Description
A protein-packed, earthy vegan soup made with lentils, carrots, celery, and warming spices, perfect for a nourishing and hearty meal.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 1/2 cups dry lentils (green or brown), rinsed
- 6 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt & pepper, to taste
- Fresh parsley, for garnish
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add lentils and spices: Stir in the rinsed lentils, cumin, and smoked paprika to the pot with the sautéed vegetables, coating everything in the spices for about a minute.
- Simmer the soup: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 30 to 35 minutes, until the lentils are tender and the soup has thickened slightly.
- Season and garnish: Taste the soup and season with salt and pepper as desired. Ladle into bowls and garnish with fresh parsley before serving.
Notes
- For a creamier texture, blend part or all of the soup before serving.
- Green or brown lentils work best as they hold their shape well during cooking.
- Feel free to add other vegetables like potatoes or spinach for added nutrition.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well; reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
