Description
A hearty and nutritious vegan lentil soup packed with flavor.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 bay leaf
- 6 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Rinse lentils under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add diced onions, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Add minced garlic, cumin, and coriander. Cook for 1-2 minutes, stirring frequently.
- Add lentils, vegetable broth, diced tomatoes, and bay leaf. Bring to a boil.
- Reduce heat and simmer for 30-40 minutes, or until lentils are tender.
- Remove bay leaf. Season with salt and pepper. Adjust to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a spicier version, add red pepper flakes.
- Consider adding spinach or kale in the last 5 minutes of cooking for extra greens.
- This soup can be blended for a smoother texture if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan lentil soup, healthy soup, plant-based recipe