Spiced Vegan Lentil Soup

Spiced Vegan Lentil Soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan soup. One serving contains 419 calories, 17g of protein, and 15g of fat. This recipe serves 4 and costs $2.21 per serving. This recipe from Cookie and Kate has 409 fans. If you have dried thyme, salt, ground cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 55 minutes. Winter will be even more special with this recipe. Overall, this recipe earns an amazing spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Spiced Vegan Lentil Soup, {30 Minute} Creamy Vegan Spiced Red Lentil Soup, and Dal (Spiced Lentil Soup).

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

Freshly ground black pepper

1 28-ounce can of diced tomatoes, drained

2 carrots, peeled and chopped

1 teaspoon curry powder

1 cup brown or green lentils, picked over and rinsed

½ teaspoon dried thyme

¼ cup extra virgin olive oil

4 garlic cloves, pressed or minced

2 teaspoons ground cumin

Juice of ½ to 1 medium lemon, to taste

1 cup chopped fresh collard greens or kale, tough ribs removed

Pinch red pepper flakes

1 teaspoon salt, more to taste

4 cups vegetable broth

2 cups water

1 medium yellow or white onion, chopped

Equipment:

dutch oven

pot

kitchen towels

blender

Cooking instruction summary:

Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and pure the soup until smooth. Pour the pured soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately.

 

Step by step:


1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

2. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds.

3. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.

4. Pour in the lentils, broth and the water.

5. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.

6. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and pure the soup until smooth.

7. Pour the pured soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.

8. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing.

9. Serve immediately.


Nutrition Information:

Quickview
418k Calories
17g Protein
15g Total Fat
57g Carbs
96% Health Score
Limit These
Calories
418k
21%

Fat
15g
24%

  Saturated Fat
2g
13%

Carbohydrates
57g
19%

  Sugar
17g
19%

Cholesterol
0.0mg
0%

Sodium
1826mg
79%

Get Enough Of These
Protein
17g
35%

Vitamin A
10076IU
202%

Vitamin C
140mg
170%

Vitamin K
149µg
142%

Fiber
20g
83%

Folate
293µg
73%

Manganese
1mg
68%

Copper
0.93mg
46%

Vitamin B6
0.93mg
46%

Iron
7mg
43%

Vitamin B1
0.65mg
43%

Vitamin E
6mg
41%

Potassium
1428mg
41%

Phosphorus
331mg
33%

Magnesium
125mg
31%

Vitamin B3
4mg
25%

Zinc
3mg
21%

Vitamin B5
1mg
19%

Vitamin B2
0.32mg
19%

Calcium
163mg
16%

Selenium
5µg
8%

covered percent of daily need
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Food Trivia

National Pigs-in-a-Blanket Day is celebrated on 24th April every year.

Food Joke

A very very rich gentleman dies,leaving his fortune to his only living friends, a Doctor, a CEO, and a Lawyer. But being the eccentric he was, his will stipulated that each one must place their third of the money in his coffin before he is put in his final resting place. The funeral comes and goes. Over a year later the three friends are talking over lunch and the topic of the old man and his strange ways comes into the conversation. The Doctor finally says "I have to be honest, I didn't place ALL of the money into his coffin, I kept five million". Then the CEO states "Well, I have to admit that I too kept some of the cash. Ten million to be exact". The Lawyer glares at the two and says "I am ASHAMED of you two, I wrote a check for the FULL amount!"

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