Easy Lentil Soup (Vegan & Spiced)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 3 tablespoons olive oil
- crusty bread
- 5 cloves garlic minced
- 4 stalks celery diced
- 1 large red onion diced
- 1 tablespoon garam masala
- 6 cups vegetable broth
- 1 large carrot or two medium size carrots diced
- 26 can always use a 28oz can diced tomatoes and drain th
- 1 cup (7.1 ounces/200g) brown lentils picked over, rinsed and dried
- salt & pepper to taste (i use 3/4 teaspoon sea s
- 2-3 sprigs thyme to be removed at the end
- 1 cup kale roughly chopped
- juice of two limes about 2 tablespoons, squeezed over
- oil drizzle red wine vinegar, red pepper flakes, parsley, and/or sprinkle o
- Carbohydrate 10.0146516026538 g
- Cholesterol 0 mg
- Fat 1.92922820585383 g
- Fiber 0.985163465016648 g
- Protein 1.48962820515552 g
- Saturated Fat 0.281273333433258 g
- Serving Size 1 1 -7 (297g)
- Sodium 609.136250001886 mg
- Sugar 9.02948813763719 g
- Trans Fat 0.102259038483086 g
- Calories 61 calories
In a large, deep pot over medium high heat, add half the olive oil (1.5 tablespoons) to heat. Add the onions, celery, carrot and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies. Add in the tomatoes, brown lentils, garam masala and salt and pepper. Stir together. Pour in the vegetable broth, and add the thyme and stir again. Bring to a boil, and then to a simmer for 30 minutes, until lentils are fully cooked. Add in kale and lime juice and stir to combine. Remove the thyme. Scoop out two cups of soup (with liquid) and pour into your blender. If you have a glass blender, ensure it cools down a bit first! Press the soup setting or blend until fully blended out. Pour back into soup pot and mix the soup together one more time to combine everything. Serve the soup and top with your favourite toppings and enjoy!
