If you are looking for a vegetable-forward, high-protein, satisfying vegan soup, look no further. This soup is both delicious and good for you!
The Recipe
Ingredients
2 TBSP olive oil
1 yellow onion, diced
2-3 celery stalks, diced
3-4 carrots, peeled and diced
Optional - additional veggies (broccoli, cauliflower, cubed butternut squash, zucchini)
4-6 cloves of garlic, minced
3 tsp ground cumin
2 tsp curry powder
1 tsp poultry seasoning
1 can (28 oz) diced tomatoes
1 cup brown lentils
2 cups water
4 cups vegetarian broth
2 tsp salt
freshly ground black pepper
red pepper flakes (to taste)
1-2 cups kale or spinach, chopped
1 TBSP fresh lemon juice
2 cans black beans, rinsed
Optional - additional beans (pinto, cannellini, chickpeas), 1 cup cooked quinoa, leftover meat, more greens
Instructions
Heat oil in a soup pot. Add chopped onion, then celery, carrots, and any additional vegetables. Stir until veggies soften, about 5 minutes.
Add garlic, salt, pepper, and other spices.
Add in tomatoes, lentils, water, and broth. Taste and add more spices if needed.
Raise heat and bring to a boil. Then lower heat to maintain a high simmer for 20-30 minutes.
Use an immersion blender to blend a portion of the soup.
Add lemon juice, greens, and beans.
Serve with a piece of whole-grain bread.
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