Description
This Hearty Vegan Lentil Soup combines tender lentils, sweet carrots, celery, and a rich vegetable broth, creating a protein-packed and comforting meal. Finished with fresh spinach and red wine vinegar, this soup is an ideal option for busy weeknights or leisurely weekends. It’s not just nourishing—it’s a timeless recipe that’s delicious, easy to make, and loved by everyone.
Ingredients
Scale
- For the Soup:
- 1 medium yellow onion, chopped
- 1 cup chopped celery
- 2 cups chopped carrot
- 2 cloves garlic, minced or finely grated
- 2 teaspoons kosher salt, divided
- 1 ½ cups dry green or brown lentils, rinsed and picked over
- 1 (15-oz) can petite-diced tomatoes
- 6–8 cups vegetable stock (or chicken stock)
- 1 large bay leaf (or 2 small bay leaves)
- To Add at the End:
- 4 cups baby spinach
- 1 teaspoon red wine vinegar
Instructions
- Add onion, celery, carrot, garlic, 1 teaspoon salt, lentils, tomatoes, stock, and bay leaf to a 6-quart slow cooker. Stir to combine (do not add the spinach yet).
- Cover and cook on high for 4–6 hours or low for 6–8 hours, until the lentils and vegetables are tender.
- Remove the lid and bay leaf, then stir in the red wine vinegar. If the soup is too thick, add 1–2 cups of extra stock for desired consistency.
- Blend ½–1 cup of the soup using an immersion or regular blender for a creamier texture, then stir it back into the pot.
- Add the spinach and stir until wilted. Serve with a drizzle of olive oil or optional toppings like crusty bread, fresh parsley, or red pepper flakes.
- Category: Lunch