This vegan Lentil soup is one of my favorite. Combination lentil with vegetables and aromatic hers like turmeric make this soup taste and smell so incredible. Every time I make it I have a feeling to be in the Orient.
Why we love Lentil soup
We love this soup because it provides us with great vitamins, minerals and also is high in protein. This soup is quick and easy. Plus, I love the great color combination of orange and green from all veggies.
Lentil
Lentils are a great source of plant-based protein, they are rich in fiber and has anti-aging properties. They can support weight loss, help in digestion and keep our heart healthy. This legume can also help our skin, bones, and teeth.
Lentil health benefits
How to make Lentil soup
Prep your veggies: peel and sliced onion in squares, peel garlic and sliced in small. Carrots, celery sliced in small.
In pot heat olive oil add onion and simmer around 3 minutes until onion soften but don’t get brown, then add garlic and simmer one more minute. Then add carrot, celery, red lentil pour over vegetable stock, season with turmeric, red pepper powder, salt & pepper and chopped parsley. Bring everything to boiled then turn heat to lower and let cooked 15 minutes or until carrots are cooked through. Add spinach on top and let simmer one minute, until spinach soften. Serve immediately with some parsley on top.
Lentil soup
If you love this recipe, let me know with a 5-star rating!
Ingredients
- 1 tbsp Olive oil
- 1 medium Onion
- 1 clove Garlic
- 1 cup Carrots
- 1 cup Celery
- 1 cup Red lentil
- 800 ml Vegetables stock
- 1 tbsp Turmeric
- 1 tbsp Red pepper powder
- 1/2 cup Parsley
- 1 cup Spinach
Instructions
- Prep your veggies: peel and sliced onion in squares, peel garlic and sliced in small. Carrots, celery sliced in small.
- In pot heat olive oil add onion and simmer around 3 minutes until onion soften but don’t get brown, then add garlic and simmer one more minute. Then add carrot, celery, red lentil pour over vegetable stock, season with turmeric, red pepper powder, salt & pepper and chopped parsley. Bring everything to boiled then turn heat to lower and let cooked 15 minutes or until carrots are cooked through. Add spinach on top and let simmer one minute, until spinach soften.
- Serve immediately with some parsley on top.
Video
Nutrition
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