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  • Writer's pictureSarah Gearino

Hearty Vegan Lentil Soup

I will admit I had never even tried Lentil Soup until I made it! I am not a huge soup lover because it never fills me up and it is typically loaded with sodium. My goal here was to create a vegan stew/soup that was filling, nutritious, and delicious. I must say, I delivered big time!


MAKES 8-10 large servings


-12 cups low sodium vegetable broth (organic)

-2 cups lentils (any color, organic)

-1 can low sodium chickpeas (organic)

-1 can fire roasted tomatoes (organic)

-4 celery stalks (2 cups diced)

-1 medium sweet onion (1 1/4 cups diced)

-6 cloves garlic (2 tbsp diced)

-2 cups diced carrots (organic)

-3 tbsp olive oil

-3 tsp garlic salt

-2 tsp chili powder

-1 1/2 tsp cumin

-1 1/2 tsp cinnamon

-1/2-1 tsp cayenne pepper

-1/4 tsp black pepper

If desired: Serve with a sprinkle of nutritional yeast and cashew cream if desired for a smoother texture. I crunched up kale chips as well.


Dice celery, garlic, carrots, and onion and saute in skillet with 3 tbsp olive oil until slightly brown.

Sprinkle in the spices and let cook another minute or so.

Transfer the veggies to a crockpot or large pot and add the broth, tomatoes, chickpeas, and lentils. Make sure to rinse and drain chickpeas and rinse lentils. Cover and let cook on low for a few hours. Sprinkle w nutritional yeast for additional protein.

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