Hearty Vegan Lentil Soup

Fall is here! Here in Arizona it doesn't start to feel like fall until the end of October or early November... and when it gets cold it gets cold fast! I knew I immediately needed to whip up something savory, hearty, and very warm. I am so happy to share with you this recipe for delicious hearty lentil soup to keep you warm this season.

Hearty Vegan Lentil Soup

(Printable Recipe)

What you'll need:

• 2 cups water + 2 extra cups
• 4-6 cups of your favorite organic low sodium vegetable stock
• 1 cup green lentils, rinsed and drained
• 1 15 oz can of no salt diced tomatoes
• 1 sm/med yellow onion (red onion works great too!), chopped
• 3 large carrots, chopped
• 1 organic russet potato, chopped
• 2 cloves garlic, minced
• 3/4-1 cup fresh swiss chard or kale, chopped
• 1 1/2 tsp ground coriander (or cumin)
• 1/2 tsp curry powder
• 1/2 tsp dried thyme
• Small pinch of red pepper flakes
• Ground pepper
• Juice of 1/2 fresh lemon (optional)

Directions:

• Add 2 cups water to stock pot and bring to a boil. 
• Add in chopped yellow onion, potato, and carrot and cook until the onion is translucent. 
• Lower heat a bit and add in minced garlic, cumin, curry powder, and thyme. 
• Cook until fragrant about one minute 
• Pour entire can of diced tomatoes and cook five minutes stirring often.
• Next pour in lentils, broth, and 2 extra cups water. Add red pepper flakes. 
• Bring to a boil then lower to simmer and cover partially. 
• Cook for 30-35 minutes or until lentils are soft. 
• Transfer 2 cups of soup to a high speed blender and puree until smooth. 
• Add soup back to the pot and stir. 
• Add in fresh swiss chard or kale and cook an extra few minutes. 
• Remove from heat and add in juice of 1/2 lemon (if desired) to soup and stir. 
• Serve immediately.

This soup freezes very well for about 3 months. Make a huge batch and portion out for a quick meal.