vegetarian lentil soup

Make a big pot of this healthy, vegetarian (and vegan) Lebanese Lentil Soup, made with green lentils, kale, sweet potato, ginger and lots of garlic and lemon.

Lebanese Lentil Soup

vegetables

water

carrots (diced 1/4 inch)

celery (diced 1/4 inch)

sweet potato (diced 1/4 inch (10 oz peeled))

cilantro ((1 big bunch or 2 small bunches))

garlic,

butter oil

salt

lemon

ginger (optional)

Lacinato Kale, Swiss chard greens

Add the lentils to a large pot or Dutch oven and add the broth and water.

Bring to a boil, cover and simmer until tender, 30 minutes.

Meanwhile, wash and separate the kale leaves from the stems. Cut the stems to small cubes and cut the leaves in large pieces.

In a medium skillet melt the butter and add the garlic, cook for less than 1 minute, (don’t burn) then add the cilantro, mix it until it softens and remove from heat immediately (the cilantro should stay almost raw green) set aside.

Once the lentils are soft add all the vegetables celery, carrots, sweet potato, kale stems and ginger and cook until soft, 15 minutes.

Once they become soft add the mix of cilantro and garlic along with the lemon on simmer for 2 to 3 minutes.

Remove from heat and add the greens, cover the pot 10 minutes, then mix the soup and serve. Makes 16 cups.

1 Pot&nbsp;Vegan Lentil Soup made in Instant Pot or Saucepan. This Easy Lentil Vegetable Soup is warming, comforting and so filling. 30 Minute Freezer friendly, Everyday Ingredients! Gluten-free, Soyfree, Nutfree Recipe

Vegan Lentil Soup Instant Pot or Saucepan

broth

onion chopped

garlic (,finely chopped)

ginger (,finely chopped)

chili

tsp cumin coriander (or both)

turmeric

thyme (or rosemary (optional))

tsp black pepper

oz diced tomatoes (, or 2 medium tomatoes, chopped)

carrots

lentils

veggie broth

tsp salt (, less

spinach or chopped quick cooking greens

cayenne and lemon/lime juice

pepper flakes

Start the Instant pot pressure cooker on saute. Add broth and let it heat up. Add onion, garlic, ginger, chili and pinch of salt. Cook until translucent 2-3 mins). Deglaze with a tbsp broth if needed in between.

Add the spices and mix in. Add tomatoes and cook for 2 mins. Mash the larger pieces.

Add the lentils, carrots, water/broth and salt and mix really well to pick up any stuck bits.

Close the lid and Pressure Cook for 12 to 15 mins (depending on preference and lentils used).

Let the pressure release naturally. Open the lid, and mix in the greens. Add some cayenne and lime juice.&nbsp;Taste and adjust salt and flavor. Mash some of the lentils with a spatula or blend a 1/2 cup of the soup and mix in for thicker soup. You can also add a 1/2 cup non dairy cream or coconut milk for creamy soup.&nbsp;

Stovetop: Follow Step 1,2,3 in a saucepan over medium heat. You will need to cook a few mins longer at each step. Bring to a boil and cook for 10 minutes. Reduce heat to medium-low, partially cover and continue to cook for 15 minutes or until the lentils are cooked to preference. Fold in the greens and cook for another 2 mins. Add lemon juice, adjust salt and pepper.&nbsp;&nbsp;

Store the cooled leftover soup in a covered container in the refrigerator for upto 4 days and freeze for upto a month.&nbsp;&nbsp;

Lentil Soup with Butternut and Kale is comforting and nutrient-dense, thanks to the butternut squash, lentils, kale, and leeks.

Lentil Soup with Butternut and Kale

olive oil

onion

carrot

leeks (white part only, cleaned and chopped)

celery (diced)

tomato paste

vegetable broth

butternut (1/2-inch dice)

green lentils ((1/3 cup))

bay leaf

black pepper

lacinato kale (stems removed)

Heat a heavy pot or Dutch oven over medium heat.

When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring.

Add the tomato paste and cook 2 minutes, stirring.

Add the broth, bay leaf and lentils and bring to a boil.

Reduce the heat, cover and simmer until halfway cooked, 20 minutes.

Add the butternut and cook until tender, about 15 minutes more. Discard the bay leaf, season with salt and pepper, to taste.

Add the kale and cook 7 minutes longer until the kale is tender.

Best Instant Pot Lentil Soup

Cups Green or Brown Lentils

Cups Vegetable Broth

Carrots Rough Chopped

Purple Onion Diced

Stalks Celery

Potato Diced (about a cup)

Cloves Garlic Chopped

Tablespoons Chopped Cilantro (Optional)

Turns Fresh Ground Pepper

(salt

Smoked Paprika

Tbsp. Italian Seasoning

Bay Leaf

Rinse lentils in a strainer or colander. Chop carrots, onions, celery and potato. Chop them in bigger pieces so they do not overcook in the pressure cooker. Add all ingredients to the the Instant Pot. Give everything a quick stir. Put lid on instant pot and turn the valve to “SEAL.” Press "PRESSURE COOK” setting on Instant Pot and set for HIGH PRESSURE. Set timer to 12 MINUTES. When the timer beeps MANUALLY release pressure and remove lid from Instant Pot. Stir soup and enjoy.

