Ingredients
Scale
- 1 cup dry green or brown lentils
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 large onion, chopped
- 3 carrots, diced
- 3 celery stalks, diced
- 1 (14 oz) can diced tomatoes
- 8 cups vegetable broth
- 1 teaspoon turmeric
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 package vegan ravioli (egg-free)
- Fresh basil or parsley for garnish
Instructions
- Start by rinsing 1 cup of dried lentils under cold water until the water runs clear. Set aside.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onions, minced garlic, diced carrots, and celery. Cook until vegetables are tender and fragrant, about 5-7 minutes.
- Stir in the can of diced tomatoes and cook for 2 minutes. Pour in 8 cups of vegetable broth, add rinsed lentils, bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
- Season with 1 teaspoon of turmeric, salt, and pepper. Once the lentils are cooked, stir in 1 teaspoon of lemon juice to brighten the flavor.
- Add the vegan ravioli directly into the simmering soup. Cook for 8-10 minutes until ravioli are al dente as per package instructions.
- Garnish with freshly chopped basil or parsley and serve hot with your favorite crusty bread or side.
Notes
- Store leftovers in airtight containers in the fridge for up to 3 days.
- For longer storage, freeze the soup for up to 2 months.
- Reheat on the stovetop over medium heat, adding a splash of vegetable broth to loosen the soup if needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Italian-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 280 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg