This Vegan Lentil and Macaroni Soup is packed with healthy fiber and nutrients. It’s gluten-free and incredibly easy to whip up.
I’m telling you guys, growing up with an Armenian grandmother, I ate pretty damn good. No joke. This soup was made almost weekly and something we devoured over and over again. Trust me, you are going to want to make this one.
Whether you’re looking for a meatless meal or just a tasty weekday soup, I’ve got you covered. This dish is packed with lentils which are so incredibly good for you. It’s loaded with fiber, iron, protein, and an excellent source of B vitamins, magnesium, potassium, and zinc.
Ingredients You’ll Find
- Lentils: I used green lentils which can be found in almost all grocery stores.
- Coriander: A delicious spice that you definitely DO NOT want to omit. This adds a certain aroma that people are going to ask about (in a good way). Plus, it’s so great for your health.
- Dried Mint: a must in this dish and pairs so well with the coriander. Do not use fresh as it changes things.
- Vegetable Broth: I make my own at home but any broth you prefer works.
- Pasta: Elbow/Macaroni Pasta: I use Jovial’s gluten-free pasta but use what you enjoy.
- Kale or Spinach: love some greens to help brighten this dish and add more nutrients.
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I really hope you enjoy this amazing and special soup I am sharing with you all. It brings back so many amazing memories of my grandmother and I know she will love to see everyone enjoy this.
Related Recipes: Healing Lemon Chicken Soup, Potato Fennel Leek Soup, Vegan Acorn Squash Soup
Vegan Lentil and Macaroni Soup
Vegan Lentil and Macaroni Soup
Ingredients
- 1 yellow onion chopped
- 2 garlic cloves minced
- 1 1/4 tbsp ground coriander
- 2 cups green lentils
- 7-8 cups vegetable broth
- 3/4 cup gluten-free elbow pasta
- 1.5 tbsp dried mint
- 1.5 cups chopped spinach or kale
- 1 tbsp vegan butter or olive oil
- salt and pepper to taste
Instructions
- In a large pot, add the olive oil or butter. Add in the onions and garlic and cook for about 3 minutes.
- Add in the coriander, salt, and pepper, and cook for another 2 minutes.
- Next, add in the lentils and broth. Cover and cook until the lentils are almost cooked through (about 15 minutes).
- Add in the pasta, dried mint, and kale. Also, add in more broth or even water if needed.
- Cook until pasta is cooked through (about 7-10 minutes) depending on what your box says.
- Adjust seasoning as needed and enjoy.
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