Vegan Lentil Soup
This is the BEST Vegan Lentil Soup recipe! Easily prep this comforting soup ahead of time or you can even freeze to enjoy later.
- 3 tablespoon avocado oil
- 1 cup onion diced
- 1 cup carrots diced
- 3 cloves garlic minced
- 64 oz vegetable broth
- 1 ½ cup lentils
- 28 oz diced tomatoes with juice
- 1 tablespoon Italian seasoning
- salt + pepper to taste
- 1 cup zucchini diced
- 1 cup kale chopped
In a large pot or dutch oven, heat avocado oil over medium-high heat.
Saute the carrots and onions in the oil until tender.
Add garlic and cook for 1 more minute.
Add the lentils, vegetable broth, tomatoes, Italian seasoning, and salt and pepper. Stir thoroughly then cover with a lid.
When the soup begins to boil, lower the temperature to medium low and simmer for 25 minutes or until lentils are cooked through.
Add the zucchini and kale and cook 5 more minutes, or until zucchini is tender and kale begins to soften.
Remove from heat and serve.
Calories: 226kcal | Carbohydrates: 34g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 936mg | Potassium: 705mg | Fiber: 13g | Sugar: 7g | Vitamin A: 4164IU | Vitamin C: 26mg | Calcium: 88mg | Iron: 4mg