Description
This hearty vegan lentil soup is a comforting, nutrient-packed meal that’s easy to prepare. Bursting with fresh vegetables, protein-rich lentils, and vibrant spices, it’s perfect for a cozy lunch or dinner. Serve it with a side of lemon wedges for an extra burst of flavor!
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup dry lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp salt (or to taste)
- 2 cups fresh spinach or kale (optional)
- Fresh parsley and lemon wedges for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté until softened (about 5 minutes).
- Stir in the cumin, smoked paprika, turmeric, and black pepper. Cook for another minute to toast the spices.
- Add the rinsed lentils, diced tomatoes, and vegetable broth. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 25–30 minutes, or until the lentils are tender.
- If using spinach or kale, stir it in during the last 5 minutes of cooking.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh parsley and a wedge of lemon on the side.
Notes
- For extra flavor, add a squeeze of fresh lemon juice just before serving.
- You can substitute spinach with kale or omit greens altogether if preferred.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: vegan lentil soup, easy lentil soup, healthy soup recipe, plant-based dinner, one-pot soup