Lunch / Dinner
Vegan Lentil Soup
You’ll be amazed at the flavor that comes from basically just adding vegetables, lentils, spices, and veggie stock to a slow cooker, setting it, and walking away. It couldn’t be any easier, taste any better, or be any better for you. It’s definitely winning the dinner trifecta — and a very satisfying vegan soup.
Test Kitchen Tips
Use any variety of kale in this soup, such as the readily available curly, or the Lacinato variety with smoother leaves, also called Tuscan or dinosaur.
Known as a pulse, this dried seed has the second highest ratio of protein per calorie of any legume. They also contain a good amount of iron and phosphorus and a fair amount of calcium and vitamins A and B.
Combine lentils, onions, carrots, cauliflower, and garlic in a 4- to 6-qt. slow cooker.
Add stock and tomatoes, then stir in cumin, coriander, and thyme. Cover slow cooker and cook soup on high setting until lentils are tender, 4 hours.
Stir in kale until wilted and season soup with salt and pepper.
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 540mg 22%
Carbs 23g 7%
Fiber 7g 28%
*Percent Daily Values are based on a 2,000 calorie diet.