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Red Lentil and Veggie Soup Recipe
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Fast & Easy Lentil and Vegetable Soup
Prep Time
10 mins
Cook Time
30 mins
 

Enjoy this fast and easy red lentil and vegetable soup recipe that's gluten free, oil free, and whole food plant based vegan.

Course: Main Course
Servings: 8
Author: Elaine Watkins | Food and Living Coach
Ingredients
  • 1 Onion (Peeled and Diced)
  • 2 Stalks Celery (Strings Removed; Chopped)
  • 2 Carrots (Peeled and Chopped)
  • 1 Box Mushrooms (Chopped)
  • 1/2 Cup Red Lentils (Rinsed)
  • 1 Can Great Northern or Cannellini Beans (Drained and Rinsed)
  • 1 Can Diced Tomatoes
  • 1 Can Tomato Sauce
  • 16 Oz Vegetable Broth or Water (Or more to fill your pot)
  • 2 Cups Kale or Spinach (Chopped)
  • 1 Tbsp Cumin
  • 2 Tbsp Garlic Powder
  • 1/4 teaspoon Rosemary
  • 1/2 Teaspoon Turmeric
  • 1/2 Teaspoon Pepper
  • Salt (To taste if preferred)
  • 1/2 Teaspoon Cayenne (Optional: for some spicy heat)
Instructions

  1. Set burner to Medium and preheat Dutch oven. Once hot, add chopped onion, celery, carrots, and mushrooms

  2. Add remaining chosen vegetables, lentils and canned ingredients, preferred seasonings, and then broth/water

  3. Adjust heat and boil on low for 20 minutes, gently stirring periodically.

  4. Serve alone or with rice or quinoa.

Recipe Notes
  1. Adjust the seasonings and amounts to your preferred taste
  2. Add ingredients like squash, cabbage, and kale near the end of the cooking time
  3. This is a simplified Mexican style Lentil and Veggie soup, and I would top it with some fresh, chopped cilantro and avocado.
  4. For a simple, Italian style soup, replace the cumin with oregano.
  5. If you're including spinach as your green, no need to cook it. Just add it to you bowl when serving and it will quickly wilt.