Vegan Lentil Soup Recipe

You’ll be pleasantly surprised by the rich and satisfying taste that comes from using vegetables, legumes, and herbs. This vegan lentil soup, crafted with wholesome brown lentils, embodies the essence of clean eating and offers a truly delicious experience.

Prep Time: 20 mins

Cook Time: 43 mins

Total Time: 1 hr 3 mins

Servings: 8

Yield: 8 servings

Ingredients

• 1 ¾ cups brown lentils
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 bunch fresh parsley, chopped
• 1 stalk celery, chopped
• ½ carrot, chopped
• 1 teaspoon salt, or more to taste
• 2 bay leaves
• 8 cups water
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar, or more to taste
• freshly ground black pepper to taste

Directions

Step – 01

• Place lentils in a bowl, cover with cold water, and pick out the broken ones that swim to the top. Drain.

Step – 02

• Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato paste, parsley, carrot, celery, 1 teaspoon salt, and bay leaves. Cook and stir for 3 minutes.

Step – 03

• Pour lentils and 8 cups water into the pot. Bring to a boil, reduce heat, and cook partially covered until lentils are soft, 30 to 35 minutes. Stir in mustard and red wine vinegar. Puree soup with an immersion blender until mostly smooth but some chunks remain. Season with salt and pepper.

Tips

You can also use dried green lentils for this soup.

Nutrition Facts (per serving)

Calories	204
Fat	4g
Carbs	31g
Protein	12g