Veggie OUTLAWS - Cashew Sue

Lentil Mélange Soup

Cashew Sue's Pick
An easy-to-make soup created from a beautiful mixture of lentils and vegetables. We start with a canned lentil soup (our preferred brand is Sprague Lentil Soup) as the base and add a variety of spices and vegetables to create a satisfying and delicious soup. This soup is not just a star player in the Fasting Mimicking Diet (FMD); it's a hearty and tasty meal when you crave a quick lunch or dinner that doesn't skimp on flavour. To make this as a meal for your whole family, double the recipe and use either one or two cans of soup as the base. So, whether you're on a quest for cellular rejuvenation through FMD or looking for a speedy and satisfying meal, the Lentil Mélange Soup is your ticket to a fulfilling meal that doesn't compromise on flavour. Ready to create a mélange of flavours that will make your taste buds sing? Dive into this soup sensation – the Veggie OUTLAW way!
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Course FMD, Main Course, Meals, Soup, Soups
Cuisine Egyptian
Makes 2 X 2 Cup
Calories 157 kcal
Video
Ingredients
 
 
  • 1 cup Organic Lentil Soup (60% of 14 oz can) (Sprague Foods brand)
  • cups low-sodium vegetable broth
  • cups chopped mushrooms
  • ¾ cup diced tomato (about 1 medium) + a small amount for garnish
  • ½ cup chopped cauliflower
  • 2 tsp powdered mushrooms
  • 2 tsp Bragg soy seasoning
  • 1 tsp Bestchestershire sauce
  • 1 tsp minced parsley leaves + a small amount for garnish
  • ½ tsp Spike seasoning
  • ½ tsp dried marjoram or oregano
  • ¼ tsp ground allspice
  • freshly ground black pepper
Instructions
 
  • In a large soup pot, add 1 cup Organic Lentil Soup, 1½ cups each low-sodium vegetable broth and chopped mushrooms, ¾ cup diced tomato, ½ cup chopped cauliflower, 2 tsp each powered mushroom and Bragg seasoning, 1 tsp each Bestcestershire Sauce and minced parsley, ½ tsp each Spike seasoning and dried marjoram , ¼ tsp ground allspice, and freshly ground black pepper. Stir to combine, cover with a lid, and cook for 5–10 minutes or until veggies start to soften. Let sit for 5 minutes before serving.
  • Ladle the soup into bowls and serve with a sprinkle of parsley and a few slices of diced tomato.
Nutrition
Serving: 2cupsCalories: 157kcalCarbohydrates: 30gProtein: 9gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 622mgPotassium: 649mgFiber: 7gSugar: 8gVitamin A: 140IUVitamin C: 25mgCalcium: 119mgIron: 4mg
Keyword Gluten-Free, Has Calcium, Has Iron, Has Potassium, Has Vitamin C, High Dietary Fiber, High Vitamin A, Low-Fat, Nut-Free, Peanut-Free, Soy-Free
Tried this recipe?Let us know how it was!
About the Author Linda Purcell

I am Linda Purcell the author of Veggie OUTLAWS – most wanted vegan recipes. I have been vegetarian for the past 12 years, a transitional vegan for the last few years, and am now committed to eating only plant-based foods. I moved towards eating more plant-based foods because I care about the health of my family. I have compassion for animals. And I know a vegan lifestyle is better for the planet.

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5 from 2 votes
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