Active Time:20 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hrServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
What Type of Lentils Can Be Used in Vegan Lentil Soup?
In this lentil soup recipe, we use a mix of dry lentils, including brown, green and black. You can use any combination of these varieties in your soup. We recommend sticking to whole lentils instead of split lentils. Although whole lentils take longer to cook, they retain their shape better and add texture to the soup, whereas split lentils break down and become mushy.
How to Store Vegan Lentil Soup
Lentil soup can be stored in an airtight container and refrigerated for up to 5 days. To reheat, you can microwave the soup on High until warm.
Can You Freeze Vegan Lentil Soup?
Yes, lentilsoup is easy to freeze. After the soup has cooled, portion and store it in freezer-safe containers. Freeze for up to 2 months. Be sure to label the containers so you can keep track of the freshness.
Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman, Art Director: Maria Emmighausen
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1 ½cupschopped yellow onions1cupchopped carrots3clovesgarlic, minced2tablespoonsno-salt-added tomato paste4cupsreduced-sodium vegetable broth1cupwater1(15 ounce) canno-salt-added cannellini beans, rinsed1cupmixed dry lentils (brown, green and black)½cupchopped sun-dried tomatoes in oil, drained¾teaspoonsalt½teaspoonground pepper1tablespoonchopped fresh dill, plus more for garnish1 ½teaspoonsred-wine vinegar
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1 ½cupschopped yellow onions
1cupchopped carrots
3clovesgarlic, minced
2tablespoonsno-salt-added tomato paste
4cupsreduced-sodium vegetable broth
1cupwater
1(15 ounce) canno-salt-added cannellini beans, rinsed
1cupmixed dry lentils (brown, green and black)
½cupchopped sun-dried tomatoes in oil, drained
¾teaspoonsalt
½teaspoonground pepper
1tablespoonchopped fresh dill, plus more for garnish
1 ½teaspoonsred-wine vinegar
DirectionsHeat oil in a large, heavy pot over medium heat. Add onions and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.Grant WebsterStir in broth, water, cannellini beans, lentils, sun-dried tomatoes, salt and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer. Cover and simmer until the lentils are tender, 30 to 40 minutes.Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman, Art Director: Maria EmmighausenRemove from heat and stir in dill and vinegar. Garnish with additional dill, if desired, and serve.Grant WebsterOriginally appeared: EatingWell.com, November 2020
Directions
Heat oil in a large, heavy pot over medium heat. Add onions and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.Grant WebsterStir in broth, water, cannellini beans, lentils, sun-dried tomatoes, salt and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer. Cover and simmer until the lentils are tender, 30 to 40 minutes.Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman, Art Director: Maria EmmighausenRemove from heat and stir in dill and vinegar. Garnish with additional dill, if desired, and serve.Grant Webster
Heat oil in a large, heavy pot over medium heat. Add onions and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.
Grant Webster
Stir in broth, water, cannellini beans, lentils, sun-dried tomatoes, salt and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer. Cover and simmer until the lentils are tender, 30 to 40 minutes.
Remove from heat and stir in dill and vinegar. Garnish with additional dill, if desired, and serve.
Originally appeared: EatingWell.com, November 2020
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Nutrition Facts(per serving)272Calories7gFat42gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
