Lentil Soup (vegan)
- Yield: 8 1x
Ingredients
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- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 1 can diced tomatoes
- 2 cups dry lentils (green or brown)
- 7 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1.50 tsp smoked paprika
- 1 tsp salt
- 3 cups baby spinach
- 1 lemon – juice (about 2 T)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes.
- Add the can of tomatoes (with juices), lentils, vegetable broth, cumin, coriander and smoked paprika.
- Stir to incorporate everything.
- Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened.
- Optional: Blend a little bit of the soup to make it creamier.
- Stir in the spinach* and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.
- *If there will be leftovers, it’s best to add the spinach to the bowls before serving. Ladle the soup on top and mix to wilt the fresh spinach.
Notes
Super simple, easy to make with great flavor.