Better Homes And Gardens Lentil Soup

A recipe straight from my mom's kitchen, this amazing vegan lentil soup, loaded with delectable yukon gold potatoes, guilded yellow curry powder, and the famed golden lentil, is a bowl full of pure gold, literally. Whip up a batch on a chilly day, and let the invigorating spicy aromas and unctuously tender veggies and legumes whisk you away whilst warming your bones.

Golden Vegan Lentil Soup: Shopping List

Vegetable Bouillon

Bouillons come in many different shapes and sizes, but the one used for this vegan lentil soup was a powdered vegetable bouillon by Vogue Cuisine.

2 – 3 tablespoons of most powdered vegetable bouillons should do, or 2 – 3 cubes of bouillon. If you're using a liquid vegetable bouillon, try adding it in 1/2 tablespoon amounts, then taste, and then add more if needed (it tends to be stronger than powdered versions).

Yellow Curry Powder

Pre-made yellow curry powders are an easy way to impart a lovely spiciness to a soup without having to buy a bunch of individual spices. I don't have a brand to recommend – just make sure the spices are freshly ground and haven't been sitting in a cupboard for too long.

S&W Petite Cut Diced Tomatoes

Really, these are the most affordable and the most delicious canned tomatoes that you can buy. They'll give the dish an acidic, hearty punch and help to fill out the broth where it most needs it.

Low-sodium Tamari

Tamari is a great way of adding a salty, umami kick to a robust soup like this vegan lentil soup, and I often use it to season soups before I consider adding any plain salt.

How To Cook Golden Lentils

This vegan lentil soup features the golden lentil. Much like the red lentil, these gilded legumes are very delicate, yet also very hearty, and not to mention nutritious and packed with plant-based protein.

In this recipe, pre-cooking the golden lentils ensures that you can add them in the last couple minutes of simmering the soup, and so guarantees that you achieve the best texture possible.

To cook them, simply add the lentils to a small pot of boiling water, and then simmer for about 8 minutes, give or take a minute or two, until tender but not overly soft or mushy.

The lentils, after having been cooked until tender, and then added to the soup and cooked for another 10 minutes or so, should begin to fall apart just a bit, and so incorporate into the broth more. This gives this vegan lentil soup an almost stew-like texture – a very pleasant bite indeed.

More Vegan Soups!

Here are some more delicious vegan soups for you so that you can thoroughly warm your cold bones this winter.

Chunky Roasted Leek & Potato Soup

Split Pea & Barley Stew

Roasted Butternut Squash Bisque

Peanut Butter Curry

Creamy Hearts of Palm "Clam" Chowder

Vegan Pho with Crispy Tofu

I hope that you enjoyed this vegan lentil soup featuring the beautiful and bodacious golden lentil. If you did, consider leaving me a comment and recipe rating before you go!

Golden Lentil Soup

this amazing vegan lentil soup, loaded with delectable yukon gold potatoes, guilded yellow curry powder, and the famed golden lentil, is a bowl full of pure gold, literally. Whip up a batch on a chilly day, and let the invigorating spicy aromas and unctuously tender veggies and legumes whisk you away whilst warming your bones.

Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course All Recipes & Main Course & Soup

Cuisine American & vegan

Servings 6 bowls

Calories 328 kcal

Large soup pot

▢ 1 cup golden lentils
▢ 2 – 3 tablespoons olive oil
▢ 1 large yellow onion, finely diced
▢ 2 large shallots, finely diced
▢ 2 large carrots, peeled and cut into ¼-inch half moons
▢ 4 cups low-sodium vegetable broth
▢ 4 cups water
▢ 1 (15-ounce) can petite cut tomatoes
▢ ¼ cup low-sodium tamari, to taste (if needed)
▢ 3 tablespoons red wine vinegar
▢ 3 tablespoons powdered vegetable boullion, or about 2 – 3 vegetable bouillon cubes
▢ 3 tablespoons yellow curry powder, to taste (if needed)
▢ 1 – 2 teaspoons chili powder
▢ 3 large Yukon gold potatoes, peeled and cut into about ¾-inch cubes
▢ 4 cups lacinato kale, de-stemmed and roughly torn
▢ Some salt, to taste (if needed)

In a small pot, add the the lentils to about 2 ½ cups water and bring to a boil. Cook the lentils until they're just tender, around 8 minutes or so (or according to package). Drain and set aside.
In a large soup pot, add olive oil and then sauté onions, shallots, and carrots for about 7 – 8 minutes over medium heat, until the onions are becoming more translucent.
Next, add the vegetable broth and water to the soup pot. Bring this to a steady boil, then add the diced tomatoes, tamari, red wine vinegar, vegetable boullion, curry powder, chili powder, and cook at a steady simmer with the soup pot covered until the carrots are almost tender, about 15 minutes.
Then, add the diced potatoes, and make sure the heat returns to a steady simmer. Again, cover and let the potatoes simmer in the broth for 10 minutes or so. Add the kale after that, and continue to cook until potatoes are almost tender (poke with a fork to check), and the kale has wilted down.
Lastly, add the cooked golden lentils to the soup pot, and gently stir to incorporate them. Continue simmering the soup until the potatoes and kale are fully tender, and the lentils start to fall apart a little bit, about 10 minutes.

Season one last time with some extra tamari or salt, or additional red wine vinegar (for more sour). After that, it's ready to serve.

Serving 1 bowl Calories 328 kcal Carbohydrates 58 g Protein 11.7 g Fat 5.7 g Saturated Fat 1 g Sodium 1057 mg Potassium 1749 mg Fiber 11 g Sugar 13.1 g Calcium 231 mg Iron 7 mg