And, you can watch this video of us making it. Red lentils are packed with nutrients and can cure any case of the fall or winter blues! The combination of crunchy toasted almonds, fresh cilantro, and a squeeze of tangy lemon makes this soup next level. Soaking the lentils cuts down the cooking time and means you have less hands-on time to worry about when making this soup! This classic vegetarian chili recipe is one of our fan favorites. This chili recipe will convince you otherwise.
Topped with cheese and sour cream, this one is over the top delicious and a total crowd pleaser. Sweet potato soup? The soup recipe is full of unexpected flavor! The magic ingredient is peanut butter, which makes for a rich creamy base along with spices like cumin and turmeric. You can find mild harissa in most grocery stores: mild harissa adds a lot of flavor without any heat. This tomato artichoke lentil stew recipe is one of our old favorites that Alex created on a whim.
Twenty cloves of garlic in a soup? Yes, the hearty dose garlic in this soup recipe is what makes the broth incredibly restorative and tasty. This vegetarian soup recipe also features kale and mushrooms, making it ultra nutritious with the nutrient-dense dark leafy greens. This soup recipe is one we created intentionally to embrace the cozy-ness of the colder months. The soup is flavored with shallot, garlic, ginger, soy sauce, and Worcestershire sauce, and a few handfuls of greens are thrown in at the end.
Instead of a chunky tomato artichoke lentil stew like above, this one is pureed into a bright red smooth sauce that essentially tastes like pizza. Homemade croutons and Parmesan cheese are a must for the garnish. Have you ever cooked with sprouted lentils? Sprouting lentils makes them easier for your body to digest the nutrients.
This soup recipe uses sprouted lentils along with kale, tomato, onion and carrot to make an unexpectedly delicious, totally nutritious and super hearty stew. And finally, the coziest soup of them all: this wild rice soup recipe! This soup is creamy and oh so comforting, featuring white beans, carrots, mushrooms and wild rice. It makes for a filling and satisfying wild rice soup that rounds out our list of soup recipes.
Bon appetit! This website is full of vegetarian soups and vegan soups! Sonja Overhiser is author of Pretty Simple Cooking , named one of the best healthy cookbooks of Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. Reheat on the stovetop and add more vegetable broth to rehydrate as needed. Get well soon, Francesca! I am a plant based nutritionist and absolutely loved it! Lentils are so high in protein, iron and vitamin K, they are literally a staple in a healthy lifestyle! The potatoes really made this dish and it is now in my book of favorite recipes!
Hi, I just made this soup tonight and I was wondering why in your photos it looks very red and mine looks more gray in colour?
Did you use brown lentils or green? And did you add any tomato or red spices? We used brown lentils and we add tomato paste to the broth which gives it that bold red color. When my husband heard I was making soup he started wondering aloud what else he could eat… until he tried this soup and went back for seconds! I served it with a crusty loaf of bread, such a great combo. Will definitely make again! Thanks Dana!! Perfect, simple recipe. Wholesome and flavorful; the ultimate comfort food! So simple and delicious! I subbed out the potatoes for butternut squash I had hanging out in my fridge, and it made it quite sweet and lovely.
Thank you for such a delicious soup recipe. I have to admit that I was worried that it was going to be bland, as I usually make lentil soups with lots of spices, lemon etc. However, after reading all the positive reviews, I decided not to add additional flavours or seasoning to the recipe and see how it turned out. I found I needed 8 cups of stock for the amount of vegies. The soup cooked in 30 mins and I then added in about 2 cups of finely shredded Tuscan kale and simmered for another 3 mins.
I had some leftover cooked chicken I wanted to use up, so I diced this up and put in the soup bowls and ladled the soup over the chicken and stirred it in. Win win! The soup is flavoursome and nourishing; the fresh rosemary and thyme adds a lovely fresh, herby flavour, without being overpowering. We have enough left over for dinner tomorrow as well. It was a filling meal for the two of us with the addition of the chicken. Without the chicken we will probably have a small breadroll each with the remainder tomorrow night.
Perfect for a cool winter evening. Hi Carrie! What is that cup full of red sauce pictured in the top photo? I cannot find it anywhere in the recipe, and my soup looks nothing like yours without it. I add tomato paste to the broth which gives it that bold red color. The lentils took double the time to cook but I guess it was just that brand… anyways, amazing recipe!
Thanks for the tips shared on the blog. Another thing I would like to mention is that weight loss is not information about going on a dietary fad and trying to lose as much weight that you can in a couple of weeks. The most effective way to lose weight naturally is by having it bit by bit and obeying some basic points which can allow you to make the most through your attempt to shed weight. You may realize and already be following these tips, but reinforcing know-how never damages. I like a little spice so i put tobasco sauce on top of mine.
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I also just mixed in already cooked lentils from Trader Joes but had to use like 4 cups to make it a significant amount. I cannot wait to make this recipe again! What gives your soup the redness? I made the recipe and mine is just a light creamy brown colour…. Trying to save money towards the end of the month and wanted to use ingredients I already had. The soup turned out delicious.
