Damn Good Vegan Lentil Soup

In the hustle and bustle of our daily lives, we often forget to take a moment for ourselves. Cooking can be a meditative experience, a moment to connect with simple ingredients that nurture not just our bodies, but also our spirits. Today, dear friend, we will embark on a calming journey to create a recipe that has warmed the hearts of many: Damn Good Vegan Lentil Soup. Imagine the soothing aroma filling your kitchen as you prepare this delectable soup, each ingredient a small gift from the earth, inviting you to slow down and savor the moment.

Why This Damn Good Vegan Lentil Soup Brings Comfort and Nourishment

This soup isn’t just a dish; it is a warm hug in a bowl, brimming with vibrant colors and comforting flavors. Lentils, nature’s little powerhouses, are packed with protein and fiber, providing you with sustenance that feels both light and hearty. The bright orange of the carrots and golden hues of butternut squash dance with cheerfulness, while the smoky notes of fire-roasted tomatoes wrap you in warmth. Each ingredient in this soup is thoughtfully chosen to nourish your body and bring peace to your soul, reminding us that food can indeed heal in more ways than one.

Step By Step How to Prepare Damn Good Vegan Lentil Soup

Begin your culinary journey by gathering all your ingredients, taking a moment to appreciate their beauty. Add the olive oil to a large, heavy-bottomed pot or Dutch oven (at least 5-qt capacity) over medium heat. As the oil warms, inhale deeply and let the calm wash over you.

Once hot, add in the carrot, celery, and onion to the pot. Sprinkle with 1 teaspoon of kosher salt. Stir to combine, allowing these friendly vegetables to mingle. Cook, stirring occasionally, until they soften slightly about 5 to 6 minutes.

Now, it’s time to awaken the flavors. Add the garlic, cumin, paprika, turmeric, ground black pepper, and cayenne pepper. Stir to mix, letting the enticing aromas fill the air for about 1 to 2 minutes.

Introduce the bay leaves, lentils, diced butternut squash, and crushed fire-roasted tomatoes. Again, sprinkle with another teaspoon of kosher salt and stir to combine. Pour in the vegetable broth or stock, giving it one last gentle stir.

Increase the heat to medium-high, bringing your soup to a lovely boil, watching as all the ingredients dance together in harmony.

Once bubbling, reduce the heat to low to maintain a gentle and steady simmer. Partially cover the pot to allow steam to escape while it cooks. Let your soup simmer for 25 to 30 minutes, until the lentils are tender yet maintaining their shape.

When the lentils are just right, it’s time to finish your divine creation. If creaminess calls to you, carefully transfer ⅓ of the soup to a blender and blend until smooth. (Or use an immersion blender right in the pot, if that feels more comfortable.) Stir the blended soup back into the pot.

Lastly, add the shredded kale and a squeeze of fresh lemon juice, stirring to blend. Cover the pot and let it steam for 4 to 5 minutes, letting the kale soften beautifully. Before serving, taste and add any additional salt or pepper, as needed.

Serve your nourishing soup immediately! A drizzle of olive oil, a sprinkle of finely chopped fresh herbs, and some toasted breadcrumbs on top can elevate your experience. Enjoy every scoop!

Wholesome Ingredients You’ll Need

• 3 tablespoons olive oil
• 3 medium carrots, diced
• 1-2 ribs celery, diced
• 1 large yellow onion, diced
• 2 teaspoons kosher salt, divided
• 4-5 cloves garlic, finely chopped or grated
• 1 heaping tablespoon ground cumin
• 2 teaspoons sweet paprika
• 1 teaspoon ground turmeric
• ½ teaspoon ground black pepper
• ½ teaspoon cayenne pepper
• 2 bay leaves
• 1 ¼ cup brown or green lentils
• ½ medium butternut squash, diced into ½-inch cubes (approx. 4 cups or 20 ounces)
• Two 14-ounce cans crushed fire-roasted tomatoes
• 8 cups vegetable broth or stock
• 2 cups packed shredded kale (or 5 oz baby kale)
• 2 lemons, juiced
• Optional for serving: an extra swoosh of olive oil, a generous spoonful of toasted breadcrumbs, and toasty buttered bread.

How to Serve Damn Good Vegan Lentil Soup with Intention

When the time comes to serve your soup, take a moment to honor the effort and love you’ve poured into it. Ladle the soup into warm bowls, allowing the aroma to transport you to a place of comfort and peace. As you present the bowls, encourage those you love to join you at the table, sharing stories and laughter, as the soup nourishes not only the body but also the heart.

