Vegan Spicy Lentil Hummus Recipe
A vibrant vegan lentil and kale soup, perfect for quick, nutritious meals with bold flavors.
Ingredients
- Brown lentils rinsed – 1 cup
- Fresh kale chopped – 4 cups
- Carrots diced – 1 cup
- Celery stalks diced – 2
- Medium onion chopped – 1
- Garlic cloves minced – 3
- Vegetable broth – 6 cups
- Olive oil – 2 tbsp
- Ground cumin – 1 tsp
- Smoked paprika – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Lemon juice – 1 tbsp
Instructions
- Heat olive oil, sauté onion, carrots, and celery until soft.
- Add garlic, cumin, smoked paprika; cook 1 minute.
- Pour lentils and broth, bring to boil.
- Simmer uncovered 20 minutes until lentils soften.
- Stir in kale, cook 5 minutes.
- Season with salt, pepper, and lemon juice.
- Serve hot, preferably with crusty bread.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 40g
- Fiber: 14g
- Protein: 18g
Vitamins and Minerals (Per Serving)
- Vitamin A: 90%
- Iron: 25%
- Vitamin C: 40%
- Calcium: 15%
- Magnesium: 18%
Additional Notes/Tips
- Swap kale for spinach if you prefer mild greens.
- Add chili flakes for extra kick.
- Leftovers taste even better — your future self will thank you.