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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!
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Appetizers, Entrées, Soup, Vegan
Cuisine:
Vegan
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
4
Calories:
342
kcal
Author:
Kristen Wood
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
US Customary
-
Metric
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:
1
bowl
|
Calories:
342
kcal
|
Carbohydrates:
40
g
|
Protein:
13
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
1202
mg
|
Potassium:
588
mg
|
Fiber:
16
g
|
Sugar:
8
g
|
Vitamin A:
4198
IU
|
Vitamin C:
42
mg
|
Calcium:
41
mg
|
Iron:
4
mg