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- 1 cup dried green or brown lentils, rinsed - 1 medium onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 red bell pepper, chopped - 1 can (14 oz) diced tomatoes - 6 cups vegetable broth For a rich flavor, I love using dried lentils. They cook up soft and absorb all those tasty spices. Fresh veggies like onion, garlic, carrots, celery, and red bell pepper give the soup a great base. Canned tomatoes add a nice touch, while vegetable broth keeps it light and healthy. - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - 1 bay leaf - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Spices are key to this dish. Ground cumin adds warmth, while smoked paprika brings a slight smokiness. Dried thyme and bay leaf enhance the overall aroma. I use olive oil to sauté the vegetables, which adds healthy fats. A sprinkle of salt and pepper rounds out the flavors. Finally, fresh parsley on top adds brightness and color. For the full recipe, be sure to check out the complete instructions. Cooking should be fun, and this soup is a great way to enjoy a healthy meal! 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 medium chopped onion and sauté it for about 5 minutes until it turns soft and translucent. 3. Next, stir in 2 minced garlic cloves. Cook for 1 more minute to bring out the garlic’s flavor. 4. Now, add 2 diced carrots, 2 diced celery stalks, and 1 chopped red bell pepper to the pot. 5. Sauté these vegetables for 5 to 7 minutes, stirring often, until they soften. 1. Once your veggies are softened, add 1 cup of rinsed lentils. 2. Pour in 1 can of diced tomatoes and 6 cups of vegetable broth. 3. Mix in 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, and 1 bay leaf. 4. Bring everything to a boil, then reduce the heat. Cover the pot and let it simmer for 30 to 35 minutes until the lentils are tender. 1. After simmering, remove the bay leaf. Season your soup with salt and pepper to taste. 2. For a creamier texture, you can blend part of the soup using an immersion blender. 3. If you like it chunkier, leave it as is. 4. Serve your soup hot, garnished with fresh chopped parsley. For the full recipe, check out the instructions above. To make your vegan lentil soup burst with flavor, use spices and herbs. I recommend ground cumin, smoked paprika, and dried thyme. These spices add warmth and depth to the soup. A homemade vegetable broth also adds a fresh taste. If you don’t have homemade broth, store-bought works fine too, but choose low-sodium versions for better control over salt. Texture matters in soup. For a creamier soup, blend a portion of it with an immersion blender. This gives it a smooth finish while keeping some chunks. If you prefer it chunkier, skip the blending. Adjust the cooking time based on your lentils. For softer lentils, simmer longer. If you want them firmer, check them early. Serve your soup hot with a slice of crusty bread or a fresh salad. Both pair well and make a complete meal. For toppings, consider fresh parsley for color and taste. You can also add a drizzle of olive oil for richness or a sprinkle of nutritional yeast for a cheesy flavor. These simple additions make the soup more exciting! {{image_2}} You can easily change this vegan lentil soup. Adding different vegetables makes it fun. Try kale or spinach for extra greens. Potatoes also add a hearty feel. These veggies cook well and add great taste. For protein, tofu and tempeh are perfect options. Tofu gives a soft texture, while tempeh adds a bite. Both options boost nutrition and keep you full. Just chop them up and toss them in when you add the lentils. Spices can change the whole vibe of your soup. Try adding curry powder for a warm twist. Or, use fresh herbs like basil or cilantro for bright flavors. Don’t be scared to mix it up! If you want creaminess, coconut milk is a great choice. It adds a rich taste and works well with the spices. Just stir it in during the last few minutes of cooking. Gluten-free eaters can enjoy this soup too! The base recipe is naturally gluten-free. Just check your broth and spices to ensure they fit your needs. If you want to cut back on salt, go low-sodium. This option lets you control the flavor. Add salt slowly, tasting as you go. This way, you can find the perfect balance for your palate. Explore these variations to make the vegan lentil soup your own! For the full recipe, check out the Soul-Warming Vegan Lentil Soup section. To store your leftover soup safely, let it cool first. Once cool, pour it into an airtight container. Glass or BPA-free plastic containers work best. Make sure to seal the lid tightly. This keeps the soup fresh and avoids spills. If you want to keep the soup longer, freezing is a great option. Divide the soup into portions and use freezer-safe bags or containers. Leave a little space at the top for expansion. To thaw, move the soup to the fridge overnight. Reheat it on the stove over low heat, stirring often. In the fridge, the soup lasts about 5 to 7 days. Always check for signs of spoilage before eating. Look for changes in smell or color. If it smells off or looks strange, toss it. Your health is more important than wasting food. To make this soup, start by heating olive oil in a large pot. Add chopped onion and sauté until soft. Stir in minced garlic and cook until fragrant. Then, add diced carrots, celery, and red bell pepper. Cook these veggies for about 5-7 minutes until tender. Next, mix in your spices: ground cumin, smoked paprika, dried thyme, and a bay leaf. This step adds deep flavor. Pour in rinsed lentils, diced tomatoes, and vegetable broth. Bring everything to a boil. Once it boils, lower the heat and cover the pot. Let it simmer for about 30-35 minutes or until lentils are soft. Remove the bay leaf, season with salt and pepper, and enjoy! You can blend part of the soup for a creamier texture if you like. For the complete recipe, check the full recipe section. Yes, you can make this soup ahead of time. It keeps well in the fridge for about 4-5 days. Store it in a sealed container once it cools. For meal prep, you can also freeze it. Just ensure it cools fully before freezing. Use freezer-safe containers or bags to save space. Lentils are very healthy. They are high in protein and fiber. This makes them great for keeping you full. Lentils also help with digestion. They are low in fat and packed with vitamins and minerals, such as iron and folate. Eating lentils may lower the risk of heart disease. They are also good for your skin and help maintain stable blood sugar levels. Yes, you can use other beans. Black beans, chickpeas, or kidney beans work well. Keep in mind that cooking times may vary. You might need to adjust the cooking time to ensure they are tender. Experimenting with different beans can add unique flavors to the soup. Absolutely! This vegan lentil soup is perfect for meal prep. You can make a big batch and store it for later. It freezes nicely, making it easy to have a healthy meal on hand. Just reheat in a pot or microwave when you are ready to eat. This saves time and effort on busy days. This blog post covered how to make a tasty lentil soup. We discussed the key ingredients, including lentils, fresh veggies, and spices. I shared easy steps to cook it, plus tips for flavor and texture. You learned about variations, storage info, and meal prep ideas. Lentil soup is healthy and easy to customize. With this guide, you can create a dish that suits your taste. Enjoy making this delicious soup for yourself and others!

Vegan Lentil Soup

Warm your soul with this delicious Vegan Lentil Soup that is as nutritious as it is comforting. Packed with fresh vegetables and aromatic spices, this easy recipe is perfect for cozy nights in. Discover how simple ingredients combine to create a hearty dish that’s sure to please everyone. Click through now to explore the full recipe and bring this heartwarming soup to your table tonight!
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Ingredients
  

1 cup dried green or brown lentils, rinsed

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 red bell pepper, chopped

1 can (14 oz) diced tomatoes

6 cups vegetable broth

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 bay leaf

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the diced carrots, celery, and red bell pepper to the pot. Sauté for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.

        Add the ground cumin, smoked paprika, dried thyme, and bay leaf to the pot. Stir well to combine and cook for another minute.

          Pour in the rinsed lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil.

            Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-35 minutes, or until the lentils are tender.

              Remove the bay leaf and season the soup with salt and pepper to taste.

                If you prefer a creamier texture, you can blend a portion of the soup using an immersion blender, or leave it as is for a chunkier texture.

                  Serve hot, garnished with fresh parsley.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6