How to Store Damn Good Vegan Lentil Soup the Right Way

If there are leftovers although it can be hard to resist a second serving allow the soup to cool to room temperature before transferring it to airtight containers. This soup keeps well in the refrigerator for up to five days, or it can be frozen for up to three months. When it’s time to enjoy it again, simply warm it gently on the stove, adding a splash of water or broth if needed to revive its creamy texture.

Mama Lila’s Helpful Tips

• Rinse your lentils carefully before using, removing any unwanted debris. This will ensure a clean and loving base for your soup.
• Feel free to switch the kale for other greens like spinach or Swiss chard, adapting to your taste and what’s available to you.
• Add a touch more lemon juice just before serving to brighten the flavors, if you like.

Peaceful Variations to Explore

• Incorporate diced sweet potatoes or other seasonal vegetables in place of butternut squash for a different texture and flavor.
• Experiment with herbs such as thyme or rosemary to elevate the comforting aroma.
• For a bit of added heat, consider mixing in diced jalapeños when sautéing the vegetables.

Discover More Nourishing Recipes

Head over to our Recipe Trends page and uncover a world of fresh, plant-forward ideas that fit right into your daily routine. From vibrant seasonal flavors to calming, wholesome dishes, each recipe is designed to spark inspiration and bring a sense of balance to your kitchen. Find comfort, joy, and connection in every meal while exploring what’s trending right now.

Damn Good Vegan Lentil Soup

A comforting and nourishing vegan lentil soup filled with vibrant vegetables and rich flavors, perfect for providing warmth and satisfaction in a bowl.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Comfort Food, Vegan

Calories: 280

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the soup

• 3 tablespoons olive oil
• 3 medium carrots, diced
• 1-2 ribs celery, diced
• 1 large yellow onion, diced
• 2 teaspoons kosher salt, divided
• 4-5 cloves garlic, finely chopped or grated
• 1 heaping tablespoon ground cumin
• 2 teaspoons sweet paprika
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon cayenne pepper
• 1.25 cups brown or green lentils
• 0.5 medium butternut squash, diced into ½-inch cubes (approx. 4 cups or 20 ounces)
• 2 14-ounce cans crushed fire-roasted tomatoes
• 8 cups vegetable broth or stock
• 2 cups packed shredded kale (or 5 oz baby kale)
• 2 whole lemons, juiced

For serving (optional)

• to taste olive oil extra for drizzling
• to taste toasted breadcrumbs for garnish
• to taste buttered bread for serving

Method

 

Preparation

1. Gather all ingredients and take a moment to appreciate their beauty.
2. Add olive oil to a large, heavy-bottomed pot or Dutch oven over medium heat.

Sauté Vegetables

1. Once hot, add carrots, celery, and onion. Sprinkle with 1 teaspoon of kosher salt and stir to combine.
2. Cook, stirring occasionally, until softened slightly, about 5 to 6 minutes.

Add Spices

1. Add garlic, cumin, paprika, turmeric, ground black pepper, and cayenne pepper. Stir to mix, letting the aromas fill the air for 1 to 2 minutes.

Combine Main Ingredients

1. Introduce bay leaves, lentils, butternut squash, and crushed tomatoes. Sprinkle with another teaspoon of kosher salt and stir.
2. Pour in vegetable broth and stir gently.

Cook Soup

1. Increase heat to medium-high and bring soup to a boil.
2. Reduce heat to low, cover partially and let simmer for 25 to 30 minutes until lentils are tender.

Finish and Serve

1. If a creamier texture is desired, blend ⅓ of the soup and mix back in.
2. Stir in shredded kale and lemon juice, cover, and let steam for 4 to 5 minutes.
3. Taste and adjust seasoning before serving.
4. Serve immediately with a drizzle of olive oil, herbs, and toasted breadcrumbs.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 48gProtein: 14gFat: 6gSaturated Fat: 1gSodium: 500mgFiber: 16gSugar: 8g

Notes

Rinse lentils before use. Substitute kale with other greens like spinach. A touch of lemon juice adds brightness.

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Common Questions About Damn Good Vegan Lentil Soup

This Damn Good Vegan Lentil Soup is more than just a recipe; it’s an invitation to find joy and solace in the act of nurturing ourselves. Enjoy the nourishing embrace of each bowlful, cooked with love and intention, from my kitchen to yours.