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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 63.1
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 490.3 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 4.2 g

View full nutritional breakdown of Vegan Lentil Soup calories by ingredient
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Vegan Lentil Soup

Submitted by: FAELYNN

Introduction

Tasty, lowfat, high nutrition! Tasty, lowfat, high nutrition!
Number of Servings: 10

Ingredients

    2 cups (or 1 package) lentils, rinsed.

    1 cup grated carrots

    1 cup chopped celery

    1 cup chopped onions

    3 cloves garlic, minced or crushed

    1 Tbs paprika

    1 tsp chili powder

    2 tsp salt

    1 tsp black pepper

    6 cups water

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Directions

Rinse lentils and cover with about 6 cups water in a large pot, enough to nearly fill it. Cook for about half an hour on medium heat, then add all the veggies and seasonings. Cook another half hour to hour, or until all veggies and lentils are soft, on medium heat.

Serves 10 people roughly, though it's good enough that even the meat eaters may want seconds!

Number of Servings: 10

Recipe submitted by SparkPeople user FAELYNN.






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Member Ratings For This Recipe


  • Very Good
    5 of 6 people found this review helpful
    Delicious! But the calorie count is off. The .2 cups lentils listed is the COOKED amount but the recipe calls for .2 c uncooked lentils (2 cups divided by 10 servings) and lentils increase in volume about 2.5x. That means that each serving has about .5 cup of lentils so approx 130 cals per serving. - 5/18/10

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  • Very Good
    3 of 6 people found this review helpful
    I made this soup today and it is very good, I did however add some ingredients to mine. I added 1 can organic fire rosted diced tomoatoes, 1 T. Bragg's Aminos and once it was done cooking and I turned to heat off I add 2 big handfulls of chopped kale. I will for sure make it again and again. - 4/19/10

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  • Incredible!
    3 of 3 people found this review helpful
    Wonderful! Just made this for lunch. Plenty for leftovers. I added chopped spinach (about 4 cups) at the end of the cooking process. Also substituted 3 cups veg broth for water. - 2/23/10

    Reply from FAELYNN (2/23/10)
    I often add chopped collard or mustard greens about half hour before finished. And sometimes if I crave meat I boil a smoked turkey leg till there's a good broth, remove leg to cool a bit and proceed with the soup, pick off meat and readd, then add the collards. We call it "hippy soup" :o)


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  • Incredible!
    1 of 2 people found this review helpful
    great soup for this dreary day. - 3/15/10

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  • 1 of 1 people found this review helpful
    I used 10 cups of water and two beef bouillon. It is delicious! - 10/14/09

    Reply from FAELYNN (10/14/09)
    Upon looking again, I forgot to include "add water as needed as it boils down" to the instructions... I try to omit adding boullion or broth to keep it vegan, but I have added curry and that does add to the flavor considerably. Thanks all for the comments!


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  • Incredible!
    0 of 1 people found this review helpful
    I added a cup of diced tomatoes before serving. - 9/28/13

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  • Very Good
    0 of 1 people found this review helpful
    Thank you! This is one of those recipes that seems to invite variations. I had fresh tomatoes from the garden to add, along with chicken stock. I increased the spices to one tablespoon each. We liked it. - 9/30/12

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  • My family loved this. We will be making it again. - 3/11/12

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  • So good tasting, filling and healthy! I have a new favorite! - 4/30/11

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  • Very Good
    0 of 3 people found this review helpful
    Filling & healthy. I added diced tomatoes, red wine vinegar, and extra garlic. - 1/10/11

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  • Incredible!
    0 of 1 people found this review helpful
    This was very tasty, I took several of the suggestions of other reviews, added mushroom bullion to the cooking lentils (keeps it vegan while adding flavor), added 4 add'l cups water and 1 t. curry powder with the veggies and 4 cups kale the last 10 minutes of cooking. Super good! - 1/5/11

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  • Very Good
    0 of 3 people found this review helpful
    Good winter soup - 10/29/10

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  • great tasting soup and easy to make too - 8/15/10

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  • Very Good
    0 of 1 people found this review helpful
    i usully put some parsly and cilantro,cabbidge,carrots,and zukini,,,and it will be delish with a pinsh of cumen befor blending,,,,try it, - 3/12/10

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  • Incredible!
    0 of 1 people found this review helpful
    I leave out chili powder and add 1Tbs olive oil to saute veggies. 1/2 cup whole grain pasta completes the meal.Yum! - 3/7/10

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  • Incredible!
    0 of 1 people found this review helpful
    very good, tasted even better the next day. I added water also, about 2 cups, and a can of chicken stock. - 12/2/09

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  • 0 of 3 people found this review helpful
    I made this soup a couple of days ago without using a recipe. Just kind of added what I thought should be in it. I added potatoes and bay leaves. I also used fresh shelled lentils from my local farmers market which significantly reduces cooking time. Delicious! - 11/4/08

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  • Good
    0 of 1 people found this review helpful
    This was alright. It wasn't anything special, it tasted like what you would expect lentil soup to taste like. Very filling. - 10/8/08

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  • Super easy to make, tasty and filling. Even better as next-day lunch leftovers! - 9/17/08

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  • Very good! - 4/21/08

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  • Excellent... I used about 1 tbsp. of yellow curry and the potato masher for a different consistency. I make this recipe at least once a week, and just try and mix it up a little with other spices. - 4/11/08

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  • Very filling! I only had 1 cup and I was very satisfied! Very tasty! - 4/9/08

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  • Incredible!
    0 of 4 people found this review helpful
    Delicious!!! I put in twice the amount of water, and 1/2 cup extra carrots and celery, as well as an additional tsp of chili powder! It was great! I'll definetly make it again! - 3/16/08

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  • Very good soup, nice and tasty, my family enjoyed this! Thank You - 3/5/08

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  • 0 of 7 people found this review helpful
    This is very tasty. I added 32 oz. of chicken stock to it about 15 minutes into cooking the lentils because just about all the water had cooked down. I thought the stock would be good, and it was! I'm sure that it is just as good with just water though. I also added a couple of bay leaves. Devine! - 3/3/08

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