Winter Lentil Soup (One Pot!)

I am not a winter person. I mean, I think every season has something different to offer. Winter just doesn’t have that much. What I love about winter is food. The food which makes you always warm from inside. Yummy soups and stews which are mostly cooked with legumes, grains, and root vegetable.

And tha’t exactly this winter lentil soup! It’s very rich, hearty, and full of amazing spice flavour. You can make it in just one pot in 35 minutes!

This soup is amazing because of many things. First of all, it’s done pretty quickly. You can reduce the cooking time a lot when you use canned legumes. For this recipe, you need 2 cans lentils and 1 can chickpeas.

If you prefer other beans, you can add them instead of chickpeas. Kidney beans or butter beans are also very good.

If you follow my blog for a while you know I ABSOLUTELY LOVE SPICES AND HERBS! Add all the spices and herbs stated in this recipe and you won’t regret!

For even better taste, add a little bit of balsamic vinegar or red rice vinegar. Vinegar balances a flavour and makes the soup a bit sour which is absolutely fantastic!

Stews and soups are so good during cold days. I usually tend to make more hearty and richer soups in winter which almost look like stews. Who can tell the difference anyway?!

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Don’t be surprised if your soup turns to be very thick and rich. You can always add more water at the end. Another trick I like about this soup is that if you prefer a creamier consistency, you can mix it a little bit with a small hand mixer.

Winter Lentil Soup (One Pot!)

This winter, you will really enjoy this hearty lentil soup! It’s truly delicious and warm you up from inside. Enjoy the full taste of lentils together with a unique mix of spices! It’s vegan and gluten-free!

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Course: Soup

Cuisine: American, Mediterranean

Keyword: one pot, red lentils, sweet potato, winter dish, winter soup

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 people

Ingredients

• 1 tbsp olive oil
• 1 yellow onion peeled and diced
• 4 cloves garlic peeled and crushed
• 2 large sweet potatoes peeled or unpeeled, cubed
• 1/2 head cauliflower cut in florets
• 2 large carrots chopped
• 1/2 tsp cumin seeds
• 2 cans lentils drained and rinsed
• 1 can chickpeas drained and rinsed
• 1 can crushed tomatoes
• 1 tbsp balsamic or red rice vinegar
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp nutmeg
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp smoked or sweet paprika
• 1/2 tsp turmeric
• 2 bay leaves
• 5 cups vegetable stock
• 2 cups water
• salt, pepper to taste
• spring onion chopped, to serve

Instructions

• Heat the olive oil in a large saucepan. Add onion and garlic. Sauteé for 2 minutes until it’s fragrant.
• Add carrot, cauliflower, sweet potato, and cumin seeds. Sauteé for a few minutes more until the cumin seeds start to pop.
• Add lentils, chickpeas, crushed tomatoes, vinegar, and all the spices. Cover with vegetable broth and water. Let it simmer for 15 minutes or until sweet potato is fork-tender.
• Add more water if most of the liquid evaporates. Remove bay leaves and taste. Add salt and/or pepper accordingly to your taste.
• Divide into bowls and serve with freshly chopped spring onion.
• Enjoy!

Did you make this recipe? Don’t forget to tag me on Instagram @writtenbyvegan or use hashtag #writtenbyvegan or share it with your friends and family! You can also rate this recipe below! 🙂

Klara Walterova

Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.