Lentil soup is a staple in any kitchen, especially when it’s as easy and satisfying as this one. With simple pantry ingredients and a straightforward process, this vegan lentil soup is both hearty and nutritious, perfect for a quick and soothing meal.
- Cuisine: Vegan, Mediterranean
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 4 to 6
Why You’ll Love This Recipe
- Utilizes pantry staples—no need for last-minute grocery runs.
- Rich in flavor with minimal effort, thanks to aromatic spices.
- Customizable heat levels to suit your palate.
- Leftovers keep well, making it ideal for meal prep.
Ingredients
- ¼ cup extra virgin olive oil: Adds richness and depth. Feel free to reduce if desired, but it enhances the soup’s heartiness.
- 1 medium yellow or white onion, chopped: Base aromatics that build a flavorful foundation.
- 2 carrots, peeled and chopped: Sweetness and texture, contributing to the hearty body.
- 4 garlic cloves, pressed or minced: Essential for added depth and aromatics.
- 2 teaspoons ground cumin: Earthy warmth; substitute with coriander if needed.
- 1 teaspoon curry powder: Adds complexity; try garam masala if out of curry powder.
- ½ teaspoon dried thyme: Introduces a subtle herbal note; oregano can work in a pinch.
- 1 large can (28 ounces) diced tomatoes, lightly drained: Provides acidity and richness.
- 1 cup brown or green lentils, picked over and rinsed: Nutritious base of the soup.
- 4 cups vegetable broth: Main liquid component, adds depth; chicken broth if not vegetarian.
- 2 cups water: Dilutes and balances the soup.
- 1 teaspoon salt, more to taste: Essential seasoning that ties everything together.
- Pinch of red pepper flakes: For a gentle heat, adjust to preference.
- Freshly ground black pepper, to taste: Complements the spices with sharpness.
- 1 cup chopped fresh collard greens or kale, tough ribs removed: Nutrient boost and color.
- 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste: Freshness and acidity uplift the flavors.
How to Make It
Step 1: Heat the Oil
Warm the olive oil in a large Dutch oven or pot over medium heat. The oil should shimmer, signaling it’s hot enough to start cooking the aromatics, enhancing their flavors beautifully.
Step 2: Sauté Vegetables
Add the chopped onion and carrot to the pot. Cook, stirring frequently, for about 5 minutes until the onion is soft and translucent. This builds a rich base for your soup.
Step 3: Spice it Up
Stir in the garlic, cumin, curry powder, and thyme. Cook for about 30 seconds until fragrant. This brief cooking helps release the essential oils of the spices and garlic, enhancing their potency.
Step 4: Simmer the Soup
Add the drained diced tomatoes, lentils, broth, water, salt, and red pepper flakes. Bring to a boil, then reduce to a gentle simmer, partially covering the pot. Cook for 25 to 30 minutes, until the lentils are tender but intact, allowing flavors to meld.
Step 5: Blend for Texture
Blend 2 cups of the soup until smooth using a blender, then return to the pot. This step thickens the soup while keeping a variety of textures.
Step 6: Add Greens and Finish
Stir in the chopped greens and cook for another 5 minutes, until tender. Off heat, mix in lemon juice to taste, adjusting salt and pepper as needed. The lemon juice brightens the soup, balancing the flavors.
Recipe FAQs
Can I make this soup ahead of time?
Yes, this soup stores well in the refrigerator for up to 4 days or can be frozen for several months. Reheat gently before serving to preserve its flavors and texture.
What can I use if I don’t have a blender?
An immersion blender works perfectly, or you can skip blending for a chunkier soup. Another option is to mash some of the lentils with a spoon for similar texture adjustments.
Is there an alternative to collard greens?
Spinach or Swiss chard are excellent substitutes, providing a delicate texture and a similar nutrient profile. Adjust cooking time as they cook faster.
