Autumn Lentil Soup (Vegan)
A hearty, healthy, comforting soup filled with nutritious brown lentils, ginger root, garlic, carrots, bell pepper, spinach and a delicious blend of spices. This gluten-free and vegan soup makes for one cozy & warming meal in the cooler months!
Servings: 4
Calories: 342kcal
Ingredients
- 4 tbs olive oil
- 3 garlic cloves minced
- 1 tbs ginger root minced
- 1 bell pepper chopped
- 1 carrot sliced into coins
- 1 tbs coconut sugar
- 1 bay leaf
- 1 tsp cumin seed
- 1/2 tsp ground turmeric
- 1/2 tsp red chili flakes
- 1/4 tsp ground oregano
- 5 cups vegetable stock or water
- 1 cup brown lentils
- 1 handful fresh spinach
- sea salt to taste
Instructions
- In a large pot over medium heat add oil, garlic and ginger root. Saute for 3-4 minutes. Stir in bell pepper and carrot and cook for 1 minute more.
- Add sugar, bay leaf, cumin seed, turmeric, red chili and oregano. Stir to distribute for about 30 seconds.
- Pour in vegetable stock or water, and lentils.
- Turn heat to high, bring to a boil, cover, reduce heat to simmer. Simmer for 20 minutes.
- Stir in spinach, salt to taste and simmer for 5 minutes longer.
- Turn off heat.
- Let sit for 10 minutes before serving.
- Enjoy!
Notes
You might also like: Gluten-Free Vegan Lentil Minestrone Soup
Nutrition
Serving: 1bowl | Calories: 342kcal | Carbohydrates: 40g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Sodium: 1202mg | Potassium: 588mg | Fiber: 16g | Sugar: 8g | Vitamin A: 4198IU | Vitamin C: 42mg | Calcium: 41mg | Iron: 4mg