Easy Vegan Lentil Soup Recipe For When You’re Too Tired To Cook

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By Lindsay Sibson

I like to cook. I also like to eat healthy.

However, I have moments where I can barely be bothered to chop vegetables, let alone whip together a whole meal.

On those nights, I usually reach for soup and call it a day. BUT – the thing is that store bought canned soups are often lurking with dangerous ingredients, such as added sodium (and possibly MSG), BPA and GMO’s.

Therefore, it is easier – and better – to throw together a pot of soup and freeze the leftovers for days the that you don’t feel like cooking.

This lentil soup is packed with nutrients, suitable for vegans, easy to digest and will leave you feeling full and satisfied.  

Health Benefits Of Lentils

  • Low in calories yet high in nutrition
  • Helps lower cholesterol and keep your arteries clean
  • Contains high levels of soluble fiber
  • Great source of folate and magnesium
  • Improves blood flow, oxygen and nutrients throughout your body
  • Excellent for your digestive health
  • Fiber content helps prevent constipation and other digestive disorders
  • Helps stabilize your blood sugar
  • Good source of protein
  • Increase your energy due to their slow-burning fiber and complex carbohydrates
  • Great source of iron
  • Transports oxygen throughout your body, which is key to energy production
  • Can help with weight loss

    • Full of beneficial nutrients
  • Contains calcium, potassium, niacin, vitamin K and zinc

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Easy Vegan Lentil Soup
 
Ingredients
  • 4 tbsp olive oil
  • 1 large onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 tsp cumin
  • 2 cups of lentils (brown, green, or yellow)
  • 3 cups filtered water
  • 1 cup roughly chopped spinach
  • Sea salt and black pepper to taste
Instructions
  1. Heat olive oil in a pot over medium heat.
  2. Add onion and salt, saute for 10 minutes or until golden brown (stir occasionally).
  3. Add garlic and cumin and stir for 1 minute.
  4. Add lentils and water.
  5. Bring to a boil, then simmer covered for 20 minutes.
  6. Remove from heat and puree until smooth.
  7. Add salt and pepper to taste.
Notes
I often chop up and throw whatever veggies I have in my fridge - the options are endless! You can also spice it up a bit by adding cayenne pepper or jalapenos.

This soup can be made in bulk and frozen in single serving portions that will be ready-to-go for those days when cooking is not on the agenda.

Enjoy!

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Lindsay Sibson

Lindsay Sibson

Lindsay Sibson turned her lifelong dream of traveling the world into reality when she stepped on a plane to London, April 17, 2014. With the simple intention of learning more about this beautiful world, she stepped away from corporate America to explore an alternative lifestyle of long term international travel, volunteering, blogging and pursuing a blissfully happy and fulfilling way of life.

Through her blog, Lindsay documents her journey in hopes of empowering others to find their passion, reignite their spark and freshen their outlook on life.

Lindsay Sibson

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Disclaimer: The techniques, strategies, and suggestions expressed here are intended to be used for educational purposes only. The author, Drew Canole, and the associated www.fitlife.tv are not rendering medical advice, nor to diagnose, prescribe, or treat any disease, condition, illness, or injury.

It is imperative that before beginning any nutrition or exercise program you receive full medical clearance from a licensed physician.

Drew Canole and Fitlife.tv claim no responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the material presented here.

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