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Vegan Lentil Soup

Weeknight Vegan Lentil Soup Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ¼ tsp ground cinnamon
  • 1 cup brown lentils, rinsed
  • ½ cup red lentils, rinsed
  • 1 (14 oz) can diced tomatoes, with juices
  • 6 cups vegetable broth
  • 1 tsp salt
  • ½ tsp black pepper
  • Juice of 1 lemon (about 2 tbsp)
  • Fresh parsley, chopped, for serving

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add onion, carrots, celery, and a pinch of salt. Cook for about 8 minutes until softened.
  2. Stir in the minced garlic, cumin, smoked paprika, and cinnamon. Cook for 1 minute until fragrant.
  3. Add the rinsed brown lentils, red lentils, diced tomatoes with juices, and vegetable broth. Stir and bring to a boil over high heat.
  4. Reduce to a gentle simmer, cover partially, and cook for 25 to 30 minutes, stirring once, until lentils are tender and soup has thickened.
  5. Remove from heat, stir in the lemon juice, and season with salt and pepper to taste. Ladle into bowls and top with parsley.

Notes

If you are meal prepping, the soup thickens as it sits, so plan to add a splash of broth when reheating. It also freezes well for up to 3 months.