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One-Pot Veggie Lentil Soup

December 19, 2019

Watch How To Make It Here

 This recipe starts at 07:26 

This hearty vegetable and protein-packed soup is a wonderfully filling meal option for a cold, dark winter day. 

 

You can blend half this soup to make it a more creamy, daal or split-pea like soup, or you can leave it unblended for a minestrone-like soup. 

One pot vegetable lentil soup

Recipe PDF

▸ ▹ Vegan, gluten-free, one-pot, nut-free, soy-free

Yield: 4-6 servings
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min (excluding soak time)

 

INGREDIENTS:

1 Tbsp (15 mL) vegetable oil

2 medium yellow onions, diced 

3 cloves garlic, crushed

1 fresh red chilli pepper, minced

1 tsp (4 g) turmeric powder

1 tsp (4 g) curry powder

1 tsp (4 g) garam masala powder

1 tsp (4 g) salt

½ tsp black pepper

 

3 cups (600 g) green or brown lentils, soaked for 2-4 hours, rinsed and drained

2 potatoes, cut into 1 cm (½ inch) cubes

5 cups (1¼ L) vegetable stock**

 

2 carrots, diced

½ head of broccoli, broken into bite-sized florets

 

Directions

  1. In a large pot on medium-high heat, add the oil. Once hot, add the onions and sauté until translucent, about 5 minutes. Add splashes of water as needed to deglaze the pot.

  2. Add the garlic and red chilli, cook for 2 minutes, before adding the spices and sautéing for about 30 seconds or so. Then add the lentils, potatoes, and vegetable stock. Bring to a boil, then reduce to a simmer with the lid partially covered. After 5 minutes, add the carrots and cook for another 10 minutes. 

  3. Add the broccoli and cook for another 3 minutes until tender. 

  4. Adjust salt and pepper to your liking and enjoy!

Notes

  1. *Can substitute with 2 vegetable bouillon cubes plus 5 cups (1¼ L) water.

  2. Variations: add vegetables of your choosing, such as mushrooms (added in with the garlic and sautéed for an extra 3 minutes), sweet potatoes (added in with the lentils), or spinach (added 2 minutes before the end).

  3. Storage: store leftovers in an air-tight container in the fridge for up to 1 week, or in the freezer for up to 2 months. 

  4. To soak or not to soak? When we have time, we like to soak our lentils for at least a couple hours beforehand to help decrease the cooking time and to help increase nutrient absorption. Soaking, though, is not necessary for this recipe; if using unsealed lentils, add an extra 15 minutes to the cooking time. 

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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