I love a simple weeknight meal and soup usually falls into that category. I don't know about you but we eat soup All. Year. Long.
It's too inexpensive, simple and delicious to only save for the cold months.
Plus, I LOVE that there's usually leftovers for the next day. Winning!
Today I have a special treat for ya! Not only will I share one of my fam's fave lentil soup recipes, but also some other delicious fall soups from some of my YouTube homies!
Split pea Sweet Potato Soup from EcoVeganGal
Creamy Potato Curry Soup from Fellowship Vegetable
Carrot Ginger Soup from Vegan Cooking With Love
Filipino Rice Porridge from AstigVegan
Vegetable Lentil Stew from The Divine Hostess
Red Lentil Coconut Curry from Veggietorials
and dip your soup with these Soft Pretzel Bites from SimplyBakings
Check out all these amazing soup recipes and be sure to subscribe to their YouTube channels to get more. :-)
Here's the recipe & video for my soup. This soup is perfect for a weekend night dinner and all the ingredients are easy to find in any grocery store. Enjoy!
Lentil Soup w/ Sun-Dried Tomatoes & Spinach
Prep Time: 10
Cook Time: 30
Keywords: soup/stew vegan vegetarian
Ingredients (serves 5)
- 1 tablespoon coconut or olive oil, to saute onion & garlic
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon dry basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups lentils, rinsed (optional: soak them in water for an hour)
- 8 cups vegetable broth
- 3/4 cup sun-dried tomatoes in oil, chopped into bite-sized pieces
- About 2 1/2 cups of fresh spinach, rinsed
In a large stockpot, saute the onion & garlic for about 6 minutes on medium heat.
Mix in basil, salt & pepper and cook for another minute.
Then add in lentils & vegetable broth.
Bring to a boil.
Reduce the heat, cover and cook for about 20-25 minutes (or until the lentils are soft)
During the last 5 minutes of cooking, mix in the sun-dried tomatoes and spinach.
Add more salt and pepper to taste, if necessary.
Serve with rice or solo.