I left out the greens, added 1 can of chickpeas and some frozen broad beans towards the end and chopped up some questionable grilled zucchini and threw that in when I served it. Made the garlic and herb flatbread to go with. Good comfort food for a chilly rainy spring day. Gonna try this tomorrow! What should I add to make this a meal that serves about 6?
Question though, mine never ends up as soup. I follow the directions and always add more veggie broth to mine. Seems like the lentils soak up all the liquid. Any suggestions on how to keep it a soup!? Made this tonight and it was great! Whole family loved it! I added mushrooms to the soup and it added a wonderful flavor to it! Will be making this again!! Do you think I could stick an immersion blender in the soup for a minute or two?
Would that work? Hello, love your recipes and has really helped improve my health! Hi Travis! Really any green should do.
We hope you enjoy the recipe! Just made this tonight! Great recipe! It is rare for me to follow a soup recipe to a T and love it, as I find many lacking in flavor.
But THIS. Holy vegan cow. So delicious and filling. This was the best lentil soup I have ever made! Followed directions fairly closely except for the vegetable broth. I used 2 Organic vegan vegetable broth concentrate packets Sprouts and 2 Vegetable bouillon with herbs cubes Rapunzel. My whole family loved it. It was also very a very colorful dish which is always nice for the table. Thank you for sharing this fabulous recipe! I made corn bread to go with the soup and it was a perfect complement.
I made this last night with sweet potatoes and spinach instead of regular potatoes and kale. My husband really liked it and my 4-year old who is a bit sick, so her appetite is lacking said she liked it, too. I will definitely make it again. The lentil soup recipe of my dreams. I add a squeeze of lemon to the bowl before I eat it. I have but one request in regards to the prep time you list.
I find they are often quite unrealistic — for example, I think this dish would more realistically take at least mins to prep. If I were to be moving super fast, I may be able to take already prepped ingredients and combine them in five minutes. Thanks for sharing such delicious food with us! Thanks for reaching out. While everyone works at different speeds in the kitchen, I will definitely pass on your feedback and appreciate you taking the time to share it with us. Happy Cooking! I rally do not think it is going to turn out like the picture but willing to give it a try.
Hi Marco! When I put the celery on my kitchen scale, I found I needed 2 stalks of my celery. Maybe she was using super tiny stalks? Anyway, I found the same thing with the carrots. Always looking for recipes that I can split up for my lunches for the week. I made this yesterday and just ate for lunch today — so delicious. Nice hearty soup! I did have to add some water as it simmered and probably added half as much kale as specified, but other than that, perfect.
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The fresh rosemary and thyme add amazing flavor and aroma — I usually make lentil soup with diced tomatoes and smoked paprika, so this is a nice change of pace. Looking forward to enjoying this for lunch all week! Made this for our vegan German exchange student. She ate 4 bowls!
Easy, flavorful, substantial and healthy.
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Going back for round two this weekend! I just made this, and it was really, really good and satisfying. I added more liquid because I like a soupier soup but otherwise followed the recipe. Thanks for sharing! I just like that added flavor. Otherwise, I did everything exactly as your recipe suggests.
It was great. I serve each bowl with lemon and Tabasco. I made this for lunch today but tweaked it a bit. No kale, added green peas and corn. Glad I found you! This was delicious!! The potatoes added a good starchiness that made the soup feel creamy. This soup is so simple and soooooooo good! Hearty, rich, and full of yummy veggies and flavors! As usual Dana, your food kicks butt! By far my favorite food blog. This was amazing!! It has drastically shifted the way I eat found this around the same time that I had my own kitchen when I was an undergrad and added some spice to my vegetarian diet!
Hi Emily! Thanks for reaching out! Many herbs can be simply frozen on the stem and stored in an airtight container. Left on the stem, hardier herbs like rosemary, dill, thyme, bay or sage can be spread in a single layer on a baking sheet or plate and placed in the freezer. Once the herbs are frozen, you can transfer into any airtight container for freezer storage without clumping. Hope this helps! Many thanks for the tip re freezing fresh herbs! This is helpful. I grow my own herbs outdoors.
They are always really fresh sittinginyour garden. Great soup and I am always glad to see recipes from you because they will be both easy and delirious! I an going to make this soup adding a can of fire roasted tomatoes that I already have. Thanks for the recipes and the comments! Such a stable recipe! My husband and I love this soup!!
This was so good! I made this and used an immersion blender just to thicken it up a bit. MAJOR success. This was delicious! I added a can of diced tomatoes since my vegetable broth was only from bouillon and I wanted it to be a little more flavorful. I just made this; it is delicious. My wife loves it as well. Made a double batch so I could freeze some. Thanks for sharing, and the pics are great which is what inspired me.
I made this for dinner tonight. It was great and I will make it again. It was so quick and easy! Is there a time difference between soaked vs. This soup is so good! We Used red lentils instead and but otherwise followed the recipe and it was so delish! Beautiful soup! I also used spinach in place of kale.
