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Daniel Fast Amazing Lentil Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 cup dry brown or green lentils rinsed
  • 1 medium onion 2 carrots, 2–3 celery stalks, 3–4 garlic cloves
  • 1 can diced tomatoes 14.5–28 oz
  • 4 cups –5vegetable broth + 1–2water
  • 2 cups –3chopped kale or spinach
  • 1 tsp –2cumin 1curry powder, ½thyme, pinch coriander, ¼–½red pepper flakes
  • 1 tbsp –2coconut aminos optional
  • Juice of ½–1 lemon salt, and pepper to taste

Method
 

  1. Build the Flavor Base Start with a large pot or Dutch oven over medium heat. Add the chopped onion to the dry pot and cook 4–5 minutes, stirring. When it starts to stick, add a splash of water or broth instead of oil; this is the same “water sauté” method used in oil-free Daniel Fast soups. Stir in the carrots, celery, and garlic. Cook another 2–3 minutes until the veggies soften slightly and smell amazing. Sprinkle in the cumin, curry powder, thyme, coriander, red pepper flakes, and coconut aminos (if using). Toast the spices for 1–2 minutes, stirring often. This quick step is what gives vegan lentil soups their deep, almost “meaty” flavor without meat.
  2. Add Lentils, Tomatoes & Broth Pour in the diced tomatoes and stir. Let them bubble for a minute so the tomato juices pick up all the browned bits from the bottom. Add the rinsed lentils, vegetable broth, and 1 cup of water. Give everything a good stir, scraping the bottom of the pot. The liquid should cover the lentils by at least an inch; add more water if needed.
  3. Simmer Until Tender Bring the soup up to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Simmer 25–30 minutes, stirring once in a while, until the lentils are tender but not mushy—similar cook times are used in top-rated lentil soups from Cookie and Kate and others. If you taste a lentil and it still has a hard core, give it another 5–10 minutes. A little patience here makes a big difference.
  4. Create That “Amazing” Creamy Texture Once the lentils are soft, scoop about 2 cups of the soup (mostly lentils and veggies, with some broth) into a blender. Blend until smooth, keeping the lid vented so steam can escape. Pour that puree back into the pot and stir. This partial blending method—used by bloggers like Cookie and Kate—makes the soup thick and creamy without any cream. If the soup feels too thick, add a splash or two of water or broth. If it feels thin, let it simmer uncovered for 5–10 more minutes.
  5. Finish With Greens and Lemon Stir in the chopped kale or collards and simmer 2–3 minutes until they’re tender and bright green. If you’re using spinach, just stir it in off the heat; it wilts in seconds. Turn off the heat. Add the lemon juice and a bit of zest, then taste. Now is when you adjust salt, pepper, and acidity. The soup should taste bright and cozy, not flat. And just like that, you’ve got a big pot of Daniel Fast Amazing Lentil Soup ready to ladle into bowls.