Cookie And Kate Vegan Lentil Soup Recipe Made Easy

When it comes to comfort food that’s both nourishing and satisfying, the Cookie and Kate Vegan Lentil Soup is a true champion. This recipe offers a hearty blend of tender lentils, fresh vegetables, and fragrant herbs simmered to perfection.

Whether you’re new to vegan cooking or a seasoned plant-based foodie, this soup is a wonderful way to enjoy a warm, wholesome meal. Lentils are not only packed with protein and fiber but also bring a rich, earthy flavor that complements the fresh veggies beautifully.

Plus, this recipe is incredibly easy to make, perfect for cozy weeknight dinners or meal prepping for the week ahead.

What makes this soup stand out is its vibrant taste and simple ingredient list, making it a versatile staple you’ll want in your recipe rotation. You’ll find it comforting, flavorful, and totally satisfying without any animal products.

Keep reading to discover everything you need to whip up this delicious vegan lentil soup, along with tips to customize it to your taste. And if you love this, don’t miss our other plant-based favorites like A to Z Vegetarian Recipes for Every Meal and Occasion for more inspiration.

Why You’ll Love This Recipe

This vegan lentil soup recipe is a wonderful blend of nutrition, flavor, and ease. It’s:

• Rich in protein and fiber thanks to the lentils, perfect for a filling vegan meal.
• Comforting and hearty, ideal for chilly days or when you need a warm hug in a bowl.
• Simple and quick to prepare with minimal ingredients and straightforward steps.
• Versatile and customizable — you can add your favorite veggies or spices to suit your palate.
• Free from dairy and oil, making it perfect for a wide range of dietary preferences.
• Budget-friendly, using pantry staples that you probably already have on hand.

Ingredients

• 1 tablespoon olive oil (optional, can omit for oil-free)
• 1 medium yellow onion, finely chopped
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 cup green or brown lentils, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, with juices
• 6 cups vegetable broth (low sodium preferred)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh lemon juice, from 1 lemon (to finish)
• Fresh parsley, chopped for garnish

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Chef’s knife
• Cutting board
• Measuring spoons and cups
• Ladle for serving
• Bowl for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. If you prefer oil-free, you can sauté the vegetables in a little water or vegetable broth instead.
2. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onions turn translucent, about 5-7 minutes.
3. Stir in the minced garlic, cumin, coriander, and smoked paprika. Cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning.
4. Add the rinsed lentils, diced tomatoes with their juices, vegetable broth, and bay leaf to the pot. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer gently, uncovered, for 35-40 minutes. Stir occasionally and check the lentils for tenderness.
6. Once lentils are tender, remove the bay leaf and season the soup with salt and pepper to taste.
7. Add fresh lemon juice to brighten the flavors — start with half a lemon and adjust to your liking.
8. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm.

Tips & Variations

“To make this soup extra creamy, blend a cup of the soup and stir it back in.”

• Add greens: Stir in a few handfuls of chopped kale or spinach during the last 5 minutes of cooking for extra nutrition.
• Spice it up: Add a pinch of crushed red pepper flakes or check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to enhance the soup’s warmth.
• Use different lentils: Red lentils cook faster and break down more, resulting in a thicker soup; brown or green lentils hold their shape better.
• Make it in a slow cooker: Combine all ingredients except lemon juice and parsley in your slow cooker and cook on low for 6-8 hours.
• Store and freeze: This soup keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months.

Nutrition Facts

Serving Suggestions

This lentil soup pairs wonderfully with a variety of sides and toppings to make a complete meal. Try serving it with:

• Crusty whole-grain bread or a warm pita for dipping.
• A fresh green salad dressed with a tangy vinaigrette.
• Steamed brown rice or quinoa on the side for extra protein and texture.
• A dollop of vegan yogurt or a drizzle of coconut cream for creaminess.
• Sprinkled nutritional yeast for a cheesy flavor boost.

For more hearty vegan meal ideas, don’t miss our Cheap Vegetarian Recipes For Families Everyone Will Love and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Conclusion

The Cookie and Kate Vegan Lentil Soup is a shining example of how simple ingredients can come together to create a delicious and nourishing meal. It’s perfect for anyone looking to add more plant-based dishes to their repertoire without sacrificing flavor or comfort.

This soup is easy to prepare, packed with nutrients, and offers endless opportunities for customization based on what you have available.

Whether you’re cooking for yourself or feeding a family, this recipe is a reliable go-to that works well for meal prep and leftovers. Plus, it pairs beautifully with other vegan delights you can explore in our collection, such as the Vegan Chipotle Bowl Recipe for a Flavorful Healthy Meal.

Embrace the heartiness and warmth of this lentil soup and enjoy a bowl full of wholesome goodness today!

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