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This recipe blew my lentil soup away, this will be my new lentil soup staple. Absolutely delicious. Really easy and quick to make. I am so glad, My WF store cuts off the leaves. Yeah, it is. Plenty of celery leaves are a must for Thanksgiving stuffing. I love, love, love all of your recipes. Thank you for all you do. I use the celery leaves too, especially in lentil soup, fake chicken and rice soup and always in stuffing.
They can change the policy or can at least give the local store a hot call. Good luck and try ALDI for good cheap produce. Nice simple recipe! I doubled the lentils and the broth to have more leftovers for lunches. I like spicy food, so I added harissa at the end, and it works well with the creaminess of the potatoes.
I shared this one with my wife, then she made a double batch while I was away and for me to come home to. I made the soup yesterday, turned out really good. Added probably too many potatoes and the soup itself was very thick but I feel this will become a staple in my house. The recipe was very easy to follow and I appreciate that because I am hesitant towards making soups as they seem harder to me than other meals. I suggest adding more spices like ginger to make the taste more intriguing. This came together so easily and is so comforting and yummy. I used red lentils, rainbow carrots, and multicolored small potatoes, which made the finished product colorful and beautiful.
This will be a staple for me like so many other Minimalist Kitchen recipes! One of the best recipes ever! Great flavor! So delish! Even my finicky 13 year old daughter who sighs every time I want to make lentils, loved it! Made it, twas mild, delicious, and satisfying. How did you get your lentils to fully cook within minutes? Mine took 25 to become simply edible, and even then they were a tad crunchy could have gone an additional min to cook. Other than that I loved the soup and will make again. Cooking time can range from minutes.
Glad you enjoyed it! This was really great! I used dried herbs because I did not have fresh and added a can of white cannellini beans at the end with kale bust because I had some left over open. Was really hearty!
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Perfect with toasted rolls and simple salad. Thanks so much for this recipe. I woke up this morning, saw the recipe, went to the grocery store and got the ingredients, followed the directions and now I have tasty, hearty lunches for the week. The chopping and prepping was easy and fun. Thanks again for all that you do. I just made this soup and it is delicious. It was easy to put together once the veggies were cut up. Thank you so much for this recipe. This soup is simple to make but has really nice, earthy flavors. The lentils and potatoes are filling!
I subbed half a cup of red lentils, which made for a more of a stew than a soup, but it was amazingly delicious? What is it!? I love your blog and I literally have made everything so far. I made this for dinner last night and really enjoyed it. Super yummy! Love it! I cooked the lentils a little longer than ten minutes before adding kale as they needed more time to soften. Softened the veggies in water, not oil, so this was very low fat and low salt as well as vegan. You have changed my life and my families. Our health is much better and WE look at life completely different being on a PBD… Thank you for being such a phenomenal cook and sharing your recipes freely on this site!
Oh my! Easier than directed to make, added cherry tomatoes when add kale. Easiest vegan gluten free meal I have made in a long time! We made this soup today. We always make enough for leftovers and it keeps getting better as the day continues. Soup was great as is.
Maybe next time we will add cherry tomatoes. This recipe is close to mine, however for a Mediterranean lentil soup, I use fresh spinach for the greens, and one to two cups of a tomato product, either stewed, puree, or even some prepared tomato sauce, and of course, lots of basil and oregano, instead of the rosemary and thyme. Thanks for your recipes, I do love them. Looks amazing however I really really really dont like celery…….. I might stand one stalk but not four…..
Great blog and your recipes always works. Decided to use zucchini instead. What a great idea! For all you instant potters out there, it works beautifully on high pressure for 5 minutes! Thank you for that tip Morgan! I made this today on the stove top and it was delicious. We had it with brown rice made in the Instant Pot ;-. Very nourishing, satisfying dish. Thank you Dana! Quick release worked great! My fiance said he had a couple tougher lentils, but we may not have sorted through them well enough, otherwise maybe try the 10 minute quick release method.
I did this in my instant pot and it turned out delicious. I followed your recipe and then when it came time to add the lentils, I added them and then I turned the instant pot off and turned it back on to the pressure cooker setting. I cooked for 15 minutes. Thank you for your creativity in the kitchen!!! But perhaps give yourself double that amount if needed?
Made this tonight! Delicious and perfect for a snowy night. I also added a can of chickpeas and subbed fresh spinach for the kale. Turned out great! Looks absolutely incredible! I was freezing all day today, so it simply means I have to make soup! I think that would be fine. It will just change up the flavor quite a bit and thicken the texture. Let me know if you give it a try! Can I use dried ones? How much and when do I add them? I always roughly double the amount with fresh vs dried.
Dry herbs can be more potent because they are concentrated. But really, with herbs add as much as you want flavor! Getting your emails make me happy as I know dinner will be a breeze. Thank you so much for the sweet message, Luna! Love your recipes!! A creative cook, KNOW this will be delicious! Off to the kitchen to make it now!! So I tried it with the slow cooker and it was great! Absolutely delicious!! I love lentil soup.
Could I replace the potato with sweet potatoes or do I risk them turning out mushy? The slices of carrots seem to be of widely different sizes. How do you get them to cook evenly and consistently in the same amount of time? I have some frozen spinach in the freezer — could I throw that in instead of kale?
Would it go in at the very end, probably?
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