Best 6 Hearty Vegetarian Lentil Soup Recipes

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In the realm of hearty and flavorful vegetarian dishes, the lentil soup stands tall. This wholesome and comforting soup is a symphony of textures and flavors, perfect for a nourishing meal on chilly days or as a light and satisfying lunch. With its robust base of lentils, aromatic spices, and a medley of vegetables, lentil soup is not only a culinary delight but also a powerhouse of nutrients. Whether you prefer a classic version or a twist with added ingredients, this article presents a collection of lentil soup recipes that cater to diverse tastes and preferences. From the traditional Indian dal to a hearty Italian-inspired soup, each recipe offers a unique culinary journey. So, gather your ingredients, prepare your taste buds, and embark on a delightful exploration of the flavors and goodness that lentil soup has to offer.

**Recipes:**

1. **Classic Lentil Soup:** This timeless recipe forms the foundation of many variations. A harmonious blend of lentils, vegetables, and herbs simmered in a flavorful broth creates a comforting and nourishing soup that is perfect for a cozy meal.

2. **Indian Dal:** Infused with aromatic spices and a hint of heat, this Indian-style lentil soup is a flavorful delight. Lentils are cooked with a medley of spices, including cumin, coriander, and turmeric, resulting in a rich and satisfying soup that is sure to warm your soul.

3. **Italian Lentil Soup:** Inspired by the rustic flavors of Italy, this lentil soup showcases the vibrant flavors of Mediterranean cuisine. Lentils are simmered in a tomato-based broth, along with vegetables, herbs, and a touch of Parmesan cheese, creating a hearty and flavorful soup that will transport your taste buds to the Italian countryside.

4. **Lentil Soup with Sweet Potatoes and Coconut Milk:** This unique recipe adds a touch of sweetness and creaminess to the classic lentil soup. Lentils are cooked with roasted sweet potatoes, coconut milk, and a blend of spices, resulting in a velvety and flavorful soup that offers a delightful twist on the traditional version.

5. **Moroccan Lentil Soup:** Bursting with the vibrant flavors of Moroccan cuisine, this lentil soup is a culinary adventure. Lentils are simmered in a rich broth infused with aromatic spices, such as cumin, paprika, and cinnamon, along with a medley of vegetables and chickpeas, creating a hearty and flavorful soup that will tantalize your taste buds.

Let's cook with our recipes!

HEARTY VEGETABLE LENTIL SOUP



Hearty Vegetable Lentil Soup image

My mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cold autumn nights, so I paired the lentils with turkey bacon and a handful of spices. -Nicole Hopping, Pinole, California.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

6 bacon strips, chopped
1 pound red potatoes (about 3 medium), chopped
2 medium carrots, chopped
1 medium onion, chopped
6 garlic cloves, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1-1/2 cups dried lentils, rinsed
4 cups chicken stock

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer., Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.

Nutrition Facts : Calories 314 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 708mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 17g fiber), Protein 20g protein. Diabetic Exchanges

HEARTY VEGAN LENTIL SOUP



HEARTY VEGAN LENTIL SOUP image

Filled with hearty vegetables and made in 1 pot, this vegan lentil soup is super hearty, healthy, and ready in about 45 minutes!

Provided by Julie | The Simple Veganista

Categories     Entree

Time 55m

Number Of Ingredients 17

1/4 cup water or 2 tablespoons olive oil
1 medium onion, diced
2 - 3 carrots (about 1 cup), diced
2 celery ribs, diced
3 cloves garlic, minced
1 cup (6oz.) green beans, cut into 1 inch pieces (fresh or frozen)
1 can (14oz) diced tomatoes with juices, or 2 - 3 roma tomatoes diced
1 lb. baby potatoes, diced
1 1/2 cups dried brown or green lentils
1 1/2 teaspoons paprika
1/2 teaspoon cumin
1/2 teaspoon curry
6 cups water or low-sodium broth, + more as needed
2 handfuls of baby spinach or kale
juice of 1 lemon
1/2 cup parsley, chopped
mineral salt & pepper, to taste

Steps:

