Are you craving a soul-warming, nutritious meal that will tantalize your taste buds while keeping things completely plant-based? Look no further than this extraordinary Vegan Lentil Soup with Spinach, crowned with a luxurious garlicky almond cream! This isn't just another soup recipe - it's a culinary journey that promises to revolutionize your dining experience with every single spoonful. Packed with protein-rich lentils, vibrant spinach, and a decadent almond cream topping, this recipe is about to become your new favorite go-to comfort food.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 2 cups spinach
- 1/4 cup almond cream
- Salt and pepper to taste
Instructions
- Start by gathering all your ingredients to ensure you have everything ready for the cooking process.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Allow the oil to warm up for about 1 minute.
- Add the chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Next, add the diced carrots to the pot. Stir them in and continue to cook for another 3-4 minutes, allowing them to soften slightly.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Once the garlic is fragrant, add the rinsed lentils to the pot. Stir them well to combine with the onion, carrots, and garlic.
- Pour in the 4 cups of vegetable broth, ensuring that the lentils are fully submerged. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 20-25 minutes, or until the lentils are tender.
- While the soup is simmering, prepare the garlicky almond cream. In a small bowl, combine 1/4 cup of almond cream with 1 clove of minced garlic, and a pinch of salt and pepper. Mix well until smooth. Set aside.
- After the lentils are tender, add the 2 cups of spinach to the pot. Stir gently and cook for an additional 2-3 minutes, or until the spinach has wilted.
- Season the soup with salt and pepper to taste. Adjust the seasoning according to your preference.
- Once everything is well combined and heated through, remove the pot from the heat.
- Serve the lentil soup in bowls, and drizzle the garlicky almond cream on top for added flavor and creaminess.
- Enjoy your delicious Vegan Lentil Soup with Spinach and Garlicky Almond Cream!
Tips
- Rinse your lentils thoroughly before cooking to remove any dust or debris and ensure a cleaner taste.
- For maximum flavor, use fresh garlic and sauté it carefully to prevent burning, which can create a bitter taste.
- Choose a high-quality vegetable broth to enhance the overall depth of flavor in your soup.
- Don't rush the simmering process - letting the lentils cook slowly helps them become tender and absorb all the delicious seasonings.
- If you want to add extra texture, consider toasting some pumpkin seeds or sliced almonds to sprinkle on top of the soup alongside the almond cream.
- The soup can be stored in the refrigerator for 3-4 days, making it perfect for meal prep and enjoying leftovers.
- For a slightly thicker consistency, you can blend a portion of the soup and then mix it back in, creating a more creamy texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 15g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
