The Kitchen Wife: Vegan Lentil Soup Recipe (2024)

I don't know if I'm the only one out there this happens to, but towards the end of the month the fridge and the grocery budget begin to look a little bare. Or perhaps you simply have a few carrots and a couple of celery stalks that need to be used up after the holidays. It's in moments like these I head to my pantry to see what I can come up with, and it just so happened that the first thing I saw this time were these gorgeous lentils that I had purchase at Whole Foods on a trip I had recently taken (yes, I visit grocery stores on vacations). Immediately I thought to myself Vegan Lentil Soup!

Trust me when I say that just because this is a meatless recipe that doesn't mean it isn't satisfying. In fact, I doubt that you will even miss the meat. I absolutely love this soup and I can't wait to share with you how I made it.

Let's get started!

Vegan Lentil Soup:
*Prep Time: 10 min. *Cook Time: 30-45 min. *Difficulty: Easy *Servings: 4-6

Ingredients:

I had decided to make this a vegan soup after I had taken this photo. It wasn't until after I made the soup that I realized I forgot to re-shoot this image. Ergo, I did not use chicken broth in this dish.

• 2 c. Dry Lentils, rinsed
• 2 Carrots, peeled and sliced
• 2 Stalks of Celery, diced
• 1 Onion, diced
• 4-6 Cloves of Garlic, minced
• 4 c. Vegetable Stock
• 2 c. Water
• 1 tsp. Cumin
• 1 tsp. Smoked Paprika
• 1 15 oz. Can of Diced Tomatoes
• 2 tsp. Salt
• 1/2 tsp. pepper
• 2-3 tbsp. Extra Virgin Olive Oil

Before you put a pot on the stove, before you chop a vegetable, before you do anything, you'll need to rinse the lentils and sift through them to see if there are any tiny pebbles in them. Trust me when I say the LAST thing you want to bite into is a tough little pebble.

So after you have rinsed and sifted the lentils, place a dutch oven over medium/high heat and add the extra virgin olive oil.

Let the pot have a moment to get nice and hot.

Once the pot is hot, add the onion, celery, and carrots.

Season them with salt and pepper and let them cook until they are tender, about 2-3 minutes.

Once the vegetables are good and tender, add the minced garlic.
Let it cook until you smell it coming from the pan.

Lentils on their own don't necessarily have a lot of flavor. That's why I like to kick things up a notch by adding some warm and spicy cumin...

Along with a little smoked paprika to the vegetables.
By adding the spices before the vegetable stock, you are waking up the oils in them, and really opening the flavors. This will make a real difference in the final outcome of the soup.

Now you can add the vegetable stock along with...

A little water.

Pour in the entire can of diced tomatoes...

The Lentils...

Salt...

And pepper.

Bring the Lentil Soup to a boil and then lower it to a simmer.
Cover and let the soup cook for 30-45 minutes, until the lentils are tender.

Look at this beautiful, vegetarian delight. Tender lentils, sweet carrots, tangy tomatoes, and a smokey, yet spicy broth. It's as close to culinary perfection as one could get. I know you're going to absolutely devour this Vegan Lentil Soup.

And the best part, it cost me pennies! So tell me, when things are tight or you have ingredients that need to be used, what are some of your favorite pantry go-to's? I am always looking for new Ideas.

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Vegan Lentil Soup:
*Prep Time: 10 min. *Cook Time: 30-45 min. *Difficulty: Easy *Servings: 4-6

PRINTABLE RECIPE

Ingredients:

• 2 c. Dry Lentils, rinsed
• 2 Carrots, peeled and sliced
• 2 Stalks of Celery, diced
• 1 Onion, diced
• 4-6 Cloves of Garlic, minced
• 4 c. Vegetable Stock
• 2 c. Water
• 1 tsp. Cumin
• 1 tsp. Smoked Paprika
• 1 15 oz. Can of Diced Tomatoes
• 2 tsp. Salt
• 1/2 tsp. pepper
• 2-3 tbsp. Extra Virgin Olive Oil

Directions: