Description
Try this delicious, healthy easy lentil vegetable soup recipe for dinner and maybe next day’s lunch! It’s super comforting, simple, nourishing, full of fiber and plant protein and made with simple vegetables available during the colder seasons.
Ingredients
Scale
- ⅔ cup lentils, soaked
- ½ onion, chopped
- 2 scallions, chopped
- 1 bunch parsley, thinly chopped
- 1 cup kale, chopped
- ½ cup cabbage, chopped
- ⅔ cup broccoli, chopped
- 1 tsp crushed red pepper
- 1 grated tomato
- 1 grated red pepper
- 1 grated carrot
- 1 tbsp grated ginger
- 1 tsp mint, dried
- 3 garlic cloves, minced
- 3 cups water
- salt and black pepper
- 2 tbsp olive oil
- 1 mushroom, chopped
Instructions
- Step: Saute the garlic and onion with olive oil and add the grated pepper, tomato, ginger and carrot.
- Step: Add in the chopped cabbage, stir in the lentils and the crushed pepper and mint. Then add a generous amount of salt and the three cups of water. Cover the pot with a lid, bring to a boil, then reduce the heat and cook for about 15 minutes or until the lentils are tender.
- Step: Add in the broccoli, kale, scallions and mushrooms. Cook for 3-4 more minutes, and adjust for salt and water if needed
- Step: Turn the heat off and sprinkle the chopped parsley and black pepper if desired.
Notes
Soaking legumes for a few hours before cooking will help them cook faster and remove some of the antinutrients.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 209 kcal
- Sugar: 7 g
- Sodium: 251 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: lentil vegetable soup, healthy soup, vegetarian soup, comforting soup, plant protein