Vegan Lentil Soup Recipe

Vegan Lentil Soup is a hearty, wholesome, and nutritious dish that’s perfect for colder months or whenever you’re craving a comforting bowl of soup. Lentils are packed with protein, fiber, and essential nutrients, making this soup a satisfying and healthy meal. Plus, it’s easy to make and customizable with your favorite spices and vegetables.

Ingredients:

1 cup dried lentils (green or brown)
1 tbsp olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, chopped
3 garlic cloves, minced
1 can (14.5 oz) diced tomatoes (or 2 medium fresh tomatoes, chopped)
6 cups vegetable broth
1 bay leaf
1 tsp ground cumin
1 tsp turmeric
1/2 tsp paprika
Salt and pepper to taste
1-2 tbsp lemon juice (optional, for brightness)
Fresh parsley for garnish (optional)

Instructions:

Prepare the Lentils: Rinse the lentils under cold water, picking through them to remove any debris or small stones. Set aside.
Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Add Garlic and Spices: Add the minced garlic, cumin, turmeric, and paprika to the pot. Stir to combine and cook for another 1-2 minutes until fragrant.
Add the Lentils and Tomatoes: Add the rinsed lentils and diced tomatoes to the pot. Stir everything together.
Simmer the Soup: Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let the soup simmer for 25-30 minutes, or until the lentils are tender and fully cooked. Stir occasionally.
Season to Taste: Once the lentils are cooked, taste the soup and add salt, pepper, and lemon juice (if using) to adjust the flavor. If the soup is too thick, you can add more vegetable broth or water to reach your desired consistency.
Serve and Garnish: Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley, if desired, and serve hot.

Tips:

Add Greens: For extra nutrients, add a handful of spinach, kale, or Swiss chard to the soup during the last 5-10 minutes of cooking.
Customizable: Feel free to add other veggies, such as zucchini, potatoes, or bell peppers, to the soup for more flavor and variety.
Storage: This soup keeps well in the fridge for 4-5 days, or you can freeze it for up to 3 months. Just let it cool completely before transferring it to airtight containers.

This Vegan Lentil Soup is an easy-to-make, filling, and delicious meal that’s perfect for meal prepping or serving as a quick dinner on a busy night. It’s hearty, nutritious, and packed with flavor!