Description
This Quick and Easy Vegetarian Lentil Soup recipe is made using canned lentils, which cuts down on the cooking time so much! This soup is still hearty and flavorful but it is ready in half the time. This plant based soup recipe is a protein packed one pot meal that can be prepped ahead of time and is freezer friendly. Enjoy with lunch or dinner and serve with bread.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 cup small diced celery
- 1 cup small diced carrot
- 1/2 yellow onion, diced
- 2–3 cloves garlic, minced
- 2 (15 oz) cans lentils, drained and rinsed
- 1 (14.5 oz) can fire roasted diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- 2–4 cups vegetable broth, depending on how thick/liquidy you like your soup. I usually use about 2 1/2 cups.
- 1 cup chopped kale or spinach
- Salt and cracked black pepper, to taste
Instructions
- Add olive oil to a large pot and place over medium heat. Next, add in diced celery, onion and carrot, as well as 1/2 teaspoon salt and 1/2 teaspoon crushed black pepper. Mix everything together and let cook until veggies are starting to soften, 3-4 minutes, stirring a couple times.
- Add in the garlic and cook another 1-2 minutes, until fragrant. Next, add in the lentils, canned tomatoes with the liquid included, tomato paste and Italian seasoning. Mix together well and cook for just about 1-2 minutes before adding in the vegetable broth.
- Mix soup well and bring to a simmer, I like to place a lid halfway over the pot to help it heat up more quickly. Let soup simmer for at least 10-15 minutes, but you can cook longer if you like. Turn the heat off and stir in the chopped kale. Add any additional salt and pepper needed.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup, Vegetarian
- Method: Stovetop
- Cuisine: American
