Description

This easy lentil soup is packed with flavor and nutrients. Made with tender green or brown lentils, fresh vegetables, and spices, it’s a hearty, healthy meal perfect for a quick dinner or a cozy night in.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion diced
2 large carrots peeled and sliced
2 large celery stalks sliced
6 cloves garlic minced
1 tablespoon fresh oregano minced
1 tablespoon fresh thyme minced
1 tablespoon fresh sage minced
1 ½ cups uncooked green or brown lentils
15 oz canned garbanzo beans (chickpeas) (1 can) drained and rinsed
4 cups vegetable broth more if needed
15 oz full-fat coconut milk (1 can)
15 oz canned fire roasted diced tomatoes (1 can)
2 bay leaves
6 oz fresh spinach leaves chopped if large
1 tablespoon apple cider vinegar or to taste
kosher salt and freshly ground black pepper to taste
fresh parsley roughly chopped
red pepper flakes
vegan parmesan or similar vegan cheese

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Instructions

Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion, sliced carrots, sliced celery, salt, and pepper. Cook for 5-6 minutes until softened while stirring occasionally.
Stir in minced garlic, oregano, thyme, and sage. Cook for an additional minute.
Add lentils, drained garbanzo beans, vegetable broth, coconut milk, fire-roasted tomatoes (undrained), and bay leaves to the pot.
Bring the mixture to a boil, then lower the heat. Cover and simmer for 20-30 minutes, stirring occasionally, until lentils are tender. Discard bay leaves after cooking.
Use an immersion blender to partially blend the soup while keeping some chunks intact, or blend a portion and mix it back in.
Stir in chopped spinach and apple cider vinegar. Adjust seasoning to taste.
Serve hot, garnished with fresh parsley, red pepper flakes, and vegan parmesan if desired.

Notes

For a creamier soup, add more coconut milk as desired.
Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat soup gently on the stove to avoid overcooking the lentils.

Nutrition

Serving Size: 1 cup
Calories: 270
Sugar: 5g
Sodium: 600mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg