Vegan spiced lentil soup

By • January 28, 2016 0 Comments

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Author Notes: Vegan spiced lentil soupOh Sweet Day!


Serves 4 to 6

  • 4 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and diced
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • 1/2 teaspoon dried thyme
  • 1 28-ounce can of diced tomatoes
  • 1 540-gram can of lentils, rinsed and drained
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 1 cup chopped fresh collard greens
  • juice of 1/2 lemon
  • 1 dash Tabasco
  • 1 tablespoon vegan parmesan cheese
  1. Heat oil in a large heave-duty pot over medium high heat. Add the onions and carrots. Cook until the onions are translucent, about 5 minutes.
  2. Add garlic, cumin, coriander, curry powder and thyme. Cook and stir for another minute.
  3. Add tomatoes with the juice and cook for a few more minutes.
  4. Stir in lentils, broth and water. Add salt, black pepper and red pepper flakes. Bring the mixture to a boil on high heat. Cover the pot and simmer over low heat for 20 minutes.
  5. Add the chopped collard greens and cook for another 5 minutes, until vegetable is just softened.
  6. Serve immediately with a squeeze of lemon juice, Tabasco and vegan Parmesan, if desired.

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