Plant-Based Red Lentil Vegetable Soup

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 40

Servings:

Calories: 148kcal

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.

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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.

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Nutrition