Vegan Lentil and Vegetable Soup - Vegan
The Rustic Garden Lentil Soup is a delightful amalgamation of tender lentils, hearty vegetables, and aromatic herbs, designed to warm your soul on the chilliest of days. This soup is not only a feast for the eyes with its vibrant colors but also a nutritional powerhouse, packed with plant-based proteins, fiber, and essential nutrients.
Ingrédients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dried green lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 bay bay leaf
- 1 medium zucchini, diced
- 1 cup baby spinach
- 1/4 cup fresh parsley, chopped
- Salt and and black pepper to taste
- Lemon wedges wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery and sauté for about 5 minutes, until vegetables are soft.
- Stir in the garlic and cook for another minute.
- Add the lentils, canned tomatoes (with juice), vegetable broth, cumin, thyme, and bay leaf. Stir to combine.
- Bring the soup to a boil, then reduce heat and let it simmer uncovered for 25-30 minutes, until the lentils are tender.
- Add the zucchini and continue to simmer for another 10 minutes, or until the zucchini is tender.
- Stir in the spinach and parsley, and cook for another 2-3 minutes until the spinach is wilted.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls and serve with lemon wedges on the side for a fresh burst of flavor.
Nutrition (per 100g)
Serving: 100g | Calories: 210kcal | Carbohydrates: 35g | Protéines: 10g | Fat: 4g | Sucre: 7g
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