Vegan Lentil Soup

Indulge in a bowl of our hearty Vegan Lentil Soup, perfect for a nutritious lunch or dinner. Packed with green or brown lentils, fresh vegetables, and aromatic spices, this soup is both comforting and satisfying. The combination of sautéed onions, garlic, carrots, and celery creates a flavorful base, while cumin, paprika, and thyme add a warm depth of flavor.

Finished with a touch of lemon juice and optional fresh spinach, this vegan lentil soup is a wholesome meal that’s easy to prepare and ideal for any plant-based diet.

Ingredients:

• 1 cup green or brown lentils, rinsed and drained
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 can diced tomatoes (14.5 oz)
• 4 cups vegetable broth
• 2 cups water
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh spinach, chopped (optional for garnish)
• 2 tbsp olive oil
• 1 tbsp lemon juice

Instructions:

1. Prepare the Vegetables: Start by dicing the onion, mincing the garlic, and slicing the carrots and celery. This will ensure you have everything ready to go once you start cooking.
2. Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Cook the Vegetables: Add the sliced carrots and celery to the pot. Cook for an additional 5 minutes until the vegetables start to soften.
4. Add Lentils and Spices: Stir in the rinsed lentils, cumin, paprika, and dried thyme. Cook for 1-2 minutes to toast the spices.
5. Add Liquid Ingredients: Pour in the vegetable broth, water, and diced tomatoes with their juice. Add the bay leaf. Bring the soup to a boil, then reduce heat to a simmer.
6. Simmer the Soup: Let the soup simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
7. Season and Serve: Remove the bay leaf. Stir in the lemon juice and season with salt and pepper to taste. If desired, garnish with fresh chopped spinach before serving.