Easy vegan soup perfect for a lazy night. Most of the ingredients are probably already in your kitchen, and it's very budget friendly.
Do you ever have one of those days where you desperately need to go to the grocery store but that's literally the last thing you want to do?
Or when you don't feel like doing much work in the kitchen but you're trying to eat healthy?
Or you realize that you have like $18 in your bank account?
Or maybe you're trying to eat meatless meals on Monday?
Or it's freezing outside and you need something to warm you up?
But you also want something that actually tastes good...
Well lucky you because I have the perfect soup for all of those!
Salsa Lentil Soup
All of the ingredients are probably in your kitchen, and if not then you can either improvise or run to the corner grocery store because they will almost certainly have these ingredients.
The Salsa Lentil Soup requires only about 10-15 minutes hands-on time, and it takes about 30-45 minutes to cook.
This delicious soup only has 10 ingredients, and this meal is so cheap - like for all the ingredients it costs less than $6!
It makes a lot {about 9 cups of soup}, and it serves 6. One serving {1-½ cups} is really really filling - like I had to stop halfway through my soup because I was full. No worries, I finished it because it's too good to waste.
But if it's just you and you're cooking for yourself or one other person, this soup freezes really well.
Honestly, I can't think of any reason for you not to make this soup!
The lentils and all the veggies make it extremely filling, and all the vegetables make me happy. You can use whatever type of salsa you want depending on how spicy you want your soup to be. Also, you could add a bell pepper if you have one {there are no bell peppers in my refrigerator right now, or there def would be one in this soup}.
So get thee into the kitchen and feel good knowing that you're making something healthy, that still tastes good, is inexpensive and filling and meatless and comforting.
Salsa Lentil Soup
Ingredients
- 1 tablespoon olive oil
- 2 medium onions diced
- 3 medium carrots diced
- 3 cloves garlic minced
- 2 teaspoon cumin
- 2 teaspoon dried oregano
- 4 cups vegetable broth or chicken broth, unsalted
- 2 cup water
- 1.5 cups dried green lentils rinsed
- 2 cups salsa
- fresh chopped parsley for serving optional
Instructions
- Heat the oil in a large soup pot over medium-high heat. Sauté the onions and carrots until softened, about 7 minutes. Stir in the garlic, cumin, & oregano and sauté, stirring constantly for 30 seconds.
- Add in the broth, water, lentils, and salsa. Stir well.
- Bring to a boil, partially cover, and reduce to a simmer.
- Simmer for 30-45 minutes until lentils are tender. Serve in bowls and sprinkle with parsley if desired. {Really good served with a slice of this cornbread or Southwest cornbread}
- Refrigerate leftovers for up to 3 days or freeze for up to 2 months
Notes
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