Vegan Lentil Soup
A comforting and nutritious Vegan Lentil Soup that warms the soul and brings people together.
Ingredients
Aromatics
- 1 tablespoon olive oil For sautéing.
- 1 medium onion, diced Provides sweetness.
- 2 cloves garlic, minced Adds depth of flavor.
Vegetables
- 3 medium carrots, diced
- 2 stalks celery, diced
Lentils and Spices
- 1 cup dried lentils (green or brown) Red lentils will cook faster.
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
Liquid and Tomatoes
- 6 cups vegetable broth Use low-sodium for less salt.
- 1 can diced tomatoes (14.5 ounces) With juice.
Seasoning
- to taste Salt and pepper Adjust to preference.
- Fresh parsley for garnish Optional for a fresh touch.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes.
- Stir in the garlic, carrots, and celery. Cook for another 5 minutes, ensuring the vegetables soften but don’t burn.
- Add the cumin and smoked paprika, stirring until fragrant.
Cooking
- Throw in the dried lentils and canned diced tomatoes (with their juice).
- Add the vegetable broth and toss in the bay leaf. Bring to a boil, then reduce the heat to a simmer.
- Cover the pot and let it simmer for about 30 minutes until the lentils are tender.
- After removing the bay leaf, taste the soup and add salt and pepper as needed.
Serving
- Ladle the soup into bowls and garnish with fresh chopped parsley.
Notes
For a creamier texture, blend a portion of the soup before serving. Consider adding spinach or kale for extra nutrition. Squeeze fresh lemon juice just before serving for added brightness. Stores well in the fridge for up to five days or freezes for up to three months.