Being a vegan can sometimes seem like a difficult task, having to avoid a significant amount of food. This red lentil soup recipe is perfect for any vegan, and it’s an absolute breeze to make. 

If you like this soup recipe, try these other muscle-building vegan recipes.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1  8-ounce package cracked freekeh (1 cup dry, or about 2 cups cooked)</li>
                                            <li>3 cups  water</li>
                                            <li>32 ounces  vegetable broth olive oil</li>
                                            <li>1  onion, diced</li>
                                            <li>2 cups  carrots, diced</li>
                                            <li>1 cup  dry red lentils (also known as dal)</li>
                                            <li>1 cup  crushed tomatoes</li>
                                            <li>1  8-ounce bag of fresh spinach, or about 2 cups of loose spinach</li>
                                            <li>8  garlic cloves, diced</li>
                                            <li>1 tsp  onion powder</li>
                                            <li>1 tsp  cumin</li>
                                            <li>1 tsp coriander</li>
                                            <li>1  bay leaf, crumbled</li>
                                            <li>½ tsp  turmeric powder</li>
                                            <li>¾ tsp  dried ginger or ½ tsp fresh ginger, minced</li>
                                            <li>3  Tbsp za’atar seasoning</li>
                                            <li> Dash of cayenne pepper</li>
                                            <li> Sea salt and pepper to taste</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Drizzle a little olive oil in a large pot, and heat on medium. Toss in diced garlic, onion, and carrots, and cook for about 2 minutes. Stir in the seasonings, and cook for another 2 minutes.</li>
                                    <li>Add in freekeh, lentils, tomatoes, vegetable broth, and water. Stir well. Reduce heat to low, and cover. Cook for 30 minutes or more. Add more water if desired. Season to taste. Add in spinach, and stir until leaves wilt and reduce in volume. Cook for another 5 minutes. Serve with a tablespoon of za’atar spice sprinkled on top.</li>

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