It’s soup season, and I can’t think of a better way to kick it off than with a true classic. A warm and hearty vegan lentil soup with kale and yucca root.
I’ve always found lentils to be so comforting. There’s something about the earthy flavor that I love, and there are tons of ways to enjoy it, like with this lentil burger or sweet potato and red lentil curry.
This easy lentil soup recipe is earthy, bright, and perfectly seasoned with lots of spices and aromatics. The taste and aroma are simply irresistible. If you’re looking for a comforting, filling, and easy vegan soup, this one checks all the boxes! Plus, it’s perfect for meal prep and freezes well.
Garnish it with dried thyme and a squeeze of lemon juice to bring all the flavors together. For a spicy version, use a bit of chili powder. This is the best lentil soup for the Fall. It’s easy to make and so flavorful!
Yield: 6 servings
Prep time: 10 min
Cooking time: 40 min
Total time: 50 min
1 yellow onion
2 cloves of garlic
1 ½ cups dry lentils
4 large carrots
1 small yucca root
2 cups kale
1 cube vegetable bouillon
1 can diced tomatoes (15 oz)
1 tsp cumin
1 tsp paprika
1 tsp coriander
1 tsp ground ginger
A splash of balsamic
½ tsp salt
½ tsp pepper
Lime juice (1 lime)
A drizzle of olive oil
Garnish: dried thyme
Soak the lentils in 6 cups of water overnight or for at least 30 minutes. Then, drain and set them aside. This will speed up the cooking time, increase protein absorption, and get rid of gas-producing compounds!
Finely dice the onion.
Finely mince the garlic cloves.
Dice the carrots. Keep the skin for extra fiber!
Chop the yucca root into small pieces. Cut it in half first, peel the skin, and then remove the string in the center.
Heat a pot. Once it’s hot, add a drizzle of olive oil. Add the onion, garlic, paprika, cumin, coriander, ginger, salt, and pepper. Stir and cook for 5 minutes or until the onion becomes translucent.
Add the carrots, yucca root, and lentils with 4 cups of water, a can of diced tomatoes, and vegetable bouillon. Cook covered for 40 minutes.
Once the lentils and vegetables are tender, add the kale and a splash of balsamic vinegar. Stir for a few minutes.
Garnish it with dried thyme and a squeeze of lime juice. That’s it! Your warm bowl of hearty lentil soup is ready.
Store in airtight containers in the fridge for up to a week or freezer for about a month.
The vegetables will continue to absorb some of the liquid after it’s stored. When you’re ready to reheat, add a bit more water to reduce the thickness. Alternatively, you can enjoy it as a stew with a side of rice!
You can also add some croutons for extra crunch.
Serve by itself, with crackers, or with a slice of warm bread.
$6.75 This takes into account the measurements listed in the ingredients section and for the main ingredients only. It does not include seasoning.
*Onions have antioxidant and anti-inflammatory effects and have been linked to lower blood sugar levels and improve bone health. They consist mostly of water, carbs, and fiber, which can feed the friendly bacteria in your gut. Though they may cause digestive problems in some people. Onions also contain decent amounts of vitamin C, folate, vitamin B6, and potassium. They’re also rich in plant compounds and antioxidants, especially quercetin and sulfur-containing compounds. Colorful varieties, such as yellow or red ones, pack more antioxidants than white ones.
*Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They also have several health benefits, including lowering cholesterol levels and improving eye health.
*Lentils are a great source of protein and iron, a mineral that is sometimes lacking in vegetarian and vegan diets. Lentils are high in antioxidants and fiber, which supports regular bowel movements and the growth of healthy gut bacteria, critical for overall health.
Did you try this vegan lentil soup recipe?
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