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Vegan variation of Lentil Soup
A warm, hearty bowl of goodness! This vegan lentil soup is packed with vegetables, protein-rich lentils, and savory herbs. It's a simple, one-pot meal that's both nourishing and incredibly satisfying, perfect for a chilly evening.
Sauté Aromatics
Combine Ingredients
Simmer the Soup
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A warm, hearty bowl of goodness! This vegan lentil soup is packed with vegetables, protein-rich lentils, and savory herbs. It's a simple, one-pot meal that's both nourishing and incredibly satisfying, perfect for a chilly evening.
This american recipe takes 60 minutes to prepare and yields 4 servings. At 398.81 calories per serving with 21.15g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Finish and Serve
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the garlic for a gentle, warming heat.
Incorporate 1/2 teaspoon of smoked paprika with the dried thyme to add a deep, smoky flavor.
For a richer, creamier texture, stir in 1/2 cup of full-fat coconut milk at the end, after wilting the spinach.
Garnish each bowl with a tablespoon of freshly chopped parsley or cilantro for a fresh, vibrant finish.
Lentils are a protein powerhouse, essential for muscle repair, immune function, and keeping you feeling full and satisfied.
With over 14 grams of fiber per serving, this soup supports digestive health, helps regulate blood sugar levels, and promotes a healthy gut microbiome.
This soup provides a significant amount of iron, which is crucial for energy production, and folate, which is vital for cell growth and metabolism.
Being low in saturated fat and cholesterol-free, this lentil soup is a heart-healthy choice that can help manage blood pressure and cholesterol levels.
Each 1.5-cup serving of this soup contains approximately 390 calories, making it a substantial and satisfying meal.
Yes, it is incredibly healthy. It's packed with plant-based protein, high in dietary fiber, low in fat, and loaded with essential vitamins and minerals from the lentils and vegetables.
Absolutely. Green lentils are a great substitute as they hold their shape well. Red or yellow lentils can also be used, but they will break down more and result in a thicker, creamier soup. You may need to reduce the cooking time slightly for red lentils.
Yes. Use the 'Sauté' function for Step 1. Then, add the remaining ingredients (except spinach and lemon juice), secure the lid, and cook on high pressure for 10 minutes. Allow a 10-minute natural release before quick releasing the rest of the pressure. Stir in the spinach and lemon juice before serving.
Store the cooled soup in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months. The soup may thicken upon standing; simply add a splash of water or broth when reheating.
