Recipe: Vegan Lentil Soup


Hi reader,

I made a cozy winter soup and it was delicious! I adapted this recipe from Cookie + Kate’s Best Lentil Soup recipe, using the ingredients that I had in the house.


We bought crinkle-cut carrots for snacking and accidentally stuck them in the freezer instead of the fridge, so I figured soup was the best option to clean up that mess of a situation.


I’ve heard food processors were good for making soup, but this was the first time I actually tried it. It worked great. I’m going to become a big soup-enthusiast now.


My husband and I loved how this soup turned out. We served it with a piece of crusty bread. It was very flavorful, and made for great leftovers.


1/4 c. olive oil

1 medium white onion, chopped

2 carrots, peeled and chopped

4 cloves of garlic, minced

2 tsp.Β ground cumin

1 tsp. curry powder

1/2 tsp. dried thyme

28 oz. can diced tomatoes, drained

1 c. lentils

4 c. vegetable broth

2 c. water

salt + pepper to taste

1 c. fresh spinach

Heat the olive oil over medium heat and then add onions and carrots. Cook for 5 minutes. Add garlic, cumin, curry powder, and thyme. Cook and stir for another minute. Then, add tomatoes. Cook for a few more minutes, stirring frequently, until the house smells great.

Add lentils, broth, water, salt, and pepper. Raise heat and bring to a boil. Then, lower heat and simmer for 30 minutes, with a lid partially covering the pot.

Remove two cups of the soup mixture and puree them in a food processor. Then, return the pureed mixture to the soup pot and stir.

Add the spinach and cook until it shrinks like a shrinky dink.

Now you’re all done and you have some delicious vegan soup.


Love and lentils,




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