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Spicy Vegan Lentil + Veggie Soup
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Spicy Vegan Lentil + Veggie Soup

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Calories: 1325kcal
Author: Shanika

Ingredients

  • ΒΌ cup extra virgin olive oil
  • 1 medium onion (I used the purple onion)
  • 2 tsps cumin
  • 1 teaspoon curry powder
  • 2 large tomatoes (diced)
  • one 15 oz. can of tomato sauce
  • 1 cup lentils (soaked overnight + rinsed)
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon sea salt
  • 1 teaspoon red pepper flakes
  • pinch of black pepper
  • 1 cup chopped bok choy (ribs removed + rinsed)
  • 1 cup chopped kale (ribs removed + rinsed)
  • 1 large white corn (chopped into small halves)
  • 1 teaspoon lemon juice

Instructions

  • Warm the olive oil in a large Dutch pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a nice richness to the soup!
  • Once the oil is heated, add the chopped onion and carrot and cook, stirring often, until the onion has softened, about 5 minutes. Add the garlic, cumin, curry powder and thyme. 
  • Cook until fragrant while stirring constantly, about 30 seconds then pour in the diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  • Pour in the lentils, vegetable broth, tomato sauce, and the water. Add sea salt and red pepper flakes. Season generously with freshly ground black pepper.
  • Next add the carrots and corn into soup mixture.
  • Raise the heat and bring the mixture to a boil and then partially cover the pot and reduce heat to maintain a gentle simmer (on the 2nd lowest setting is best!).
  • Cook for 30 minutes, or until the lentils are tender but still hold their shape.
  • Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking.
  • Add extra spice to your soup with hot sauce (if desired) and WALLH! Bon Appetite!
  • Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

Nutrition

Calories: 1325kcal | Carbohydrates: 147g | Protein: 59g | Fat: 59g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 41g | Sodium: 2490mg | Potassium: 2562mg | Fiber: 70g | Sugar: 14g | Vitamin A: 10566IU | Vitamin C: 113mg | Calcium: 447mg | Iron: 20mg