Vegan Lentil and Vegetable Soup

Vegan Lentil and Vegetable Soup is one of our budget-friendly plant-based recipes.

Ingredients:

• 1 tablespoon oil (or water for sautéing)
• 1 medium onion, diced
• 2-3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup dry lentils (green or brown, rinsed)
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth (or water with bouillon)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 2 cups spinach or kale (optional)

Instructions:

1. Heat the oil (or water) in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
   
   
2. Add the garlic, cumin, smoked paprika, thyme, and turmeric. Stir and cook for 1 minute to release the spices’ aroma.
   
   
3. Add the lentils, diced tomatoes, and vegetable broth. Stir well and bring to a boil.
   
   
4. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
   
   
5. If using spinach or kale, stir it in during the last 5 minutes of cooking until wilted.
   
   
6. Taste and adjust seasoning with salt and pepper.
   
   
7. Serve hot with crusty bread or a side salad.

Cost-Saving Tips:

• Buy lentils in bulk to reduce costs.

• Use whatever vegetables you have on hand (zucchini, potatoes, or frozen veggies work well).

• Freeze leftovers for a quick, budget-friendly meal later.

This hearty soup is nutritious, filling, and perfect for meal prep!

Thank You For Reading!

If you have any thoughts or questions, I would love to hear from you.

Drop a comment or reach out directly, and I will get back to you.

• Website: Healthy Tool

• Email: kerri@healthytool.net

• Instagram: Healthy.Tool

Until next time,

Kerri