Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped (use fresh summer zucchini for extra flavor)
- 1 cup lentils (red or green)
- 6 cups vegetable broth
- 1 (9 oz) package vegan ravioli
- 1/2 cup coconut milk or almond cream
- 1 tsp turmeric powder
- 1 tsp lemon juice
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, diced carrots, and celery. Sauté until vegetables are tender and fragrant, about 5-7 minutes.
- Add chopped zucchini and cook for 3 minutes. Rinse lentils and add them along with the vegetable broth. Bring to a boil, then simmer uncovered for 25-30 minutes until lentils are cooked and vegetables are soft.
- Stir in coconut milk or almond cream for creaminess. Add turmeric and lemon juice, season with salt and pepper. Simmer for 5 more minutes.
- Add vegan ravioli and cook according to package instructions, about 4-6 minutes until tender.
- Garnish with fresh parsley or basil. Serve hot with crusty bread or a side salad. Squeeze extra lemon on top for added zest.
Notes
- Use your favorite vegan ravioli for varied flavors.
- Add nutritional yeast for extra umami.
- Blend part of the cooked vegetables and lentils for a thicker soup.
- Substitute fresh or frozen vegetables based on availability.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, Vegan, Main Course
- Method: Simmering, Sautéing
- Cuisine: Italian-inspired, Vegan
- Diet: Vegan, Plant-Based
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg