Hearty Green Lentil Soup
A comforting and healthy vegan green lentil soup that's packed with plant-based protein and flavor. Perfect for a wholesome meal.
- Prep5 min
- Cook30 min
- Total35 min
- DifficultyEasy
- Servings6
This vibrant green lentil soup is a testament to how simple ingredients can create incredibly satisfying and nutritious meals. It's naturally vegan and comes together quickly, making it ideal for busy weeknights or a healthy lunch.
Loaded with vegetables and earthy lentils, this soup is not only delicious but also incredibly good for you. The optional potato adds a lovely thickness, while a touch of lemon juice at the end brightens all the flavors.
Ingredients
Servings
Converted amounts are rounded.
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until the onion becomes soft and translucent.
- Stir in the minced garlic and ground spices (ginger, cumin, coriander), and cook for another minute, stirring constantly.
- Add the green lentils, vegetable broth, tomato paste (if using), bay leaves, salt, pepper, and the optional potato chunks. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for approximately 30 minutes, or until the lentils are tender.
- Turn off the heat and let the soup cool slightly. Carefully remove and discard the bay leaves. For a creamier texture, transfer about half of the soup to a blender and process until smooth, then return it to the pot and stir well. Alternatively, use an immersion blender directly in the pot to partially blend the soup.
- Taste the soup and adjust the seasoning with more salt and pepper if needed, keeping in mind that the broth's saltiness can vary. If you prefer a thinner consistency, add a little water.
- Serve the soup warm, drizzled with a little extra virgin olive oil, a pinch of black pepper, and a squeeze of fresh lemon juice for brightness. It pairs wonderfully with crusty bread.
💡 Tips
- For a richer flavor, you can sauté a diced leek along with the onion, carrots, and celery.
- If you don't have vegetable broth, water can be used, but you may need to add more seasoning.
- This soup freezes well, making it a great option for meal prep.
Inspired by a recipe from The Clever Meal