One Pot Vegan Lentil Soup
This healthy and comforting vegan soup is easy to make and full of protein and flavor from veggies and fresh herbs.
Equipment
- 1 soup pot
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 cup green or brown lentils rinsed
- 1 onion diced
- 2 garlic cloves minced
- 2 bay leaves
- 2 cups carrots peeled and sliced into ½ thick coins
- 3 cups baby yellow potatoes quartered
- 2 cups spinach or kale leaves
- fresh thyme
- Kosher salt
- freshly ground pepper
- 5 cups water
Instructions
- Heat oil in a medium size soup pot and sauté onion with a pinch of salt until translucent and about 5 minutes. Then add the garlic and sauté until fragrant.
- Add the lentils, half the water and bay leaves cover and bring to a boil.
- Simmer lentils for about 20 minutes until they begin to soften.
- Add the carrots, potatoes, remaining water (or just enough water to cover the vegetables) and a generous pinch of salt and simmer covered another 20 minutes until vegetables are cooked through.
- Turn off the heat and add in the spinach leaves, stirring until they wilt (this will take a minute or two). If using kale, these leaves are tougher and will need to be put in the soup the last 5 minutes of cooking.
- Season to taste with additional salt and some freshly ground pepper. Add in some fresh thyme if desired.
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Nutrition
Serving: 1bowlCalories: 241kcalCarbohydrates: 39gProtein: 11gFat: 5gSaturated Fat: 1gSodium: 248mgPotassium: 845mgFiber: 13gSugar: 4gVitamin A: 8082IUVitamin C: 23mgCalcium: 63mgIron: 3mg
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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