Lentil Soup Recipe Vegan | Garden Inspired Recipes

Name: Vegan Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 Tbsp water (or avocado oil); 2 cloves garlic, minced; ½ white onion, diced; 4 large carrots, thinly sliced; 4 stalks celery, thinly sliced; ¼ tsp sea salt, plus more to taste; ¼ tsp black pepper, plus more to taste; 3 cups red baby potatoes, chopped; 4 cups vegetable broth; 2-3 sprigs fresh rosemary; 2-3 sprigs fresh thyme; 1 cup uncooked green lentils; 2 cups chopped kale; Parsley, to garnish

Lentil soup is a staple for vegans everywhere. Packed with protein from the lentils and seasoned with rosemary and thyme, it’s a warm and flavorful option.

Let it simmer in a crockpot all day or cook in under 30 minutes. Then, garnish with your freshly harvested parsley and enjoy!

Vegan Lentil Soup

Recipe by GardenuityDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

This classic vegetable lentil soup is a delicious way to get plant-based protein and flavor. Seasoned with fresh thyme and rosemary and garnished with parsley.

Ingredients

2 Tbsp water (or avocado oil)
2 cloves garlic, minced
½ white onion, diced
4 large carrots, thinly sliced
4 stalks celery, thinly sliced
¼ tsp sea salt, plus more to taste
¼ tsp black pepper, plus more to taste
3 cups red baby potatoes, chopped
4 cups vegetable broth
2-3 sprigs fresh rosemary
2-3 sprigs fresh thyme
1 cup uncooked green lentils
2 cups chopped kale
Parsley, to garnish

Directions

Heat a large pot over medium heat.
Add water or oil, garlic, onion, carrots, and celery. Season with salt and pepper. Sauté for 4-5 minutes, being careful to not burn the garlic.
Add potatoes and season again. Stir and cook 2 more minutes.
Add vegetable broth, rosemary, and thyme. Increase heat slightly and bring to a rolling simmer.
Add washed lentils and stir. Once simmering, reduce heat to low and let simmer (uncovered) until lentils and potatoes are tender — about 15-20 minutes.
Garnish with parsley and enjoy!

Notes

We always use our fresh herb harvest in our recipes, if you haven’t tried freshly harvest herbs you have to give it a try! The flavor is so much more robust.