Easy Vegan Lentil Veggie Soup 🌱A simply delicious & satisfying one-pot soup made of lentils, carrots, broccoli, cauliflower and celery simmered in vegetable broth. This hearty, healthy vegan recipe is high in nutrition, low in calories, easy to prepare, budget-friendly & very versatile. Oil-free and GF.
32ouncesvegetable brothI use boxed vegan broth. Bouillon is fine too.
16ouncesmixed vegetablesfrozen - I use broccoli, cauliflower and carrots. Chop into smaller pieces if needed.
Thoroughly rinse uncooked lentils with water. Drain well.
Pour lentils into a large pot and cover with 4 cups of water.
Bring to a boil, then turn down heat and simmer approximately 15-20 minutes. Don't add salt to the water or cover the pot.
Lentils are ready when they’re tender but not mushy. Most or all of the water will be absorbed into the lentils.
Add vegetable broth, celery, carrots, broccoli and cauliflower. Stir in salt & pepper. Continue simmering until veggies are tender (about 15 minutes).
Remove lentil soup from heat and serve!
🥕Don’t add salt to the water while the lentils are cooking, as it will make them tough.🥕Serving tip - A drizzle of plain vegan yogurt and lemon wedges provide a refreshing bright contrast to the mellow and nutty flavors of the lentils & veggies.🥕Canned Lentils - If you’re in a hurry or don’t have dried lentils on hand, you can substitute the dried lentils with 2 or 3 15 ounce cans of pre-cooked lentils. The ratio of dried to canned lentils in this recipe would equal about 2.5 cans. I suggest rinsing the canned lentils before making your soup so they’ll better absorb the flavors of your broth.🥕Gluten allergies - Make sure any broth or bouillon you use is labeled gluten-free, if that is a concern.🥕Storage - This recipe yields approximately 4 quarts of soup. Leftover soup may be refrigerated in an airtight container for up to 3 days or frozen in an airtight freezer safe container for up to 3 months.