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!
- 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
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.
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