  • Saute: In large dutch oven or pot, heat water/olive oil over medium heat. Add onion, carrots, celery, and garlic, saute for 5 minutes. Add the paprika, curry, and cumin, saute 1 minute, or until fragrant.
  • Simmer: Add the green beans, tomatoes, potatoes, lentils, and liquids, give a good stir and bring to a boil, turn heat to low, cover askew and simmer for 30 - 35 minutes, stirring occasionally.
  • Add greens: 5 minutes before soup is done, stir in the greens. Add more water if needed, maybe up to 1 cup. Add lemon juice and season with salt & pepper.
  • Serve: Ladle into soup bowls and top with a sprinkle of fresh chopped parsley and squeeze of lemon juice for an extra touch of brightness. Pairs great with homemade vegan cornbread, vegan naan or artisan bread.
  • Serves 6
  • Leftovers will keep in the refrigerator for 4 - 5 days. store covered. To keep longer, store in the freezer in freezer-safe containers for 2 - 3 months.

Nutrition Facts : Calories 269 calories, Sugar 6.8 g, Sodium 274.7 mg, Fat 1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 52.8 g, Fiber 10.3 g, Protein 15 g, Cholesterol 0 mg

HEARTY VEGGIE LENTIL SOUP



Hearty Veggie Lentil Soup image

Chock-full of veggies, this delicious lentil soup is really simple to fix. In St. Ignatius, Montana, Joy Maynard often doubles the recipe and freezes half for later.

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 6 servings.

Number Of Ingredients 14

3 cups water
3 cups vegetable broth
3 medium carrots, sliced
1 medium onion, chopped
1 cup dried lentils, rinsed
2 celery ribs, sliced
1 small green pepper, chopped
1/4 cup uncooked brown rice
1 teaspoon dried basil
1 garlic clove, minced
1 bay leaf
3/4 cup tomato paste
1/2 cup frozen corn
1/2 cup frozen peas

Steps:

  • In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until lentils and rice are tender. , Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf.

Nutrition Facts : Calories 228 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 566mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 15g fiber), Protein 14g protein. Diabetic Exchanges

HEARTY VEGETARIAN LENTIL SOUP



Hearty Vegetarian Lentil Soup image

This comes from my favorite cookbook, Vegetarian cooking for everyone by Deborah Maddison. I LOVE this soup. It is earthy & so satisfying. I make it at least once a month and wanted to post for nutrition info! This soup gets better as it sits!

Provided by Kiwiwife

Categories     Lentil

Time 45m

Yield 12-14 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 cups finely diced onions
3 large garlic cloves
salt
pepper
3 tablespoons tomato paste
1/2 cup diced celery
1/2 cup diced carrot
2 bay leaves
1/2 cup chopped parsley (I use dried)
1 1/2 cups french green lentils or 1 1/2 cups brown lentils, washed
1 tablespoon Dijon mustard
1 tablespoon red wine or 1 tablespoon sherry wine vinegar

Steps:

  • In soup pot, sauté onion in oil until soft.
  • Work minced garlic into 1 teaspoon of salt to form a paste and add to onions.
  • Mix in tomato paste. Add celery, carrot bay leaves and parley. Cook 3 minutes.
  • Add lentils, 2 quarts of water and 1/2 tsp of salt and bring to a boil.
  • Lower heat and simmer 25-30 minutes till everything is tender.
  • Stir in mustard and vinegar. Garnish with celery leaves and parsley if desired.

Nutrition Facts : Calories 125.6, Fat 2.6, SaturatedFat 0.4, Sodium 57.1, Carbohydrate 18.9, Fiber 8.3, Sugar 2.5, Protein 6.9

HEARTY VEGETABLE AND LENTIL SOUP



Hearty Vegetable and Lentil Soup image

From The Australian Women's Weekly July issue featuring diabetic recipes. Times are estimates. Suitable for freezing. Per serve - 1360kj, 16g protein, 6g fat (1g saturated), 45g carbohydrate, 12g fibre, 500mg sodium and low GI

