Vegetable Lentil Soup

Vegetable Lentil Soup with array load of vegetables is a filling one-pot vegan meal. Made with Lentils, Zucchini, Carrot, Celery, this soup is loaded with plant-based protein and fibre.

Course Soup

Cuisine American

Prep Time 10

Cook Time 30

Servings Servings

Calories 195kcal

Author Subhasmita

Ingredients

2 tablespoon Olive oil
1 medium Onion Chopped
1 tablespoon Garlic Minced
2 stalks Celery
1 cup Brown lentils (ref notes 1)
2 bay leaves
2 Carrots Chopped
1 can tomato 14 oz
2 teaspoon Italian seasoning
4-5 cups Vegetable stock
1 Red bell pepper
1 medium Zucchini Cut into cubes
½ teaspoon salt and Pepper each

Instructions

Rinse the lentil, drain water and keep aside.
Heat oil a heavy bottom soup pot. Add minced garlic followed by chopped Onion. Saute for a minute.
Add bay leaf, chopped celery, Chopped Carrot. Saute 1 -2 minutes, until the mixture is aromatic.
Stir in rinsed lentil and 2 cups warm stock to the pot. Add Italian seasoning, salt and pepper.
Once the mixture comes to a boil, lower the heat and cover. Let it cook covered for 30 minutes.
After 30 minutes, the lentil would have almost half cooked. Stir in tomatoes, zucchini, and chopped red pepper. Mix well.
At this point check the consistency and add 2-3 cups of more stock as required.
Cover and let it cook for another 10-12 minutes.
At the end of cooking, the lentils would have are cooked and are soft and tender,
With the back of the spoon smash the soup (or use a hand-held blender and pulse it a couple of times) . This step is to make the soup thick and creamy without adding any cream or thickening agent. Instead, you can also use an immersion blender and pulse it a few times.

Notes

For the lentils to cook faster, soak lentils for 3-4 hours or overnight.

Nutrition