Description
This budget-friendly, Easy No-Chop Lentil Veggie Soup is the cozy, nutritious hug your weeknight dinner has been craving.
Ingredients
Scale
Base Ingredients:
- 2 cups low-sodium vegetable broth *
- 2 cups water
- 1 – [ 14.5 oz. can ] petite diced tomatoes
- ¼ cup nutritional yeast
- 1 Tablespoon miso *
- 1 ½ teaspoon tahini *
- 2 teaspoons pure maple syrup
- ¼ teaspoon baking soda *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon dried crushed thyme leaves *
- ½ to 1 teaspoon cumin (+/-)
- ½ teaspoon regular chili powder *
- ¼ to 1 teaspoons sea salt (+/-) *
- ¼ teaspoon black pepper
Other Ingredients:
- 2 – [ 14.5 oz. cans ] brown lentils, drained and rinsed
- ¾ cup frozen peas
- 3 cups fresh baby spinach
- 2 teaspoons lemon juice
Optional Toppings:
- Chopped fresh parsley
- Vegan Parmesan Cheese
Instructions
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In a large stock pot, add all the Base Ingredients (except baking soda) and Spice/Herb Mix, bring to a boil, add the baking soda, stir well, then lower to a simmer. Simmer for 4 minutes, stir occasionally to ensure the miso is thoroughly dissolved into the soup broth.
- Add all the Other Ingredients (except the baby spinach) to the pot, simmer for 9 minutes.
- Add the hand-torn baby spinach, simmer for 5 to 7 minutes. Remove from the stove and allow to set for 5 minutes to allow the flavors to marry.
- To serve, ladle the soup into a bowl, and serve with chopped fresh parsley and/or Vegan Parmesan Cheese and crusty bread or flatbread.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 6 (makes 8 cups)