Tag Archives: easy vegetarian soup

Easy Vegan Lentil Soup Recipe

Vegetarian Lentil SoupHomemade soup is healthy, comforting and delicious. It’s also a money-saving recipe because there is no better way to clean out the produce drawer. I feel infinite sadness when veggies get wasted. Soup is the cure all! Healthy Lentil Soup

My latest improvised vegetarian soup recipe used some sweet potatoes that were starting to look craggy and lentils that had been hanging out in the pantry. This was my second try with the recipe, and I think I got it right. The first try was a slow cooker version of the soup. It was an absolute fail! I might test in the slow cooker again, but the first try was so bad I decided to make the soup on the stovetop with my beloved Le Creuset Dutch oven. I guess I’m a better cook with expensive French cookware : )Easy Lentil Soup

The main lesson I learned that miserable first time I made this soup is that I should have soaked the lentils. Although you don’t technically need to soak lentils before cooking, I find that they cook much faster and more evenly when the lentils are soaked. Take my advice and treat the lentils like beans- soak them overnight. That way the lentils and sweet potatoes will be done at the same time. The final tip is to add the tomatoes at the end of cooking. If you add the tomatoes too soon, the acid can prevent the lentils from becoming tender. This concludes my soup knowledge gained by creating soup disasters…for today.

Easy Vegan Lentil Soup Recipe with Sweet Potatoes
1 cup French green lentils
2 tablespoons olive oil
1 medium onion, chopped
1 serrano or jalapeno chile pepper, seeded and chopped
2 cloves garlic, finely chopped
4 cups water
1 pound sweet potatoes, peeled and cut into chunks
2 teaspoons kosher salt or fine sea salt
3 teaspoons smoked paprika or bittersweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 can (14.5 ounces) organic fire roasted diced tomatoes (I used Muir Glen)
1 tablespoon tamari (gluten free soy sauce)

Rinse and drain lentils. Place lentils in a large bowl; cover with cold water. Soak lentils 8 hours or overnight. Drain and rinse soaked lentils; set aside.Soaked Lentils

Heat oil in a large Dutch oven over medium heat. Add onion and serrano pepper; cook and stir 4 to 5 minutes until softened. Add garlic; cook and stir 30 seconds until fragrant. Add water, soaked lentils, sweet potatoes, salt, paprika, coriander and cumin. Bring to boiling; reduce heat. Simmer, covered, 20 to 25 minutes until lentils and sweet potatoes are tender.

Add tomatoes; simmer, uncovered, 5 minutes more. Stir in tamari. Taste and adjust seasoning, if needed.

Makes about 8 cups

Vegan Lentil Soup

More ways to get souped:
Vegan Winter Vegetable Soup
Vegan Pumpkin Soup
Vegetarian Lentil Soup with Rainbow Chard from Eating Clean Recipes
French Green Lentil and Vegetable Soup from Edible Sound Bites
Lentil and Quinoa Soup from Green Valley Kitchen
Vegetarian Mushroom Soup with Greens from Eating Clean Recipes

Vegan Winter Vegetable Soup Recipe

Vegetarian Root Vegetable SoupThe best winter soups are healthy and hearty and warming like this vegan vegetable soup. It’s packed with veggies like sweet potatoes, parsnips, carrots and mushrooms. Plus, the addition of spices like garam masala, turmeric and cayenne warms you down to your toes. Go on and cozy up with a bowl.

Vegan Winter Vegetable Soup Recipe
2 tablespoons olive oil
1 medium onion, chopped (1 cup)
1 package (8- to 10-ounces) crimini mushrooms, sliced
3 big cloves garlic, finely chopped
4 cups water
2 medium sweet potatoes, peeled and cut into 3/4-inch chunks
1/2 pound parsnips, peeled and coarsely chopped
1/2 pound carrots, peeled and coarsely chopped
1 can (14.5 ounces) diced tomatoes
1 1/2 teaspoons kosher or fine sea salt
2 teaspoons garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
Dash cayenne pepper
1 tablespoon tamari
Fresh cilantro or Italian flat-leaf parsley leaves

In a large (5-quart) pot, heat oil over medium heat. Add onion; cook 3 minutes to soften, stirring occasionally. Add mushrooms; cook and stir 5 to 8 minutes until mushrooms cook down and release their juices. Add garlic; cook and stir 1 minute until fragrant.

Add water, sweet potatoes, parsnips, carrots, tomatoes, salt, garam masala, cumin, turmeric and cayenne. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender.

Stir in tamari. Taste and adjust seasoning, if needed. Top individual servings with fresh cilantro or parsley.

Makes about 8 cups soup

Winter Vegetable SoupMore vegan soup recipes:
Vegan Pumpkin Soup
Vegan Mushroom Soup with Greens from Eating Clean Recipes