Vegan Lentil Soup

vegan lentil soup the minimalist baker

This 1-Pot Vegan Lentil Soup recipe is from Minimalist Baker. For those who like keeping things simple with a one pot meal (and who doesn’t?), this soup fits the bill.

Skip a sink full of dishes to clean up later by using a large pot or dutch oven.

That way all the flavours can blend together as the soup cooks.

Chunky vegetables, lentils, and herbs make this an aromatic dish; a perfect fall or early spring meal.

Ingredients:

  • water
  • vegetable broth
  • carrots
  • shallots
  • celery
  • potatoes
  • lentils (green or brown)
  • kale (or other leafy green)
  • herbs & spices: garlic, rosemary, thyme, black pepper, salt (optional)

Note: For an oil-free soup, be sure to saute with water or vegetable broth.

Making your own vegetable broth, and leaving out the salt, will help to keep the sodium content down.

However, if you don’t have any homemade broth on-hand, having a low sodium, store bought vegetable broth is always an option.

Click here to check out the sodium content of the Wegmans Organic Vegetable Broth (also linked above). Just hold your cursor over “nutritional info” to see the details.

Around 150 mg of sodium per cup (250 ml) is usually what you’ll find in the low sodium varieties.

Also, if you don’t have any fresh leafy greens, or you’re looking for a more budget-friendly option, you could always go with frozen chopped spinach.

Just be sure to add it in near the end, as it won’t need long to cook.

Find the full recipe for Vegan Lentil Soup on Minimalist Baker.

Related >> Sweet Potato Kale & Lentil Soup

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