Vegan Lentil Soup
Indulge in a culinary symphony of flavors with our exquisite Creamy Vegan Mushroom Pasta. Crafted with a medley of earthy mushrooms, aromatic garlic and onion, and a velvety cashew cream sauce, this dish promises a delightful fusion of textures and tastes that will tantalize your palate and satisfy your cravings. Perfect for both weeknight dinners and special occasions, this recipe offers a deliciously satisfying option for those seeking a plant-based twist on classic comfort food.
Elevate your dining experience with this Creamy Vegan Mushroom Pasta, a harmonious blend of wholesome ingredients and vibrant flavors. Whether you’re a seasoned vegan or simply exploring plant-based cuisine, this recipe is sure to become a beloved favorite in your culinary repertoire. Serve it up for a satisfying meal that nourishes both body and soul, leaving you craving for more.
Why should we prefer this recipe?
It is considered to be the best tasty and budget-friendly recipe as it has all the cheap ingredients. The majority of the ingredients you may find in your kitchen.
The use of lentils and fresh veggies makes it protein-packed and highly nutritious.
It has a fusion of different aromatic spices that make it more appetizing. You can modify the condiments as per your flavor choices.
Frequently asked questions:
What if we use kale instead of spinach?
- If you use kale instead of spinach, make sure to cook it for 15 minutes or until tender.
Serving ideas:
- Use the bowls for serving.
- Add the Fresh chopped spinach over it for garnishing and serve it immediately
Can we change the consistency of the soup?
- Yes, you just simply add the water or the vegetable broth in case you don’t want to have a thick soup.
Which lentils are the best for this recipe?
- Just simply use a mix of dry lentils, including green, black, and brown. You can use either one type or a mixture of different lentils. Just keep in mind that the whole lentils take a long time to become tender as compared to the split ones.
Nutritional Facts:
Calories 250
Carbs 38g
Protein 14g
Fiber 16g
Vegan Lentil Soup
Ingredients:
- Baby spinach 3 cups
- Lemon juice 2 tbsp.
- Salt 1 tsp.
- Smoked paprika 1 tsp.
- Coriander 1/2 tsp.
- Cumin 1/2 tsp.
- Vegetable broth 7 cups
- Lentils 2 cups
- Diced tomatoes 14 oz.
- Celery chopped 2 ribs
- Carrots 2 medium
- Garlic 3 cloves
- Onion 1 medium
- Olive oil 2 tbsp.
Instructions:
- Turn on the heat, take a medium-sized pot, and then add olive oil to it.
- Heat the oil and then add celery, garlic, carrots, and onions and saute while stirring it for a few minutes.
- Now add tomatoes, vegetable broth, lentils, smoked paprika, coriander and cumin. Stir them all together properly.
- Give it a boil and then simmer for half an hour.
- Simmer till the lentils become soft and a tick texture appears.
- To make it more creamy, use the blender and blend the soup in it.
- Add the lemon juice and spinach, then season it with the salt.
- Serve it in a bowl.
Notes:
- Use spinach for garnishing as well.
- Leftover soup can be used within 5 days.
Nutritional Facts:
Calories 250
Carbs 38g
Protein 14g
Fiber 16g
