Vegan Spicy Lentil Soup

This protein-packed recipe is one of my all-time favorites recipes and my go-to during the fall season. The best part is that it only takes less than 20 minutes to make.

If you are a soup lover and up for a vegetarian meal, I suggest you try this vegan spicy lentil soup recipe. It’s comforting, warm, and gives you just the right amount of heat.

The vegetables provide nutritional benefits for your hormone balance and contain vitamins such as vitamin C and vitamin D, and are also a great way to increase your protein and iron intake.

This recipe is excellent if you are looking for a meatless alternative and need some comfort food. I hope you enjoy it as much as I do!

Servings: This recipe makes up to 8 servings. You can always share some with your friends or family. Do you have a busy work week? Feel free to store it for up to 10 days in the refrigerator. 

Ingredients:

2 whole carrots

6 portabella mushrooms

3 red potatoes

½ yellow onion

1 serrano pepper

2 large garlic cloves

2 cups of dry brown/green lentils

1 tbsp thyme

1 tsp of tumeric

1 tsp cayenne pepper

2 tbsp olive oil

6 cups of vegetable stock (2 cartons) 

3 cups of fresh spinach (can also add kale or use instead of spinach)

Salt and pepper to taste

Directions: 

1. Dice/chop tomatoes, onions, mushrooms, carrots, and potatoes. Set aside
2. Mince garlic and serrano peppers. Set aside.
3. In a large pot, add olive oil and let warm for 5 minutes.
4. Add onions to saute for 5 minutes.
5. When you see the onions start to turn a brown/yellow color, add in the carrots, potatoes, tomatoes, and mushrooms. Saute for 5 more minutes.
6. Add the garlic, thyme, cayenne pepper, and turmeric into the pot.
7. Add the vegetable stock and let boil (bubble).
8. Once the broth reaches a boil, lower the heat and add the dried lentils. Let cook for around 20 minutes or until lentils are fully cooked.