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easy lentil soup
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Vegan Lentil Soup

Made with whole lentils, carrots, and kale. Packed with nutrition and flavor.
Course Main Course
Cuisine American, Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 294kcal
Author Rena

Ingredients

  • 2 Cups Whole Lentils dried French lentils, or also known as Du puy
  • 5 Cups Low-Sodium Vegetable Broth
  • 2 Large Carrots peeled and sliced into 1/4-inch thick rounds
  • 3 Cups Chopped Kale Leaves
  • 1 Leek sliced
  • 2 Garlic Cloves minced
  • 2 Sprigs Fresh Thyme
  • 1 Bay Leaf
  • 1 Tbsp Olive Oil
  • 1 Tsp Kosher Salt or to taste
  • ¼ Tsp Freshly Ground Black Pepper
  • 1 Tbsp Freshly Chopped Parsley
  • Lemon or lime slices to serve

Instructions

Slow Cooker Instructions

  • Remove any damaged lentils and stones from the lentils.
  • Place the lentils into a colander and rinse well under cold running water to remove any dirt or other debris.
  • In a 6-quart or larger slow cooker, combine all the ingredients and stir well to combine. Cover and cook on LOW setting until the lentils and veggies are tender, about 8 hours.
  • Prior to serving, remove the thyme sprigs and bay leaf. Serve the soup hot, garnished with parsley and lime wedges.

Stovetop Instructions

  • In a large soup pot or Dutch oven, heat oil over medium-high heat. Add leek and sauté for 4-5 minutes. Add garlic and sauté until fragrant, about 1 minute.
  • Stir in lentils, carrots, broth, thyme and bay leaf. Cover and bring the mixture to a boil, once the mixture starts to bubble immediately reduce the heat and let simmer on low until soup is thick, for about 25-30 minutes.
  • Next, stir in the kale and cook, for 6-8 minutes more. Once the soup is done discard the thyme sprigs and bay leaf.
  • Taste and adjust the salt according to your taste. Serve the soup hot, garnished with parsley and lime wedges.

Notes

  • Cook time based on how long it takes to cook on your stovetop
  • Using the slow cooker, cook time is 6-8 hours.
  • For stovetop, use green or brown lentils. They tend to cook faster and you get a thicker consistency.

Nutrition

Calories: 294kcal | Carbohydrates: 49g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Sodium: 1208mg | Potassium: 879mg | Fiber: 21g | Sugar: 5g | Vitamin A: 8117IU | Vitamin C: 48mg | Calcium: 105mg | Iron: 6mg