Easy Vegan Lentil Soup
Servings: 10
Calories: 210kcal
- 10 cups water
- 1 pound dried lentils (about 1 bag as packaged in most grocery stores)
- 2 medium potatoes skinned and chopped
- 1 rib celery finely chopped
- 1 medium onion diced
- 1 carrot sliced
- 15 ounces tomato sauce (or 1 can)
- 1 clove garlic crushed
- 1/2 tsp celery seed
- salt to taste I used a little less than a tablespoon
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups fresh spinach roughly chopped
Bring 10 cups water to boil
Add 1 lb dried lentils
Prepare potatoes, add to pot, and cover. Bring stove down to medium and allow to simmer for 15-20 minutes.
Add remaining ingredients, except spinach, and let simmer another 10-18 minutes.
Turn off stove, and add spinach, allowing it to wilt on top.
Serve with your favorite vegan sour cream (my recipe coming soon!) and fresh spinach for garnish.
Calories: 210kcal | Carbohydrates: 38g | Protein: 13g | Sodium: 44mg | Potassium: 875mg | Fiber: 16g | Sugar: 3g | Vitamin A: 1855IU | Vitamin C: 14.4mg | Calcium: 67mg | Iron: 5.8mg