This vegan Mediterranean lentil soup is packed with fresh ingredients and plenty of lentils that deliver a healthy dose of fiber in each bite. This vegan soup is the perfect cold-weather lunch or healthy dinner the whole family will love.

Julia Levy
EatingWell.com, November 2020

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Recipe Summary

active:
20 mins
total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large heavy pot over medium heat. Add onions and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.

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  • Stir in broth, water, cannellini beans, lentils, sun-dried tomatoes, salt and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer. Cover and simmer until the lentils are tender, 30 to 40 minutes.

  • Remove from heat and stir in dill and vinegar. Garnish with additional dill, if desired and serve.

Nutrition Facts

272 calories; fat 7g; cholesterol 0mg; sodium 487mg; carbohydrates 42g; dietary fiber 9g; protein 13g; sugars 0g; niacin equivalents 2mg; saturated fat 1g; vitamin a iu 4618IU; vitamin b6 0mg.
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