Description
This hearty Lentil and Vegetable Soup is a nutritious and flavorful vegan dish, packed with tender lentils, fresh vegetables, and aromatic spices. Perfect for a cozy, healthy meal, it simmers slowly to develop rich flavors and can be customized with greens like kale or spinach and garnished with fresh parsley for a vibrant finish.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 2 cups chopped kale or spinach (optional)
- Chopped fresh parsley for garnish
Legumes & Canned Goods
- 1 cup green or brown lentils, rinsed
- 1 (14.5 oz) can diced tomatoes with juices
Liquids & Oils
- 1 tablespoon olive oil
- 6 cups vegetable broth
- Juice of 1/2 lemon
Spices & Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, diced carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables start to soften.
- Add Zucchini: Stir in the diced zucchini and cook for an additional 2 minutes to soften it slightly.
- Add Lentils and Spices: Incorporate the rinsed lentils, ground cumin, dried thyme, smoked paprika, and bay leaf into the pot. Mix everything well to coat the lentils and vegetables with the spices.
- Add Liquids and Tomatoes: Pour in the vegetable broth and the entire can of diced tomatoes with their juices. Stir to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 to 35 minutes, or until the lentils and vegetables are tender.
- Add Greens (Optional): If using kale or spinach, add it during the last 5 minutes of cooking to allow the greens to wilt without overcooking.
- Finish and Season: Remove the bay leaf. Stir in the juice of half a lemon and adjust seasoning with salt and black pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley before serving for a fresh, vibrant touch.
Notes
- This soup stores well in the refrigerator and often tastes even better the next day when flavors have melded.
- For a more filling meal, add cooked quinoa or rice to the soup.
- To achieve a creamier texture, blend a portion of the soup before serving.