Description
A nutritious and comforting Lentil and Vegetable Soup made with protein-rich lentils, fresh carrots, celery, and tomatoes simmered in flavorful vegetable broth and seasoned with cumin and paprika. This vegan, high-fiber Mediterranean-inspired soup is perfect for a wholesome meal that’s both hearty and healthy.
Ingredients
Soup Ingredients
- 1 cup dry lentils
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 can diced tomatoes (14 oz)
- 5 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Prepare Vegetables: Chop the onion, slice the carrots, and celery stalks evenly to ensure uniform cooking and release their flavors during sautéing.
- Sauté Aromatics: Heat a large pot over medium heat and sauté the chopped onion, sliced carrots, and sliced celery for about 5 minutes or until they begin to soften and become fragrant.
- Add Main Ingredients: Stir in 1 cup of dry lentils, the entire can of diced tomatoes, 5 cups of vegetable broth, 1 teaspoon cumin, and 1 teaspoon paprika. Mix well to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 30 to 35 minutes, or until the lentils are tender and the vegetables are fully cooked.
- Season and Serve: Taste the soup and season with salt and pepper according to your preference. Optionally, stir in fresh spinach or kale just before serving for added greens. Serve warm.
Notes
- For extra greens, add fresh spinach or kale during the last 5 minutes of cooking.
- This soup freezes well and can be stored for up to 3 months in an airtight container.
- Adjust spices to your taste; adding a pinch of chili flakes can add a nice kick.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Mediterranean Inspired
