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Get ready to nourish your body with clean, comforting whole foods like this warming lentil soup. The key to packing in as much nutrition as you possibly can is sourcing the freshest, local vegetables you can find. Check what’s available at your local farmers’ market or produce co-op, and adapt the recipe to suit. If you stock your pantry now with a good selection of high quality dried herbs and spices, then you’ll always be able to whip up a soup like this that tastes sensational and that your body will love you for. Nutritious fuel to power a busy day!

Vegetable Lentil Soup [Vegan]

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Serves

6

Ingredients You Need for Vegetable Lentil Soup [Vegan]

Lentils

  • 250 g green lentils (soak overnight, rinse and drain)
  • 4 cups purified water

Soup

  • 1 leek chopped
  • 1 brown onion peel and dice small
  • 2 celery stalks dice small
  • 1 whole silver beet, remove stem and chop finely
  • 1 carrot peel and dice into cubes
  • 1 zucchini dice into cubes
  • 1 parsnip peel and cut into cubes
  • 1 sweet potato peel and cut into chunks
  • 1/4 Japanese pumpkin peel and cut into chunks
  • 3 roma tomatoes dice small
  • 1 garlic clove large diced finely or crushed
  • 2 teaspoon olive oil
  • 2 bay leaves
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • sprinkle to taste, bragg organic sprinkle 24 herbs & spices seasoning
  • Celtic sea salt and pepper to taste
  • 6 cups purified water

Garnish

  • Fresh coriander or parsley sprinkled on top

How to Prepare Vegetable Lentil Soup [Vegan]

Lentils

  1. Soak lentils overnight in purified water and pinch of Celtic sea salt, rinse and drain in morning, they are ready to cook. Not everyone soaks lentils but for me my digestive system likes them better soaked. Boil purified water, place lentils in saucepan, simmer for 20 minutes until soft and set aside. If you don’t soak lentils they will take little longer to cook.

Soup

  1. Peel and chop onion, leek and garlic.
  2. Heat oil in soup pot on low heat; add garlic, onion, leek, bragg seasoning, turmeric, cumin, Celtic sea salt and pepper, sauté on a low heat for 10-15 minutes, until brown.
  3. Add sweet potato and pumpkin to onion and leek mixture, sauté for about 15 minutes, until ingredients are browned. This is really important for the flavor of the soup, make sure you stir occasionally.
  4. Add all remaining ingredients stir and continue to sauté ingredients for approximately 5 minutes.
  5. Add purified water, bay leaves, silver beet and lentils, bring to boil. Reduce heat, simmer for 1 hour.
  6. Add Celtic sea salt, pepper and spices to taste. Remove from heat and take out bay leaves.

Garnish

  1. Fresh coriander or parsley sprinkled on top

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


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About The Author

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Rachael Campbell

See My Recipes

Rachael is an intuitive mentor and healer, helping women create a life of success, love and happiness. Rachael graduated from Matthew Kenney Academy as a certified Raw Food Chef. Rachael’s vision is to share her love and enthusiasm for plant based cuisine with the world through Rachael's Raw Food Healthy foods that nourish us; food that is full of energy and breathes life into our bodies. Rachael’s published Raw Recipe eBook 'Revolutionary Raw Recipe's.'

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