Vegan Lentil Soup is a hearty and nutritious dish packed with protein-rich lentils, fresh vegetables, and warm spices. This easy-to-make recipe is perfect for meal prep, offering a delicious and filling option for lunch or dinner.
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup dried lentils (green or brown), rinsed
- 1 can (400g) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1/2 teaspoon turmeric (optional)
- 1/2 teaspoon paprika
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 cup spinach or kale (optional)
- Fresh parsley for garnish
- Cook the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until softened. Add the carrots and celery, cooking for another 5 minutes.
- Add the lentils and spices: Stir in the lentils, diced tomatoes, cumin, turmeric (if using), paprika, and bay leaf. Mix well to coat the lentils with the spices.
- Add the broth: Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 25-30 minutes, or until the lentils are tender. Season with salt and pepper to taste.
- Add greens: Stir in the spinach or kale during the last 5 minutes of cooking, if using, until wilted.
- Serve: Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley and enjoy your hearty and healthy Vegan Lentil Soup!
- Tips: For a creamier texture, use an immersion blender to blend part of the soup before serving. You can add other vegetables like zucchini or sweet potatoes for more variety.