Vegan Lentil Soup with Spinach and Topped with Garlicky Almond Cream

User Reviews

5.0

12 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    45 mins

  • Servings

    6

  • Calories

    277 kcal

  • Course

    Soup

  • Cuisine

    Vegan

Vegan Lentil Soup with Spinach and Topped with Garlicky Almond Cream

A simple and delicious Vegan Lentil Soup with Spinach that's finished with an addicting Garlic-Almond Cream!

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Ingredients

Servings

garlicky almond cream:

  • 1/2 cup raw almonds
  • 2 thinly sliced garlic cloves
  • salt and pepper to taste

lentil soup:

  • 2 tsp coconut oil
  • 1 diced yellow onion
  • 2 minced garlic cloves
  • 4 roma tomatoes seeded and diced, divided
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 1/2 cups red lentils
  • 2 1/2 cups vegetable stock
  • 8 ounces baby spinach
  • salt and pepper to taste

garnish:

  • 4 sliced chives
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Instructions

  1. For garlicky almond cream: Place almonds and garlic into a small bowl and submerge in water. Allow almonds and garlic to soak for at least 3 hours and up to 8 hours. Drain and place almonds and garlic into a blender. Add 1 cup fresh water and blend until smooth and creamy. Season with salt and pepper. Set aside.
  2. For lentil soup: Place a pot over medium-high heat and add oil. Once oil is hot, add onion and garlic and sauté for 5 to 6 minutes.
  3. Add half of the tomatoes followed by the cumin, coriander and turmeric and continue to sauté for an additional 2 minutes.
  4. Add lentils to pot and stir together for 1 minute. Season with salt and pepper.
  5. Pour stock over mixture and bring to a boil. Once water is boiling reduce heat to medium and simmer for 20 to 25 minutes or until most the liquid is absorbed and the lentils are creamy. Season with salt and pepper.
  6. Remove soup from heat and scoop half of the soup into a blender and puree until smooth. Pour pureed mixture back into the pot and stir together.
  7. Bring soup back to a simmer and stir in remaining tomatoes and spinach until just wilted. Adjust seasonings as needed.
  8. To serve: Ladle soup into bowls and top each with some of the almond cream and sliced chives. Serve.

Notes

  • To Freeze and reheat: Completely cool soup before transferring into airtight containers. When ready to use, transfer the frozen soup into a pot along with 1/2 to 2 cups water or stock. Melt over medium-high heat and boil until completely heated through. Season as needed with salt and pepper. Serve.

Nutrition Information

Show Details
Serving 6g Calories 277kcal (14%) Carbohydrates 37g (12%) Protein 16g (32%) Fat 8g (12%) Saturated Fat 2g (10%) Sodium 429mg (18%) Potassium 878mg (25%) Fiber 17g (68%) Sugar 4g (8%) Vitamin A 4152IU (83%) Vitamin C 21mg (23%) Calcium 117mg (12%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 277 kcal

% Daily Value*

Serving 6g
Calories 277kcal 14%
Carbohydrates 37g 12%
Protein 16g 32%
Fat 8g 12%
Saturated Fat 2g 10%
Sodium 429mg 18%
Potassium 878mg 19%
Fiber 17g 68%
Sugar 4g 8%
Vitamin A 4152IU 83%
Vitamin C 21mg 23%
Calcium 117mg 12%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

12 reviews
Excellent

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