This vegetarian lentil soup recipe is much different from my other healthy lentil soup. My wife claims this soup is better than the one at our favorite local Middle Eastern spot, La Feast in Royal Oak MI. That was a huge complement to this recipe, because I absolutely love the lentil soup at La Feast
The vegetables I used in this one–carrots, radishes, and onions, and leeks, really give this an awesome flavor and provide a great base for the lentil soup. I used some Greek yogurt but just omit if you want a vegan version. This soup has a hearty, rich flavor. The lemon and sumac add a nice acidic, citrus-y balance. Try it out and let me know what you think. It’s definitely one of my favorite soup recipes.
The nutrition stat-line for this vegetarian lentil soup is pretty solid too. Each serving has just 147 calories and 5 grams of fat. And you can 6 grams of fiber as an added bonus.
|Prep Time||Cook Time||Serves|
|10 min||60 min||8|
Ingredients: Vegetarian Lentil Soup Recipe
- 2 cups brown lentils
- 2 carrots
- 3 radishes
- 1 onion
- 1 leek
- 2 T olive oil
- 6 cups low sodium vegetable broth
- 2 tsp. cumin
- 1 lemon
- 1 tsp. sumac
- 1/2 cup fat free Greek yogurt (optional)
- 3 T sesame seeds
- 2 tsp. kosher salt
- Black pepper to taste
1. Bring a pot of water to a boil. Reduce heat to low, add lentils, and simmer for 40 minutes.
2. Meanwhile, heat a pan to medium. Rinse, peel, and chop the carrots, radishes, onion, and leek. If you don’t know how to clean and cut a leek, here’s how.
3. Add all vegetables to pan with olive oil. Cook for 6-8 minutes, stirring frequently.
4. Remove vegetables from pan and combine with lentils in a blender or food processor (you may need to do this in batches).
5. Add the vegetable broth and blend on medium for about 30 seconds.
6. Pour back into pan and bring to a boil.
7. Add the salt, lemon juice, sumac, and Greek yogurt. Stir, cover and simmer for about 20 minutes.
8. Top with sesame seeds and serve.
147 calories, 5 g fat, 18 g carbs, 6 g fiber, 7 g protein, 407 mg sodium