Here&#039;s a green lentil soup with a Mediterranean twist. Packed with vegetables and spices, this recipe proves that healthy soups don&#039;t have to be bland!

Easy Mediterranean Green Lentil Soup

onion (chopped)

garlic

carrots (diced)

red bell pepper (diced)

potatoes

green lentils

paprika

tsp cumin

vegetable stock

baby spinach

parsley (chopped)

Heat olive oil in a large pot over medium heat. Saute onion until golden brown.&nbsp;

Add in minced garlic, carrots and bell pepper. Stir and cook for one minute.&nbsp;

Add in potatoes and lentils. Stir and cook for two minutes.&nbsp;

Add in tomato paste, turmeric, paprika and cumin.&nbsp;

Pour vegetable stock into the pot and stir. Bring the soup to boil and cover. Let it simmer for about thirty to forty minutes until lentils are completely cooked.&nbsp;

Add in salt and baby spinach and cook until they're wilted.&nbsp;

Pour the soup into bowl and top with parsley.&nbsp;

Top with chopped parsley. Serve with lemon juice and toasted bread. 

https://embed.mediavine.com/videos/aosof47ba2xowcybdove

Here's a green lentil soup with a Mediterranean twist. Packed with vegetables and spices, this recipe proves that healthy soups don't have to be bland!

This Vegetarian Lentil Soup is the BEST EVER! It is ultra hearty and loaded with tender veggies, spices, tomatoes and kale and is only 300 calories per serving!

Best Ever Lentil Soup (Vegetarian) 

coriander seeds *see

cumin seeds *see

sweet onions, diced

diced peeled parsnip or turnip

smoked paprika

oregano

pepper

dry brown lentils (1 pound)

diced tomatoes, preferably fire-roasted

kale

salt,

cilantro

(or 1 ½ tablespoons) lemon juice, or

Greek yogurt yogurt

Place coriander and cumin in a small skillet and set over medium heat. Cook, swirling the skillet often until the seeds are fragrant and starting to pop and lightly smoke, 2 to 3 minutes. Remove them from the heat and transfer them to a mortar and pestle or coffee grinder. Coarsely grind them.

Heat oil in a large heavy bottom soup pot over medium-high heat. Add onion, carrot and parsnips (or turnip) and cook, stirring often until the onion is starting to brown, about 10 to 13 minutes. Add in garlic, and cook for 30 seconds. Stir in the ground cumin and coriander, smoked paprika, oregano, turmeric and pepper and stir to coat the onion mixture with the spices. Cook, stirring for 30 seconds to bloom the spices.

Add broth and lentils and bring to a boil over high heat, stirring occasionally. Reduce heat to maintain a gentle simmer and cook until the lentils are almost soft, about 15 minutes.

Stir in diced tomatoes, kale and salt. Increase heat to regain the simmer then reduce it to continue simmering. Cook until the lentils are soft and breaking down and the kale is tender, about 10 minutes more.

Remove from the heat and stir in cilantro and lemon juice. Serve with yogurt if desired.

I made this several times last winter and it was the first soup I made when the temperature dropped this fall -- so figured it was time to leave a review! This is a yummy, hearty soup... I make it in batches and freeze portions for a quick lunch or dinner. 5+ stars!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1630346968/xcptxzpajfu5hh0spjos.mp4

There is something sublime about the layers of spices: turmeric, oregano, cumin, coriander and smoked paprika. Add to that the thick and hearty texture, redolent of onion and garlic and spiked with tender chunks of carrots, tomato and parnisps. The kale, stirred in and cooked for the last several minutes, is just tender but not overcooked.

Best Ever Lentil Soup

Top 6 vegetarian lentil soup recipes from across the web

The most viewed vegetarian lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lebanese Lentil Soup

Vegan Lentil Soup Instant Pot or Sa...

Lentil Soup with Butternut and Kale

Best Instant Pot Lentil Soup

Easy Mediterranean Green Lentil Sou...

Best Ever Lentil Soup (Vegetarian)

Top 6 vegetarian lentil soup recipes from across the web

The most viewed vegetarian lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lebanese Lentil Soup

Vegan Lentil Soup Instant Pot or Sa...

Lentil Soup with Butternut and Kale

Best Instant Pot Lentil Soup

Easy Mediterranean Green Lentil Sou...

Best Ever Lentil Soup (Vegetarian)

The most viewed vegetarian lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine