Ingredients
Scale
- 1 cup dried green or brown lentils
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon turmeric powder
- 1 teaspoon lemon juice
- 1 package vegan ravioli (check ingredients)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat a nonstick pot over medium heat and add olive oil.
- Sauté chopped onion, garlic, carrots, and celery until softened and fragrant, about 5-7 minutes.
- Add rinsed lentils, crushed tomatoes, vegetable broth, dried thyme, and turmeric. Stir well.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 25-30 minutes until lentils are tender.
- Season with salt, pepper, and lemon juice to brighten the flavors.
- Gently add vegan ravioli and cook for an additional 5-7 minutes until al dente.
- Ladle into bowls, garnish with fresh basil or parsley, and serve hot.
Notes
- Ensure to check the ravioli ingredients to confirm they are vegan.
- You can substitute red lentils for quicker cooking.
- Reheat leftovers on the stove or microwave; store in airtight containers in the refrigerator for up to 3 days or freeze for longer storage.
- For added flavor, sprinkle with additional herbs or a drizzle of olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg