Hearty Vegetarian Lentil Soup
A hearty and flavorful vegetarian lentil soup that is perfect for any occasion. Packed with vegetables, spices, and plant-based protein, this vegan soup is satisfying, nourishing, and easy to make.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1½ cups dried brown or green lentils
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Juice of half a lemon
- Fresh parsley, chopped (for garnish)
Instructions
1. Heat olive oil in a large soup pot over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté for about 5–7 minutes until soft and translucent.
2. Sprinkle in the cumin, smoked paprika, thyme, and a good pinch of salt and pepper. Stir and let the spices toast for about a minute.
3. Add the lentils and canned tomatoes (including the juice) into the pot. Stir to coat the lentils with spices.
4. Pour in the vegetable broth and toss in the bay leaf. Bring to a gentle boil, then lower the heat and cover.
5. Simmer for 30–35 minutes until lentils are tender.
6. Squeeze in fresh lemon juice to brighten the flavor. Remove the bay leaf and adjust seasoning as needed.
7. Ladle the soup into bowls and garnish with fresh parsley.
8. Serve with rustic bread or warm flatbread.
Notes
For a spicier kick, add a pinch of red pepper flakes with the other spices.
Storage:
– This soup can be refrigerated for up to 5 days.
– It also freezes well, making it ideal for meal prep.
Variations:
– Use red lentils for a softer texture and quicker cooking time.
– Add spinach or kale at the end for extra greens.
Find it online: https://cookingwithramsay.com/hearty-vegetarian-lentil-soup/