Vegan Lentil Soup (Detailed Recipe)

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: ~50 minutes

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Ingredients

Main Ingredients

• 1 cup dry lentils (green or brown), rinsed

• 1 tbsp olive oil

• 1 medium onion, finely chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

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Liquid & Base

• 6 cups vegetable broth

• 1 can (400 g) diced tomatoes

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Seasonings

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp ground turmeric

• 1 tsp dried thyme

• ½ tsp black pepper

• Salt to taste

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Optional Additions

• 1 potato, diced

• 1 cup spinach or kale

• 1 tbsp lemon juice

• Fresh parsley or cilantro for garnish

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Equipment

• Large soup pot or Dutch oven

• Wooden spoon

• Knife and cutting board

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Step-by-Step Instructions

1. Prepare the Lentils

1. Place lentils in a bowl.

2. Rinse under cold water.

3. Remove any debris or damaged lentils.

4. Drain and set aside.

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2. Cook the Aromatic Base

1. Heat olive oil in a large pot over medium heat.

2. Add chopped onion and cook for 4–5 minutes until soft.

3. Add carrots and celery, cook for another 5 minutes.

4. Add garlic and cook for 1 minute until fragrant.

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3. Add Spices

Add the following spices and stir for 30 seconds to release their aroma:

• cumin

• smoked paprika

• turmeric

• thyme

• black pepper

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4. Add Lentils and Liquids

1. Add the rinsed lentils to the pot.

2. Pour in:

   • vegetable broth

   • diced tomatoes

3. Stir well to combine.

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5. Simmer the Soup

1. Bring the soup to a gentle boil.

2. Reduce heat to low.

3. Cover and simmer for 25–30 minutes, until lentils become tender.

If using diced potato, add it during this stage.

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6. Add Greens

During the last 5 minutes of cooking:

• Add spinach or kale.

• Stir until wilted.

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7. Final Flavor Adjustment

1. Taste the soup.

2. Add salt if needed.

3. Stir in lemon juice to brighten the flavor.

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8. Serve

Ladle the soup into bowls and garnish with:

• chopped parsley

• cilantro

• a drizzle of olive oil

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Serving Suggestions

Serve with:

• crusty bread

• toasted sourdough

• pita bread

• simple green salad

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Storage

Refrigerator: up to 5 days
Freezer: up to 3 months

Lentil soup often tastes better the next day as the flavors deepen.

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Nutrition (Approximate per serving)

• Calories: ~220

• Protein: ~14 g

• Fiber: ~12 g

• Fat: ~4 g

• Carbohydrates: ~32 g