Plant-Based Red Lentil Vegetable Soup
This red lentil vegetable soup is the ultimate solution for anyone who needs a healthy and reliable meal that actually fits into a busy schedule. You will see exactly why this recipe earned a permanent spot in my weekly rotation because it is incredibly affordable and takes almost no effort to prepare. I walk you through the simple steps to build deep flavor using basic pantry staples that you probably already have in your kitchen right now. Whether you are a beginner cook or just looking for a nutritious way to meal prep for the week this easy one pot soup is going to become your new favorite comfort food.
Equipment
Ingredients
- 1 onion diced
- 2 ribs celery diced
- 4 ounces mushrooms diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 cups spinach frozen
- 15 ounces tomatoes diced
- 1 cup red lentils rinsed
- 1 tsp parsley
- ½ tsp cumin
- ½ tsp oregano
- ½ tsp turmeric
- ½ tsp cracked pepper
- 1 tbsp tamari low sodium
- 1 liter vegetable broth low sodium
Instructions
- Sauté onions for a few minutes.
- Add the celery and mushrooms and cook until mushrooms have released all of their moisture. Add the garlic right before the mushrooms and celery are done cooking and cook for about 30 seconds.
- Add remaining ingredients and simmer for about 30 min or until the lentils are soft.
Nutrition
Calories: 148kcalCarbohydrates: 26gProtein: 11gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 232mgPotassium: 675mgFiber: 12gSugar: 3gVitamin A: 9574IUVitamin C: 8mgCalcium: 108mgIron: 4mg
Jill your soups are always divine!
Thank you Jill for another great recipe.
Do you think you could do this in the Instant Pot?
Yes, I would sauté the onions, mushrooms, celery and garlic in the pot first, add the rest of the ingredients and pressure cook for 6 minutes.
Same question! 🙂
Yes, I would sauté the onions mushrooms celery and garlic first, add remaining ingredients and pressure cook for 6 minutes.