Vegan Lentil Recipes

I got kinda bored with my usual lunches so i tossed together this hearty vegan lentil soup with all these cool spices and fresh veggies, and honestly, it’s become my go-to meal when i’m running on empty on busy days.

I love making vegan lentil recipes bc its a simple, hearty meal. I think using lentils, vegetable broth, tomatoes, and garlic gives it amazing flavour and solid protein boost.

The aromatic cumin and smoked paprika add depth while veggies like carrots and spinach provide essential vitamins. My go-to healthy dish.

Ingredients

• Lentils provide plenty of protein and fiber that helps with digestion and filling you up.
• Tomatoes add a tangy, slightly sour flavor along with vitamin C and antioxidants.
• Onions offer a bold, zesty taste and are good for adding extra flavor with few calories.
• Garlic brings a rich aroma and health benefits, like boosting your immune system.
• Spinach is loaded with vitamins and minerals that complement the rich hearty base.

Ingredient Quantities

• 1 cup dried green or brown lentils, rinsed and drained
• 3 cups vegetable broth
• 1 can diced tomatoes (14.5 oz) or 2 large fresh tomatoes, chopped
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, chopped
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 cups fresh spinach, roughly chopped

How to Make this

1. Rinse the lentils and chop your veggies before starting so everything’s ready to go.

2. Heat the olive oil in a big pot over medium heat, then add the diced yellow onion and garlic; cook them until they’re soft and a bit golden.

3. Throw in the diced carrots and chopped celery and cook for about five minutes until they start to soften up a bit.

4. Next, add the bay leaf, cumin, smoked paprika, turmeric, and a bit of salt and pepper; stir them in well for about a minute so the spices release their flavor.

5. Mix in the diced tomatoes (or if you’re using fresh tomatoes, add those chopped up) and let it cook together for another minute.

6. Pour in the vegetable broth and add the rinsed lentils to the pot.

7. Bring everything up to a boil then lower the heat to let it simmer for around 25-30 minutes until the lentils are nice and tender.

8. When the lentils are nearly done, stir in the roughly chopped spinach and let it wilt into the mix for about two minutes.

9. Give it a taste and adjust with more salt and pepper if you need to.

10. Remove the bay leaf, spoon into bowls, and enjoy your hearty vegan lentil dish!

Equipment Needed

1. Colander for rinsing the lentils
2. Cutting board for chopping vegetables
3. Chef’s knife for dicing the onion, garlic and other veggies
4. Measuring cups and spoons for the broth and spices
5. Large pot for cooking the entire dish
6. Wooden spoon for stirring the ingredients
7. Ladle for serving the finished meal

FAQ

• Q: Can I use any type of lentils?
  
  A: Yeah, you can use either green or brown lentils. They both hold their shape well and give a nice texture to the dish.
• Q: Can I substitute vegetable broth with something else?
  
  A: For sure. If you dont have veggie broth, water is fine but you might wanna add some extra herbs or spices to boost the flavor.
• Q: Is it ok to use canned tomatoes instead of fresh ones?
  
  A: Absolutely. The canned diced tomatoes work great and are super convenient if you dont have fresh ones at hand.
• Q: What if I dont have a bay leaf?
  
  A: No worries, the bay leaf adds a subtle depth, but you can skip it if you dont have one. Just adjust with a pinch extra of cumin.
• Q: Can I add other veggies or greens to the recipe?
  
  A: Yup, feel free to mix it up! Adding extra greens or veggies like kale or bell peppers can make the stew even more hearty.

Vegan Lentil Recipes Substitutions and Variations

• Vegetable broth: You can try using about 3 cups of water with a couple of veggie bouillon cubes instead if you’re short on broth
• Diced tomatoes: If you dont have diced tomatoes, tomato puree or crushed tomatoes can work just fine
• Yellow onion: A red onion or even a few shallots can be a good swap if thats what you have
• Carrots: Sometimes, parsnips or even a small sweet potato chopped up work well if carrots are missing
• Spinach: If its not available, kale or swiss chard are a solid alternative to throw in

Pro Tips

1. Get all your ingredients prepped and ready before you even heat up the pot. It just makes things way easier and stops you from scrambling in the middle of cooking.

2. When you’re softening the onions and garlic, let ’em really get a bit golden instead of rushing it. This toasts those spices and gives a deeper flavor to your dish.

3. Don’t just add in the lentils and veggies all at once. Let the spices bubble with the tomatoes for a minute first so you get all that flavor released. Trust me, it’ll make the soup so much better.

4. Stir in the spinach only at the very end and let it wilt just a bit. That way, you keep it fresh and the color pops instead of turning into a mushy mess.