Vegan Lentil Soup

Reviews (4) |

This vegan lentil soup is brimming with fresh ingredients and loaded with lentils, offering a healthy dose of fiber in every spoonful. It’s the ideal cold-weather lunch or nutritious dinner that the whole family will enjoy.

Total Time:

1 hr

Cooking Time:

20 mins

Servings:

Nutrition Profile:

Dinner, High-Fiber, Mediterranean, Soup

Nutrition Notes

Lentils: Packed with plant-based protein and fiber, lentils help with satiety, support digestive health, and stabilize blood sugar levels.
Cannellini Beans: These beans provide a creamy texture while offering fiber and protein, promoting heart health and blood sugar regulation.

Ingredients

2 tablespoons extra-virgin olive oil
1 ½ cups chopped yellow onions
1 cup chopped carrots
3 cloves garlic, minced
2 tablespoons no-salt-added tomato paste
4 cups reduced-sodium vegetable broth
1 cup water
1 (15 ounce) can no-salt-added cannellini beans, rinsed
1 cup mixed dry lentils (brown, green and black)
½ cup chopped sun-dried tomatoes in oil, drained
¾ teaspoon salt
½ teaspoon ground pepper
1 tablespoon chopped fresh dill, plus more for garnish
1 ½ teaspoons red-wine vinegar

Directions

Step 1

Heat the oil in a large, heavy pot over medium heat.
Add the onions and carrots, and cook, stirring occasionally, until softened, about 3 to 4 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
Stir in the tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.

Step 2

Add the broth, water, cannellini beans, lentils, sun-dried tomatoes, salt, and pepper.
Bring to a boil over medium-high heat, then reduce the heat to medium-low to maintain a simmer.
Cover and simmer until the lentils are tender, about 30 to 40 minutes.