Damn Good Vegan Lentil Soup
This comforting and nutritious lentil soup is packed with protein and flavor, making it the perfect quick meal for busy days.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 2 cups carrots, diced
- 2 cups celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 can (14 oz) diced tomatoes
- 1 cup dried green or brown lentils, rinsed and drained
- 4 cups vegetable broth
- 2 cups spinach or kale Or any other green of your choice.
- to taste Salt and pepper
- to taste Fresh lemon juice Optional but recommended for added flavor.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes, until they start to soften.
- Stir in the minced garlic, cumin, smoked paprika, and turmeric, and cook for another 1-2 minutes until fragrant.
- Add the diced tomatoes, lentils, and vegetable broth, and stir well.
- Bring the soup to a gentle boil.
Cooking
- Lower the heat, cover, and let it simmer for about 30-40 minutes, until the lentils are tender.
- Check occasionally to avoid overcooking.
Finishing Touch
- When the lentils are tender, toss in the spinach or kale and cook until wilted—about 3-5 minutes.
- Taste and season with salt, pepper, and fresh lemon juice if desired. Serve hot with crusty bread.
Notes
For deeper flavors, let the soup simmer longer. Customize with any leftover veggies. Store in the fridge for up to 5 days or freeze for future meals.