Description
This hearty High Protein Vegetable Soup is a vegan-friendly, nutrient-dense meal featuring lentils, chickpeas, spinach, and mixed vegetables simmered in a savory broth. It’s easy to make, full of plant-based protein, and perfect for healthy meal prep.
Ingredients
4 cups (1 liter) vegetable broth
2 cups mixed vegetables (fresh or frozen)
1 cup lentils, rinsed
1 cup chickpeas, drained and rinsed
2 cups fresh spinach, chopped
3 cloves garlic, minced
1 medium onion, diced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
1 tablespoon lemon juice (optional)
Instructions
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Heat olive oil in a large pot. Sauté diced onion and garlic for 3–4 minutes.
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Add lentils and cook for 2 minutes.
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Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Add chickpeas and mixed vegetables. Simmer for another 10–15 minutes.
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Stir in spinach, thyme, and oregano. Cook for 5 more minutes.
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Season with salt, pepper, and optional lemon juice. Serve warm.
Notes
- Use brown or green lentils for best texture
- Soup thickens as it sits—add water when reheating if needed
- Optional toppings: fresh herbs, chili flakes, avocado
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Plant-Based
