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Damn Good Vegan Lentil Soup

This hearty vegan lentil soup is packed with protein, fresh vegetables, and vibrant spices, making it the perfect comforting meal for busy days.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup green or brown lentils, rinsed and drained
  • 1 tablespoon olive oil (or your favorite plant-based oil)
  • 1 medium onion, chopped
  • 2 units carrots, diced
  • 2 units celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin adds a warm, earthy flavor
  • 1 teaspoon smoked paprika for a little kick!
  • 6 cups vegetable broth (or water with vegetable bouillon)
  • 1 can (14 oz) diced tomatoes (don’t forget the juice!)
  • Salt and pepper, to taste
Finishing Touches
  • 2 cups spinach or kale, chopped
  • 1 unit Juice of 1 lemon for that zesty finish

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat. Once it’s glimmering, toss in the chopped onion, carrots, and celery. Sauté for about 5 minutes until the onions are translucent.
  2. Add the minced garlic, cumin, and smoked paprika. Stir it around for another minute.
  3. Stir in your lentils, followed by the vegetable broth and diced tomatoes (with all the delicious juice!). Bring this to a boil, then reduce the heat and let it simmer for about 30-35 minutes.
  4. About 5 minutes before serving, fold in the chopped spinach or kale.
  5. Just before you serve, squeeze in the lemon juice and season with salt and pepper to your liking.

Notes

This soup keeps well in the fridge for up to a week. You can freeze it in portions for later use. Add a pinch of red pepper flakes or hot sauce for an extra kick.