25g Protein in One Bowl? This Lentil Soup Does It + Vegan Bone Broth

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon cubes

Homemade broth can be lower in sodium and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often more affordable and has a longer shelf life.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

Rinse the onion and ginger to remove dirt.

Cut the top and bottom off the onion, leaving the skin on for color in the broth.

Cut the onion in half and set it aside.

Rinse the garlic bulb and cut it in half; set aside.

Grab a large pot and add 1 cup of rinsed red lentils.

Add celery, peppers, onions with skin, shiitake mushrooms, nutritional yeast, bay leaves, ginger, peppercorns, and fennel seed for flavor.

Add 8-10 cups of spring water and bring to a boil over high heat.

Once boiling, reduce the heat to a simmer and let it simmer on low for about 2 hours.

After 2 hours, strain the broth using a metal mesh strainer, squeezing to extract as much liquid as possible.

Set the strained broth aside and add 2 tablespoons of white miso to the warm broth, mixing until dissolved.

Dice half of a yellow onion, 2-3 ribs of celery, half of a red bell pepper, and a couple of carrots.

Mince 3 cloves of garlic.

In a large pot set to medium heat, add 2 tablespoons of avocado oil and all the diced veggies, sautéing for about 5-7 minutes until softened.

Season the veggies with salt and black pepper.

Add the minced garlic and spices: smoked paprika, turmeric, curry powder, and cumin.

Add 1.5 cups of rinsed red lentils and toss to combine, cooking for about a minute.

Pour in the prepared bone broth plus 1 cup of water, totaling 5 cups of liquid, and give it a quick toss.

Partially cover the pot and let it simmer for 10-15 minutes, mixing periodically until the lentils soften.

Once lentils are soft, add 1 cup of coconut milk, 2 cups of chopped spinach, salt to taste, juice from 1 lemon, onion powder, garlic powder, and 2 teaspoons of maple syrup.

Toss the soup and let it cook for about 1 more minute before cutting the heat.

Serve the soup in a bowl, topping with crushed red pepper and fresh parsley, and optionally serve with garlic butter naan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary