So even though the day before yesterday was the first day of spring, Old Man Winter is clearly having a hard time relinquishing his hold on the weather. I’m fine with it. I like being warm and cozy, wrapped in sweaters, and eating hot muffins and soup. So far, my attitude about this eternal winter is worth commending.
Today I decided I wanted something to make something ridiculously healthy and delicious. So I made a vegan lentil soup. I ended up really happy with it, especially since it’s very high in vegan protein and fiber. Protein is something I struggle with eating a lot of and I try to eat as much fiber as possible. Glamorous, yes? Nevermind.
Oh, and did I mention that this recipe has like virtually no fat or sugars and is crazy low in calories. I had this for lunch yesterday with a bran muffin smeared with coconut butter and chocolate for dessert. The latter was mandatory.
Vegan Lentil Soup
- 1/3 cup lentils (soaked overnight)
- 1 cup water
- ½ cup organic, chopped celery
- ½ cup chopped carrots
- 1/8 cup chopped onion
- 1 tsp. organic beef bouillon*
- 1 tsp. dried parsley
- ½ tsp. sea salt
- ½ tsp. cumin
- Small pinch of thyme and tarragon
*I used Better than Bouillon in Beef. This stuff is amaaaazing. It’s organic and doesn’t have that nasty MSG that most bouillons have. If you want to make this totally vegan, use a vegetable base bouillon.
Bring lentils to a boil in salted water and then let them simmer for an hour, or until totally cooked. (I soaked the lentils overnight to make cooking time faster. It’s not really necessary, but makes things easier.) Rinse lentils. Add them back to your cooking pot with everything but the spices. Once everything is cooked, stir in the spices. That’s it. This recipe serves 2.
Nutritional Info (per serving): Cals: 132, Fat: .5g, Sodium: 641mg, Carbs: 23.5g, Fibre: 11g, Sugar: 3g, Protein: 9g
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Do you have a favourite vegan soup?
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