Provided by ImPat

Categories     Yam/Sweet Potato

Time 1h5m

Yield 2 1/2 litres, 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
2 brown onions (medium 300g, chopped)
2 garlic cloves (quartered)
2 stalks celery (200g, trimmed, chopped coarsely)
2 carrots (240g, peeled, chopped coarsely)
2 parsnips (500g, chopped coarsely)
1 kumara (500g, peeled, chopped coarsely)
1 tablespoon curry paste
2 cups vegetable stock (salt reduced 500ml)
1 liter water (4 cups)
1 cup red lentil (200g)
1 1/2 cups boiling water (extra 375ml)
2 slices bread (Low GI Burgen, toasted, to serve)
200 g low-fat yogurt
1/4 cup fresh coriander (coarsley chopped)

Steps:

  • Heat oil in a large saucepan, cook onions, garlic, celery, carrots, parsnip and kumara for about 10 minutes or until vegetables start to soften. Add curry paste and cook until fragrant.
  • Add stock, the water and lentils, bring to the boil.
  • Reduce heat, simmer for about 25 minutes or until vegetables and lentils are soft.
  • CORIANDER YOGHURT - Meanwhile blend half the yogurt with the coriander until smooth; stir in remaining yogurt. Refrigerate until required.
  • Blend or process soup in batches until smooth. Return soup to a clean pan, stir in extra boiling water and bring to the boil. (If using a stick/immersion blender you can do it in the pot and then had extra boiling water.).
  • Ladle soup into serving bowls, top with Coriander Yoghurt and a little freshly ground black pepper, if desired.
  • Serve with toasted bread cut into six servings.

Nutrition Facts : Calories 222.3, Fat 4, SaturatedFat 0.9, Cholesterol 2, Sodium 114.1, Carbohydrate 36.6, Fiber 6.1, Sugar 6.4, Protein 11.6

HEARTY LENTIL SOUP WITH SPINACH - VEGETARIAN VERSION



Hearty Lentil Soup With Spinach - Vegetarian Version image

I usually make this with bacon, but I can't eat meat on my current restricted diet, so I've tossed that smoky slab and added some other stuff! I've also almost doubled the original amounts of original recipe - I can't make small batches of soup! I pack it up in plastic containers and take them to work. *Please note that preparation time may vary. I'm a slow chopper and I accounted for that in the given time below!

Provided by e.kopeczky

Categories     Lentil

Time 1h15m

Yield 3-4 Quarts, 8-12 serving(s)

Number Of Ingredients 14

1/4 cup olive oil (or thereabouts)
1 1/2 large onions, chopped fine
4 medium carrots, peeled and chopped medium
4 celery ribs, chopped medium
6 garlic cloves
2 (14 1/2 ounce) cans diced tomatoes
1 large bay leaf
2 teaspoons minced fresh thyme leaves
2 cups lentils
1/2 teaspoon salt
ground black pepper
8 cups vegetable broth
3 cups water
8 ounces spinach, baby whole or 8 ounces regular spinach, chopped

Steps:

  • Heat olive oil at medium-high heat.
  • Add onions, carrots and celery; cook, stirring occasionally, until vegetables begin to soften (4-8 minutes).
  • Add garlic and cook until fragrant (30 seconds).
  • Stir in tomatoes, bay leaf and thyme; cook until fragrant (30 seconds).
  • Stir in lentils, salt and pepper to taste.
  • Cover, reduce heat to medium-low and cook until vegetables are softened and lentils have darkened *7-10 minutes).
  • Uncover, add vegetable broth and water.
  • Bring to a boil, cover partially, and reduce heat to low.
  • Simmer until lentils are tender but not mushy (30-35 minutes).
  • Discard bay leaf.
  • Puree 3 cups soup in blender until smooth, then return puree to pot.
  • Stir in spinach until wilted.
  • Serve! (or place in plastic containers for work!).

Nutrition Facts : Calories 172.7, Fat 7.4, SaturatedFat 1, Sodium 215.3, Carbohydrate 21.9, Fiber 7.5, Sugar 6.7, Protein 7.1

Tips:

  • For a thicker soup, use less broth or blend a portion of the soup until smooth and then stir it back in.
  • To make the soup heartier, add in some cooked quinoa, rice, or barley.
  • For a spicier soup, add in some diced jalapeño or red pepper flakes.
  • For a more flavorful soup, use a variety of vegetables, such as carrots, celery, and parsnips.
  • Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

This hearty vegetarian lentil soup is a delicious and satisfying meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.

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