This vegan lentil soup recipe from Cookie+Kate is a MUST-TRY!
I whipped it up last night and can attest that it is nothing short of delicious. I’m already looking forward to leftovers. I loved that it was quick and easy to make.
After sautéing onions, carrots in olive oil, I added garlic and spices like cumin, thyme, curry powder to create a flavorful base. Next, green lentils, diced tomatoes, and vegetable broth are added to the pot to simmer for 20-25 minutes or until the lentils were tender.
Next, I pulled out my blender and blended two cups of my cooked soup. After returning this creamy mixture to the pot and adding chopped kale, I cooked the soup for an additional five minutes. I topped it off with a bit of lemon juice and additional seasoning to taste.
The result is a hearty and satisfying soup that's a perfect dish to enjoy throughout Spring, and it's packed with protein, fiber, and other nutrients. Give it a try - you won't be disappointed!
Ingredients
¼ cup extra virgin olive oil
1 medium yellow or white onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, pressed or minced
2 teaspoon ground cumin
2 teaspoon ground cumin
½ teaspoon dried thyme
1 large can (28 ounce) diced tomatoes, lightly drained
1 cup brown or green lentils, picked over and rinsed
4 cup vegetable broth
2 cup water
1 teaspoon salt, more to taste
Pinch of red pepper flakes
Freshly ground black pepper, to taste
1 cup chopped fresh collard greens or kale, tough ribs removed
1 to 2 tablespoons lemon juice ( ½ to 1 medium lemon), to taste
For a good step-by-step and a short how-to video, be sure to head over to from Cookie+Kate. Be sure to sign up there for more delicious plant-based recipes.
