Vegan Lentil Soup
This 7-ingredient vegan lentil soup recipe is velvety smooth, creamy and nourishing! Ready in less than 25 minutes, it's a high-protein and delicious soup.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 1 tbsp olive oil
- 1 onion chopped
- 5 medium carrots coarsely grated
- 3/4 cup (150g) dried red lentils uncooked
- 5 1/2 cups (1 litre) vegetable stock/broth
- 1/4 cup (100ml) milk dairy free, I used soy milk
- 1 tsp ground cumin
To serve (optional)
- Chopped fresh parsley
- Mixed seeds
Heat the oil in a large pot over a medium heat. Add the onion and cook for 3 minutes until softened.
Stir in the carrots, lentils, stock, milk and cumin, then bring to a boil.
Reduce the heat and simmer for 15 minutes or until the lentils are cooked.
Puree with a hand held blender or food processor. Add more water to thin, if desired.
Ladle the soup into bowls and optionally serve with chopped fresh parsley and mixed seeds.
Note: The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.
Calories: 218kcal | Carbohydrates: 33g | Protein: 11g | Fat: 4g | Sodium: 70mg | Potassium: 686mg | Fiber: 14g | Sugar: 6g | Vitamin A: 12850IU | Vitamin C: 10mg | Calcium: 92mg | Iron: 3.6mg