Hearty Vegan Lentil Soup

Ingredients

• •2 tablespoons olive oil
• •1 large onion, diced
• •3 carrots, diced
• •3 celery stalks, diced
• •4 cloves garlic, minced
• •1 1/2 cups green or brown lentils, rinsed
• •1 can (14oz) diced tomatoes
• •6 cups vegetable broth
• •2 bay leaves
• •1 teaspoon cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon turmeric
• •1/2 teaspoon dried thyme
• •2 cups fresh spinach or kale, chopped
• •2 tablespoons lemon juice
• •Salt and pepper to taste
• •Fresh parsley for garnish
• •Crusty bread for serving

Instructions

1. 1

   Sauté vegetables

   Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery (the classic mirepoix). Sauté for 7-8 minutes, stirring occasionally, until vegetables soften and onion becomes translucent. Add garlic and cook for 1 more minute until fragrant.

2. 2

   Add lentils and spices

   Stir in rinsed lentils, cumin, smoked paprika, turmeric, and thyme. Cook for 1-2 minutes, stirring constantly, to toast the spices and coat the lentils. This blooming process enhances the spice flavors.

3. 3

   Add liquids and simmer

   Pour in diced tomatoes with their juices and vegetable broth. Add bay leaves. Bring to a boil over high heat, then reduce to medium-low heat. Cover partially and simmer for 25-30 minutes, stirring occasionally, until lentils are tender but not mushy. Add more broth or water if soup becomes too thick.

4. 4

   Add greens and finish

   Remove bay leaves. Stir in chopped spinach or kale and cook for 2-3 minutes until wilted. Remove from heat and stir in lemon juice. Taste and adjust salt and pepper. The lemon juice brightens the flavors and is essential for balance.

5. 5

   Serve

   Ladle soup into bowls. Garnish with fresh parsley and a drizzle of olive oil if desired. Serve with crusty bread for dipping. The soup thickens as it sits, so add broth or water when reheating.

Nutrition Information

Frequently Asked Questions