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

Instructions

Add hot water to the lentil until it is completely covered. Cover a lid and let it rest.
Heat butter/oil a heavy bottom soup pot. Add minced garlic, bay leaf followed by chopped Onion,carrot and celery. Saute 1 -2 minutes, until the mixture is aromatic.
Add in zucchini, chopped pepper and potato.
Drain lentil and add it to the pot along with tomato and vegetable stock. Add salt, italian seasoning and pepper.
Once the mixture comes to a boil, lower the heat and cover. Let it cook covered for 30 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