Ingredients
Scale
- 1 cup dried lentils (green or brown)
- 1 package of vegan ravioli (check labels for plant-based options)
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 4 cups vegetable broth
- 1 cup coconut milk or almond milk
- 2 teaspoons turmeric powder
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- Fresh parsley or basil, chopped
- Salt and pepper to taste
Instructions
- Start by rinsing the lentils under cold water. In a large pot, add the lentils and cover with water. Bring to a boil, then reduce heat and simmer for about 15 minutes until tender. Drain and set aside.
- In a large pot, heat the olive oil over medium heat. Add diced onion, sliced carrots, and minced garlic. Cook for about 5 minutes until vegetables are soft and fragrant.
- Pour in vegetable broth. Stir in turmeric powder. Bring to a gentle simmer.
- Add the cooked lentils and coconut milk to the pot. Mix well and simmer for another 5 minutes.
- Gently add the vegan ravioli. Cook for 4-5 minutes until tender and floating to the top.
- Stir in lemon zest, lemon juice, and chopped herbs. Season with salt and pepper. Serve hot garnished with additional herbs if desired.
Notes
- Use gluten-free vegan ravioli if needed for gluten intolerance.
- This soup stores well; add ravioli just before reheating to prevent sogginess.
- Feel free to customize with additional vegetables or herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg