Easy One-Pot Lentil Vegetable Soup (Vegan)
A hearty, nutritious, and incredibly easy one-pot soup packed with tender lentils and savory vegetables. Perfect for a cozy weeknight dinner, this vegan soup is both budget-friendly and deeply satisfying.
Ingredients
Ingredients
- 2 tbsp olive oil or avocado oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and sliced
- 2 ribs celery sliced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1/2 tsp dried thyme
- 1 cup brown or green lentils rinsed and drained
- 1 quart vegetable broth low sodium preferred
- 1 14.5 oz can diced tomatoes undrained
- 1 cup kale stems removed, chopped
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 5 days. Make-Ahead: This soup tastes even better the next day as flavors meld. Reheat on the stove or in the microwave. Freezing: Freezes beautifully for up to 3 months. Thaw overnight in the fridge. Variations: Add a bay leaf with the broth for extra depth. Substitute spinach for kale. For a creamy texture, blend half the soup with an immersion blender before adding the kale. Serving Suggestions: Serve with crusty bread or a sprinkle of nutritional yeast for a cheesy flavor boost.