One-Pot Veggie Lentil Soup
Watch How To Make It Here
This recipe starts at 07:26
This hearty vegetable and protein-packed soup is a wonderfully filling meal option for a cold, dark winter day.
You can blend half this soup to make it a more creamy, daal or split-pea like soup, or you can leave it unblended for a minestrone-like soup.
One pot vegetable lentil soup
▸ ▹ Vegan, gluten-free, one-pot, nut-free, soy-free
Yield: 4-6 servings Prep Time: 10 min Cook Time: 20 min Total Time: 30 min (excluding soak time)
1 Tbsp (15 mL) vegetable oil
2 medium yellow onions, diced
3 cloves garlic, crushed
1 fresh red chilli pepper, minced
1 tsp (4 g) turmeric powder
1 tsp (4 g) curry powder
1 tsp (4 g) garam masala powder
1 tsp (4 g) salt
½ tsp black pepper
3 cups (600 g) green or brown lentils, soaked for 2-4 hours, rinsed and drained
2 potatoes, cut into 1 cm (½ inch) cubes
5 cups (1¼ L) vegetable stock**
2 carrots, diced
½ head of broccoli, broken into bite-sized florets
In a large pot on medium-high heat, add the oil. Once hot, add the onions and sauté until translucent, about 5 minutes. Add splashes of water as needed to deglaze the pot.
Add the garlic and red chilli, cook for 2 minutes, before adding the spices and sautéing for about 30 seconds or so. Then add the lentils, potatoes, and vegetable stock. Bring to a boil, then reduce to a simmer with the lid partially covered. After 5 minutes, add the carrots and cook for another 10 minutes.
Add the broccoli and cook for another 3 minutes until tender.
Adjust salt and pepper to your liking and enjoy!
*Can substitute with 2 vegetable bouillon cubes plus 5 cups (1¼ L) water.
Variations: add vegetables of your choosing, such as mushrooms (added in with the garlic and sautéed for an extra 3 minutes), sweet potatoes (added in with the lentils), or spinach (added 2 minutes before the end).
Storage: store leftovers in an air-tight container in the fridge for up to 1 week, or in the freezer for up to 2 months.
To soak or not to soak? When we have time, we like to soak our lentils for at least a couple hours beforehand to help decrease the cooking time and to help increase nutrient absorption. Soaking, though, is not necessary for this recipe; if using unsealed lentils, add an extra 15 minutes to the cooking time.
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