Description
A hearty lentil vegetable soup made with simple vegetables, lentils, and herbs for an easy vegan meal.
Ingredients
Scale
- 1 yellow onion
- 2 stalks celery
- 1 large carrot
- 5 oz mushrooms
- 8 oz white potato
- 4 cloves garlic
- 15 oz diced tomatoes
- 6 cups vegetable broth
- 1 cup green or brown lentils
- 1 1/2 tsp Italian seasoning
- 1–2 cups baby spinach
- Salt and black pepper
Instructions
- Dice onion, carrot, celery, mushrooms, and potato. Mince garlic.
- Sauté onion, carrot, and celery in a stockpot for 7–8 minutes.
- Add garlic, mushrooms, potato, and Italian seasoning. Cook 2–3 minutes.
- Add tomatoes, broth, and lentils. Bring to a light boil.
- Reduce heat, cover, and simmer 25–30 minutes until lentils are tender.
- Stir in spinach during last minutes. Season to taste.
Notes
- For a thinner soup, reduce lentils to 3/4 cup.
- Swap vegetables based on season.
- Garnish with fresh herbs if desired.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 13 g
- Protein: 11 g
- Cholesterol: 0 mg