Description
Easy pantry friendly vegan lentil soup with over 20 grams of protein per serving! Made with simple ingredients found in your pantry and very customizable!
Ingredients
Scale
- 1 cup dried lentils*
- 1 cup dried mung beans*
- 5 cups vegetable broth, separated
- 18 ounces crushed tomatoes
- 3 cloves garlic, minced
- 2 tablespoons plain pea protein
- 1 tablespoon nutritional yeast (optional)
- 1 tablespoon ground cumin
- 2 teaspoons ground turmeric
- 1 teaspoon ground ginger
- Salt + pepper to taste
- 1 cup spinach
- 1 cup sliced mushrooms
Instructions
- In a large pot, bring 4 cups vegetable broth to a boil.
- Add in the lentils and mung beans. Swirl the beans, cover, and let cook on low heat for 1 hour.
- Remove the lid and add in the crushed tomatoes, plus 1 cup vegetable broth. Mix the soup with a large wooden spoon.
- Next, add in the garlic, plain pea protein, nutritional yeast, cumin, turmeric, ginger, black pepper, and sea salt, mixing with a large wooden spoon to evenly distribute.
- Cover the soup again, and let it cook on low heat for 1 hour.
- Remove the cover, and add in the sliced mushrooms and spinach. Mix the soup and cover it once more to let it cook for 45 minutes.
- Remove from heat and serve.
- Store in a glass airtight container in the fridge for up to a week, or freeze in a container for up to a month.
Notes
*You can use whichever dried beans you want, but those are what I recommend. However, if you only have canned beans, you’ll need 4 cups of canned beans (rinsed and drained), and skip steps 1-2.
Nutrition
- Serving Size: 1.75 cups
- Calories: 282
- Sugar: 5.5 g
- Sodium: 959.9 mg
- Fat: 1.3 g
- Carbohydrates: 49.6 g
- Protein: 21.1 g
- Cholesterol: 0 mg