Vegetable Lentil Soup

The last couple of days we were craving for some soup, which, by the way, we haven’t eaten for a few weeks. Is there anything cozier and comfier then eating delicious warm soup in these cold winter days? Today we are sharing with you our absolute favorite soup ever – Vegetable Lentil Soup.

If we tell you that this is our first time making this soup, would you believe us? 🙂 We usually make the recipe several times before posting it for you. Making sure to experiment with the ingredients is something we always do first. When we reach the best combination and the right amount we add the recipe on our website.

This recipe is definitely an exception, all the ingredients added were somehow the perfect match for the final recipe, so we grabbed our camera and made a few shots for you.

Vegetable Lentil Soup is so far the best soup on our website. It has all the nutrients, it’s not heavy for your stomach (this was the most important for me), it’s amazingly delicious, and perfect for lunch or as a dinner. We promise you, you’ll keep on making this soup over and over again! A great choice for everyone following a vegan or vegetarian diet.

 
Let us know if you like this recipe. We really need your opinion about this one! 🙂  

For soup fans here are two delicious soup recipes for you: Creamy Chicken Peas Soup and Delicious Vegan Wax Beans Soup.

Prep time: 10 min   Cook time: 35-45 min   Total: 45-55 min   Servings: 4

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INGREDIENTS

• 1/2 cup red lentils
• 1/2 cup green/brown lentils
• 2 chopped carrots
• 2 medium-size chopped white potatoes
• 1/2 medium-sized purple onion (chopped)
• 1/2 cup fresh parsley (chopped)
• 4 tablespoons thick tomato puree
• 1/3 teaspoon ground black pepper
• 1/3 teaspoon Himalayan salt
• 1 1/2 vegan bouillon cube (palm oil-free)
• 2 handfuls of fresh baby spinach
• tablespoon of olive oil
• about 4 cups (1000 ml) of water

INSTRUCTIONS

• Add olive oil, chopped purple onion, salt, and black pepper to a pot heated over medium heat. Saute onions until golden brown. Stir everything well. When done add about 3.4 fl oz (100 ml) water and add chopped carrots and potatoes. Cook for about 5 minutes.
• When done, add the rest of the water, and red and green/brown lentils. Let it cook on medium heat for about 25-30 minutes. As soon as the soup starts to thicken, add tomato puree, chopped parsley, and baby spinach. Cook for about 5 more minutes. Remove from the heat.
• Serve and enjoy your Vegetable Lentil Soup!

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