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Easy and Healthy One-Pot Vegan Lentil Soup

Course Lunch & Dinner, Soups and Stews
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 5 servings
Calories 300kcal

Ingredients

  • 2 tbsp avocado oil
  • 1/2 cup chopped red onion
  • 1 tbsp minced garlic
  • 1.5 cups zucchini cut into small pieces
  • 12 ounces frozen riced cauliflower
  • 3 handfuls spinach
  • 3 handfuls kale
  • 1 cup green lentils
  • 32 ounces vegetable broth
  • 2 cups plain unsweetened almond milk- any works as long as it's plain
  • 1 cup water
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp sea salt or to taste
  • 1/4 cup vegan cream cheese
  • 1 tbsp dijon mustard

Instructions

  • sauté the zucchini, red onion, riced cauliflower, and garlic in avocado oil on medium high heat for 6 minutes.
  • then, add the spinach and kale and cook another couple of minutes.
  • next, add the lentils, veggie broth, water, almond milk and spices. once everything comes to a boil again, lower the heat to medium-low heat. cook another 25 minutes.
  • then, add the cream cheese and mustard and cook another 20 minutes or so. all in all, about 50 minutes of cooking.
  • serve with your favorite toppings and enjoy.