Nourishing Vegan Lentil Soup to Warm You Up on Thanksgiving

What kind of recipe is it?

Vegan Lentil Soup is a hearty and nourishing dish that celebrates plant-based ingredients. Packed with nutrient-dense lentils and vibrant vegetables, it offers a comforting yet healthy meal option.

This recipe is rich in protein and fiber, making it perfect for vegans, vegetarians, and anyone seeking to incorporate more wholesome foods into their diet. Its easy preparation and ability to enhance flavors with spices make it a go-to choice for busy families and health-conscious individuals alike.

Enjoy it as a cozy dinner or a nutritious lunch.

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Ingredients

Ingredient	Quantity
Lentils (dry, green or brown)	1 cup (about 200 grams)
Olive oil	2 tablespoons
Onion (medium, diced)	1
Carrots (diced)	2 medium
Celery stalks (diced)	2
Garlic (minced)	3 cloves
Vegetable broth	4 cups (about 1 liter)
Diced tomatoes (canned or fresh)	1 can (14.5 ounces or about 400 grams)
Spinach or kale (fresh or frozen)	2 cups (about 60 grams)
Bay leaves	2
Ground cumin	1 teaspoon
Ground coriander	1 teaspoon
Salt	1 teaspoon (or to taste)
Black pepper	½ teaspoon (or to taste)
Lemon juice	1 tablespoon
Fresh parsley (chopped)	For garnish (optional)

This set of ingredients will provide a flavorful and nutritious Vegan Lentil Soup that serves approximately 4-6 portions. Adjust the quantities based on your serving needs or personal preference.

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Cooking Steps

Prepare all ingredients by dicing the onion, carrots, and celery, mincing the garlic, and measuring out the lentils, vegetable broth, diced tomatoes, and spices. Set aside.
In a large pot (at least 3-liter capacity) over medium heat (about 175 °C/350 °F), add 2 tablespoons of olive oil. Heat until shimmering but not smoking, approximately 1-2 minutes.
Add the diced onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant, taking care not to let it burn.
Add 1 cup (200 grams) of dry lentils, 4 cups (1 liter) of vegetable broth, 1 can (400 grams) of diced tomatoes, and 2 bay leaves to the pot. Stir well to combine all ingredients.
Season with 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of salt (adjust to taste), and ½ teaspoon of black pepper (adjust to taste). Bring the mixture to a gentle boil over medium-high heat (about 200 °C/392 °F).
Once boiling, reduce the heat to low (simmering around 90-95 °C/194-203 °F) and cover the pot. Allow the soup to simmer for 25-30 minutes, or until the lentils are tender but still retain their shape. Stir occasionally to prevent sticking.
After cooking, add 2 cups (about 60 grams) of spinach or kale and 1 tablespoon of lemon juice to the pot. Simmer for an additional 5 minutes until the greens are wilted and tender.
Remove the pot from heat. Discard the bay leaves. Let the soup sit for about 5 minutes, allowing flavors to meld before serving.
Taste and adjust seasoning if necessary. Serve the soup hot, garnished with fresh chopped parsley if desired. Enjoy the rich, aromatic scent and vibrant color.

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Variations

Spicy Curry Lentil Soup: Add 2 teaspoons of curry powder and 1 chopped jalapeño for a spicy kick and depth of flavor.
Smoky Tomato Lentil Soup: Incorporate 1 teaspoon of smoked paprika and replace diced tomatoes with 1 can (400 grams) of fire-roasted diced tomatoes for a smoky twist.
Creamy Coconut Lentil Soup: Substitute 1 cup (240 ml) of vegetable broth with 1 cup (240 ml) of coconut milk for a creamy, tropical flavor profile.
Autumn Harvest Lentil Soup: Add 1 cup (150 grams) of diced butternut squash and 1 teaspoon of dried thyme to celebrate fall flavors.

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Tips on plating and presentation

While preparing a delicious vegan lentil soup is rewarding, presenting it beautifully can elevate the dining experience.

I love serving it in vibrant bowls, garnishing with fresh herbs like cilantro or parsley. A drizzle of olive oil adds a touch of elegance.

Pairing it with colorful side dishes on a warm table makes everything more inviting, enhancing both flavor and visual appeal.

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What other dishes can I pair it with?

After you’ve plated that vibrant vegan lentil soup, consider rounding out the meal with some tasty side dishes.

I love pairing it with a fresh arugula salad tossed in lemon vinaigrette or some roasted sweet potatoes drizzled with maple syrup.

For a comforting touch, serve warm crusty bread on the side—it’s perfect for dipping into the delicious soup!

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What drinks can I pair it with?

What’s the best way to elevate your vegan lentil soup experience?

I love pairing it with a crisp, invigorating white wine, like Sauvignon Blanc, which complements the earthy flavors perfectly.

If you’re after a non-alcoholic option, a chilled sparkling water with a twist of lemon brightens the dish beautifully.

Both choices enhance the warmth and richness of the soup, making every bite even better!

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Frequently Asked Questions

Can I Freeze Leftover Lentil Soup for Later Use?

Absolutely, you can freeze leftover lentil soup! I usually portion it into containers, letting it cool before sealing. When I’m ready, I just thaw and reheat; it tastes great even after freezing!

How Long Does This Soup Stay Fresh in the Fridge?

This soup stays fresh in the fridge for about five days. I usually store it in an airtight container to keep it tasting great. If I can’t finish it, I freeze portions for later.

Are Lentils Gluten-Free and Safe for Those With Allergies?

Yes, lentils are gluten-free and safe for those with gluten allergies. I always make sure to check for cross-contamination, but I’ve enjoyed them worry-free in various dishes, including soups and salads.

Can I Add Extra Vegetables or Ingredients to This Soup?

I love adding extra vegetables like spinach, carrots, or bell peppers. You can also toss in spices or herbs to enhance the flavors. Feel free to get creative with ingredients you enjoy!

What Type of Lentils Work Best for This Recipe?

I find that brown or green lentils work best for this recipe. They hold their shape well during cooking and create a hearty texture, making the soup satisfying and delicious. You won’t regret using them!