make.

Provided by Minimalist Baker

Time 40m

Number Of Ingredients 15

Ingredients

2 Tbsp water ((or sub oil of choice // such as avocado or coconut))
2 cloves garlic (minced (or sub 2 Tbsp garlic-infused oil*))
2 small shallots ((optional // or 1/2 white onion as recipe is written // diced))
4 large carrots ((thinly sliced))
4 stalks celery ((thinly sliced))
1/4 tsp each sea salt and black pepper ((divided // plus more to taste))
3 cups yellow or red baby potatoes ((roughly chopped into bite-size pieces*))
4 cups vegetable broth ((plus more as needed))
2-3 sprigs fresh rosemary or thyme ((I used a bit of both))
1 cup uncooked green or brown lentils ((thoroughly rinsed and drained))
2 cups chopped sturdy greens ((such as kale or collard greens))
Fresh parsley
Brown Rice, White Rice, or Cauliflower Rice
Garlic & Herb Flatbread
Spelt Dinner Rolls

Steps:

Heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. Season with a bit of salt and pepper and stir.
Sauté for 4-5 minutes or until slightly tender and golden brown. Be careful not to burn the garlic (turn heat down if it's cooking too quickly.)
Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.
Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.
Add your greens, stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavor as needed, adding more salt and pepper for overall flavor, vegetable broth if it's become too thick, or herbs for earthy flavor.
Enjoy as is or serve with rice, cauliflower rice, or a side of flatbread or rolls (links above). I love garnishing mine with a little fresh parsley for a pop of color and freshness (optional).
Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop and add more vegetable broth to rehydrate as needed.

Nutrition Facts : ServingSize 1 servings, Calories 359 kcal, Carbohydrate 68.7 g, Protein 18.6 g, Fat 2.7 g, SaturatedFat 0.4 g, Sodium 764 mg, Fiber 13.6 g, Sugar 11 g, UnsaturatedFat 1.8 g

SIMPLE AND CHEAP VEGAN LENTIL SOUP

Simple and Cheap Vegan Lentil Soup image

When it comes to soup I dont like a lot of fuss. I am a big supporter of a simple soup. This is one of my favorite soups to make. Try it simple, try it with extra veggie goodness. It goes both ways!

Provided by emily.soulliere

Categories Potato

Time 40m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 9

Ingredients

5 garlic cloves, diced
1 onion, diced
2 -3 tablespoons olive oil
10 cups water
1 vegetable bouillon cube
2 cups red lentils
5 -6 new potatoes, chopped
2 carrots, sliced
salt and pepper

Steps:

Heat oil in soup pot over medium heat.
Saute onions and garlic until onions are transparent, be careful not to burn the garlic.
While onions and garlic are sauteed dissolve the vegetable bouillon cube in a cup of the water called for.
Add the dissolved bouillon, remaining water, lentils, potatoes, carrots, and salt and pepper to the sauteed onions and garlic.
Stir to combine everything and then cover. Allow to cook until potatoes are easily penetrated with a fork or knife.
Enjoy!

Nutrition Facts : Calories 233.7, Fat 3.7, SaturatedFat 0.6, Sodium 21.6, Carbohydrate 40.3, Fiber 6.5, Sugar 1.7, Protein 11.6