Vegan lentil soup is a comforting and nutritious dish that has been a staple in various cultures, particularly in Middle Eastern, Indian, and Mediterranean cuisines. This hearty soup is not only rich in flavor but also high in protein and fiber, making it a popular choice among vegans and non-vegans alike. Its simplicity and versatility make it a go-to recipe for anyone looking to enjoy a healthy and satisfying meal without much fuss.
Servings: Serves 4 people
Appliances/Utensils:
- Large Pot for boiling
- Sharp knives
- Cutting Board
- Wooden Spoon and spatula
- Ladle
- Can opener (if using canned tomatoes)
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 cup dried lentils, rinsed and drained
- 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
- 6 cups vegetable broth
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
- Juice of half a lemon
Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for about 5 minutes until the vegetables are softened.
3. Stir in the minced garlic, ground cumin, ground coriander, and smoked paprika. Cook for another minute until the spices are fragrant.
4. Add the rinsed lentils to the pot and stir to coat them with the spices and vegetables.
5. Pour in the diced tomatoes (use a can opener if using canned) and vegetable broth. Add the bay leaf.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30-35 minutes, or until the lentils are tender.
7. Remove the bay leaf from the pot. Season the soup with salt and pepper to taste.
8. Stir in the fresh parsley (if using) and lemon juice for a burst of freshness.
9. Use a ladle to serve the soup hot.
Tips and Suggestions:
- For added flavor, consider adding a teaspoon of curry powder or a pinch of chili flakes for heat.
- If you prefer a creamier soup, blend a portion of the soup in a blender and mix it back into the pot.
- This soup can be easily adapted by adding other vegetables like spinach or kale in the last 10 minutes of cooking.
Serving Suggestions:
Serve with crusty bread or a side salad for a complete meal. Garnish with extra parsley or a dollop of vegan yogurt for added richness.
Estimated Time:
- Prep time: 10 minutes
- Cooking time: 40 minutes
- Total time: 50 minutes