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Red Lentil Veggie Soup

Prep Time: 20min

Cook Time:

Serves:

Level: Easy

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Easy

About the Recipe

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Ingredients


  • 1 tablespoon  olive oil

  • 2 1/2 cups water 4 bouillon cubes

  • 1 (14-ounce) can light coconut milk

  • 1 (14-ounce)can fire-roasted diced tomatoes*

  • 3 cups broccoli florets

  • 2 cups peeled, seeded, and chopped butternut squash cone #3

  • 1 1/2 cups chopped carrots  cone #5

  • 1 1/2 cups frozen cut green beans

  • 2 teaspoons red pepper flakes, or to taste

  • 1 teaspoon fine sea salt, or to taste

  • 1 teaspoon garlic powder

  • 1 cup  uncooked red lentils

  • 2 tablespoons  apple cider vinegar, or to taste

  • Herbamare, for garnish (optional)

 

Preparation

Stovetop method:

In a large pot, add the oil, water, coconut milk, diced tomatoes (with juices), broccoli, butternut squash, carrots, frozen green beans, red pepper flakes, salt (starting with 3/4 teaspoon), garlic powder, and red lentils. Stir to combine.

  1. Set to medium high heat to high, cover with lid, Once it comes to a high click, reduce the heat to low. Stir again, scraping off any lentils stuck to the bottom of the pot.

  2. Simmer, covered, over medium heat for 15 to 20 minutes, stirring occasionally, until the lentils are soft and the veggies are just fork tender. The veggies should have a touch of resistance when pierced with a fork. The cook time will vary based on the type of veggies you use.

  3. After cooking, remove the lid and stir in the apple cider vinegar, starting with one tablespoon and adding from there, to taste (we love 2 tablespoons for a lot of brightness). Sometimes, there may be a slight separation in the soup after adding the vinegar, depending on the brand of coconut milk used. This is nothing to worry about. Season with more salt, if desired (I add another 1/4 teaspoon of fine sea salt, plus a bit of Herbamare). I also enjoy adding a bit more apple cider vinegar to my individual serving because I adore its tanginess in this soup. Serve and enjoy. Refrigerate leftovers in an airtight container for up to 4 to 5 days.

Tip:

* I love fire-roasted diced canned tomatoes in this soup, but feel free to use regular canned diced tomatoes if that’s what you have.


** You can use practically any veggies you have on hand (most veggies should work).

 

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