#Kitchenrecipe Vegan Lentil Soup

To achieve your health goals in this pandemic, here's a great recipe for getting there. Even if you are not a vegan, you will love this lentil soup because it is extremely easy to make and perfect to enjoy with your family.

The benefits?

It’s ideal for feeding children and for people who play sports so they can have enough energy;


1 tbsp extra virgin olive oil (optional)

4 cloves of garlic, chopped

1 onion, chopped

1 celery stick, chopped

1 large carrot, chopped

1 cup dried brown or green lentils (200 g)

2 14-ounce cans crushed tomatoes (800 g)

4 cups vegetable stock or water (1 liter)

2 tsp dried oregano

2 tsp ground cumin

1 tsp paprika

1/2 tsp salt

1/4 tsp ground black pepper


Heat the oil in the Eva Solo Nordic Kitchen Saute Pan and add the veggies (garlic, onion, celery and carrot). Cook over medium-high heat until golden brown, stirring occasionally. If you don’t eat oil, use some vegetable stock or water instead.

Add all remaining ingredients except for the salt and pepper. Stir.

Increase heat and bring to simmer. Cover with a lid, reduce heat to medium-low and simmer for about 40 minutes or until lentils are soft.

Finally, add the salt and pepper and stir.

To thicken the soup, use an immersion blender and do 3-4 quick pulses. You could also transfer 1 cup (250 ml) to a regular blender and blend, then transfer back into the pot. This step is totally optional.

Serve immediately (I topped my soup with some chopped fresh parsley). Keep any leftovers in an airtight container for about 5-7 days.

Now is your turn!

Let us know how this vegan lentil soup turns out for you in the comments. We are always so eager to hear from you!

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