Vegan lentil soup

    Vegan lentil soup

    (2229)
    33saves
    1hr30min


    1892 people made this

    About this recipe: This soup is hearty and packed full of protein and flavour. It's also super-easy to make. Lentils are simmered with vegetables and seasonings. Serve with crusty bread, if desired.

    Ingredients
    Serves: 6 

    • 1 onion, chopped
    • 4 tablespoons olive oil
    • 2 carrots, diced
    • 2 sticks celery, chopped
    • 2 cloves garlic, finely chopped
    • 1 teaspoon dried oregano
    • 1 bay leaf
    • 1 teaspoon dried basil
    • 385g dried lentils
    • 400g passata
    • 2 litres water
    • 15g spinach, rinsed and thinly sliced
    • 2 tablespoons vinegar
    • salt and pepper to taste

    Method
    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. In a large soup pot, heat oil over medium heat. Add onions, carrots and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano and basil; cook for 2 minutes.
    2. Stir in lentils and add water and passata. Bring to the boil. Reduce heat and simmer for at least 1 hour.
    3. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season to taste with salt and pepper and more vinegar if desired.
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    Reviews & ratings
    Average global rating:
    (2229)

    Reviews in English (2225)

    blakeyyyboiii
    0

    First time making a soup from scratch ever and it came out fantastic! I didn't add the celery as I don't like it but I followed everything else to the T, I think I may add a tad more spinach next time maybe a full cup rather than half as I do like my spinach! But more to the point.. This is a very delicious and warming soup its also surprisingly filling and goes great with some fresh bread! Thank you for the recipe!  -  27 Jan 2016

    by
    0

    I think you will find that the passage is the tomatoes Scott!!  -  28 Aug 2015

    by
    2492

    Based on comments here, I made some substitutions and I think this is the best lentil soup I've had in a long time. I added another 2 carrots, I doubled all the spices. I added 1/8 tsp. red pepper flakes, I bought a can of 28oz. crushed tomatoes. I added the 14.5 oz. that the recipe called for, then used the rest mixed with 4 cups of broth and water to make the 8 cups of "water". I used 1 cup brown and 1 cup red lentils, I used 3 T. of lemon juice instead of vinegar, and I added about 3 Tablespoons of port. I guess that's a lot of changes, but trust me, people can't stop eating it. It's really great.  -  24 Dec 2006  (Review from Allrecipes US | Canada)

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