Delicious Vegan Lentil Soup 🥣 Recipe

​Vegan Lentil Soup is a hearty and nutritious dish, perfect for any time of the year.

Packed with protein-rich lentils, fresh vegetables, and aromatic herbs, this soup is both satisfying and easy to prepare.

Here's a detailed, step-by-step guide to making a delicious pot of vegan lentil soup.​

Ingredients:

• 2 tablespoons extra-virgin olive oil​

• 1 medium yellow onion, chopped​

• 2 medium carrots, peeled and chopped​

• 2 celery stalks, chopped​

• 3 cloves garlic, minced​

• 1 teaspoon ground cumin​

• 1 teaspoon ground coriander​

• 1/2 teaspoon smoked paprika​

• 1/4 teaspoon red pepper flakes (optional, for heat)​

• 1 (14.5-ounce) can of diced tomatoes, with juices​

• 1 1/2 cups dried green or brown lentils, rinsed and drained

• 6 cups vegetable broth​

• 1 bay leaf​

• 1 teaspoon salt, or to taste​

• 1/2 teaspoon freshly ground black pepper, or to taste​

• 2 cups fresh spinach or kale, chopped​

• 2 tablespoons freshly squeezed lemon juice (about half a lemon)​

• Fresh parsley or cilantro, chopped (for garnish)​

Instructions:

1. Sauté the Aromatics:

   • In a large pot or Dutch oven, heat the olive oil over medium heat.​

   • Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent.​

   • Stir in the minced garlic and cook for an additional 1 minute, until fragrant.​

2. Add Spices and Tomatoes:

   • Sprinkle in the ground cumin, ground coriander, smoked paprika, and red pepper flakes (if using). Stir continuously for about 30 seconds to toast the spices, enhancing their flavors.​

   • Pour in the diced tomatoes along with their juices. Stir well to combine, scraping the bottom of the pot to deglaze and lift any flavorful bits.​

3. Incorporate Lentils and Broth:

   • Add the rinsed lentils to the pot, stirring to mix them with the vegetables and spices.​

   • Pour in the vegetable broth and add the bay leaf. Increase the heat to high and bring the mixture to a boil.​

4. Simmer the Soup:

   • Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 30 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent sticking.​

5. Season and Add Greens:

   • Remove the bay leaf from the pot and discard it.​

   • Season the soup with salt and freshly ground black pepper, adjusting to taste.​

   • Stir in the chopped spinach or kale, allowing it to wilt in the hot soup for about 3-5 minutes.​

6. Finish with Lemon and Serve:

   • Stir in the freshly squeezed lemon juice to brighten the flavors of the soup.​

   • Ladle the soup into bowls, garnish with chopped fresh parsley or cilantro, and serve warm.​

Tips:

• Variations: For added richness, you can blend a portion of the soup using an immersion blender or by transferring a couple of cups to a blender, then mixing it back into the pot. This creates a creamier texture while retaining some chunkiness.​

• Storage: This soup stores well and often tastes better the next day as the flavors meld. Keep it in an airtight container in the refrigerator for up to 5 days, or freeze it for longer storage.​

• Serving Suggestions: Pair the soup with crusty bread or a side salad for a complete meal. A dollop of vegan yogurt or a sprinkle of nutritional yeast on top can also add a delightful touch.​

Enjoy your homemade vegan lentil soup—a comforting and wholesome dish that's sure to satisfy!💖👇