Vegan Lentil Soup
This vegan lentil soup recipe is a delicious and nutritious way to warm up on a chilly day. Made with brown lentils and a variety of flavorful spices, this Mediterranean-inspired soup is easy to prepare and budget-friendly. It's also packed with protein, fiber, and essential vitamins and minerals. Whether you're vegan or simply looking for a healthy and satisfying meal, this lentil soup is sure to become a favorite in your recipe collection.
- 1 Cup Brown Lentils (rinsed and drained)
- 1 Onion (diced)
- 2 Carrots (peeled and diced)
- 2 Stalks Celery (diced)
- 4 Cloves Garlic (minced)
- 1 tsp. Ground Cumin
- 1 tsp. Smoked Paprika
- ½ tsp. Ground Turmeric
- ½ tsp. Ground Cinnamon
- 4 Cups Vegetable Broth
- 14.5 oz. Tomatoes (1 can of diced)
- ¼ Cup Fresh Parsley (chopped)
- ½ tsp. Salt
- ½ tsp. Black Pepper
- 1 Lemon (wedges for serving)
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion, carrot, celery, and garlic. Cook for 5-7 minutes or until the vegetables are softened.
- Add the cumin, smoked paprika, turmeric, and cinnamon to the pot. Stir to combine and cook for an additional 1-2 minutes or until fragrant.
- Add the brown lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil, reduce heat, and simmer for 25-30 minutes or until the lentils are tender.
- Once the lentils are tender, remove the pot from the heat. Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Add the chopped parsley to the soup and stir to combine. Season with salt and freshly ground black pepper, to taste.
- Serve the soup hot with a wedge of lemon on the side. Enjoy!
Calories: 170.8kcalCarbohydrates: 32.1gProtein: 10.8gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 194.3mgPotassium: 692.2mgFiber: 13.8gSugar: 5.7gVitamin A: 4673.5IUVitamin C: 27.4mgCalcium: 69.1mgIron: 4mg