Description
A hearty and nutritious Mediterranean-inspired vegan lentil soup, packed with vegetables and warm spices, perfect for a cozy, plant-based dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
Spices
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Legumes and Liquids
- 1 tablespoon olive oil
- 1 ½ cups dried brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, with juices
- Juice of ½ lemon
Garnish
- Chopped parsley (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, diced carrots, and chopped celery. Sauté for 5 to 7 minutes until the vegetables begin to soften.
- Add Spices: Stir in ground cumin, smoked paprika, and dried thyme. Cook for 1 minute until the spices become fragrant.
- Combine Main Ingredients: Add the rinsed lentils, vegetable broth, diced tomatoes with their juices, and the bay leaf to the pot. Stir everything together to combine well.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30 to 35 minutes, or until the lentils are tender.
- Adjust Texture: Remove the bay leaf. Use an immersion blender to puree part of the soup for a creamier texture or leave it chunky, based on your preference.
- Season and Serve: Stir in the lemon juice and season with salt and black pepper to taste. Serve hot, garnished with chopped parsley if desired.
Notes
- This soup stores well and tastes even better the next day.
- For extra greens, add spinach or kale at the end of cooking.
- For some heat, add a pinch of red pepper flakes.
