Description
This easy vegan lentil soup is a nourishing and flavorful one-pot meal made with hearty lentils, fresh vegetables, and warm spices. Perfect for a quick lunch or cozy dinner, this recipe is packed with plant-based protein, fiber, and nutrients. It’s naturally gluten-free, dairy-free, and budget-friendly, making it a go-to option for a healthy and satisfying meal.
Ingredients
Scale
- For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup dried green or brown lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes (optional, for heat)
- For Garnish:
- Fresh parsley or cilantro, chopped
- Lemon wedges
Instructions
- Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Add Lentils and Spices:
- Stir in the lentils, diced tomatoes, cumin, smoked paprika, turmeric, black pepper, and red chili flakes (if using). Cook for 2 minutes to toast the spices.
- Simmer the Soup:
- Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally.
- Adjust Seasoning:
- Taste the soup and adjust seasoning as needed with additional salt or spices.
- Serve:
- Ladle the soup into bowls, garnish with fresh parsley or cilantro, and serve with lemon wedges for a burst of freshness.
Notes
- Add chopped spinach or kale during the last 5 minutes of cooking for extra greens.
- Use red lentils for a creamier texture (reduce cooking time by 5-10 minutes).
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course, Soup