Description
A rich, vegan, and satisfying lentil‑vegetable soup that’s high in protein and fiber, ideal for a nourishing lunch or easy dinner.
Ingredients
- 2 yellow onions
- 8 carrots
- ¼ cup olive oil
- 4 stalks celery
- 1½ tbsp minced garlic
- 1⅓ cups green lentils (dry)
- 2 tsp smoked paprika
- 1¾ tsp ground cumin
- 1¾ tsp dried oregano
- 2 cups canned diced tomatoes
- 8 cups vegetable broth
Instructions
- Peel and dice the onions and carrots.
- Heat olive oil in a pot over medium heat.
- Add onion and carrot; cook about 4 minutes until slightly softened.
- Coarsely chop celery and add along with minced garlic; cook another 4 minutes.
- Add lentils, smoked paprika, cumin, and oregano; stir to combine.
- Pour in diced tomatoes and vegetable broth, stir, then reduce heat to medium‑low, cover, and simmer for about 30 minutes until lentils are tender.
- Season with salt and pepper to taste, then serve hot.
Notes
- This soup is high in sodium; consider using low‑sodium broth or diluting with water to reduce sodium content.
- Optionally, blend a portion of the soup for a thicker, creamier texture.
- Feel free to add spinach or kale near the end of cooking for added greens.
- Leftovers store well in the fridge for several days or freeze for longer storage.
- Prep Time: 12 min
- Cook Time: 38 min
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian / Vegan
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 475
- Sugar: –
- Sodium: 1653 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: –
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 13 g
- Protein: 20 g
- Cholesterol: 0 mg
