Best Lentil Soup
This best lentil soup recipe (that's how my boyfriend called it) is super comforting, hearty, flavorful, and easy to make. The stew is vegan, gluten-free, inexpensive, and made in one pot only. The recipe makes A LOT of soup but fortunately, it freezes well.
Servings 8
Ingredients
- 1 tbsp olive oil
- 1 cup onion (1 medium-sized) diced
- 3 big garlic cloves minced
- 1 medium head of (500 g) cauliflower chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 3 cups (600 g) dried lentils brown or green, rinsed and drained
- 14 oz (400 g) tomatoes chopped
- 8 cups (2 liters) vegetable broth
- 1 1/2 tsp onion powder
- 1 tsp ground cumin
- 1 tsp fresh ginger minced
- 1/2 tsp ground coriander
- 1/2 tsp ground caraway seeds
- 1/2 tsp smoked paprika powder
- 1/2 tsp turmeric powder
- 1/2 tsp brown sugar
- Sea salt and pepper to taste
- Red pepper flakes to taste
- 2 dried bay leaves
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1/8 cup (30 ml) coconut cream or dairy-free half and half (e.g. from SILK)
Instructions
- Heat oil in a LARGE pot over medium heat and add the chopped onion. Sauté for 3 minutes, then add garlic, carrot, and celery, and sauté for 3 more minutes.
- Add all spices, the lentils, cauliflower, and vegetable broth and bring to a boil.
- Now add the bay leaves and cook the soup with a lid on for about 5 minutes.
- Then add the chopped tomatoes and stir. Let the soup simmer for a further 20-25 minutes or until the lentils are cooked but not mushy.
- Finally, add the soy sauce, balsamic vinegar, and coconut cream.
- Garnish with fresh herbs and enjoy! Can be also served with rice or bread.
Notes
- The soup freezes well.
- Recipe serves 8. Nutrition facts are for one serving.
Nutrition Facts
Best Lentil Soup
Amount per Serving
Calories
328
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
10
%
Carbohydrates
54
g
18
%
Fiber
24
g
96
%
Sugar
7
g
8
%
Protein
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.