Spice in the Kitchen: Vegan Super Vegetable Lentil Soup

Soup and crusty bread! Fall is here!
The next few weeks are going to be insanely busy. So busy that cooking dinner every night is going to be a stretch. Unfortunately, there are no vegetarian drive-thrus in these parts (wouldn't that be awesome!?!), so the next best time saver is cooking in bulk and eating left-overs. One of the easiest (and tastiest) ways of doing this is to make a big batch of soup! I'm so happy I don't have to make dinner for the next few nights! Yippee! If you don't want to eat it all within a few days, freeze small containers of it and enjoy within a few months.

Super Duper Veggie Lentil Soup Recipe (vegan, gluten-free)
makes about 12 servings


  • 4 large carrots, peeled and sliced about 1/4" thick
  • 4-5 medium potatoes, peeled and chopped in big chunks about 3/4-1" thick
  • 3 ribs of celery, diced
  • 1/2 cup chopped red pepper
  • 2-3 cups of finely chopped kale or chard
  • 2 TB Olive oil
  • 2 tsp dried thyme
  • 1 tsp powdered sage
  • 1 tsp marjoram
  • 1 tsp dried oregano
  • 1/2 tsp powdered celery seed
  • 1/2 tsp ground black pepper
  • 1/2 tsp crushed red pepper flakes
  • 1/4 tsp rosemary
  • 3 bay leaves
  • 2 minced cloves of garlic (or hing)
  • 1 cup of chopped onion (or hing)
  • 1 16 ounce bag of lentils
  • 1 cup short grain rice
  • 2 tsp -1 TB salt (adjust to taste)
  • 15 ounce can of petite diced tomatoes
  • 1/4 cup soy sauce
  • 1 TB vegan worcestershire sauce
  • 1/4 cup nutritional yeast


  1. Chop your vegetables.
  2. In a large soup pan, saute spices/herbs, add onions and garlic and saute until translucent. Add carrots, saute for a few minutes, add celery and potatoes. Stir and cook for a few minutes.
  3. Add lentils and rice. Stir in salt, tomatoes, soy sauce (GF tamari if need be), worcestershire sauce and nutritional yeast.
  4. Add 6-8 cups of water to the pan and bring to a boil (less water will be more like stew). Let the soup simmer for 30-40 minutes or until the lentils are tender.

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