Looking for a comforting and nutritious meal that's perfect for any season? Look no further! Our Hearty Plant-Based Vegan Lentil Soup is a delicious, wholesome bowl of goodness that's sure to satisfy. Packed with protein-rich lentils, vibrant vegetables, and flavorful spices, this soup is not only incredibly tasty but also super nourishing.
Ingredients
1 cup Green or Brown Lentils, rinsed and drained
1 large Onion, diced
2 Potatoes, diced
2 cloves Garlic, minced
3 Carrots, diced
2 Celery stalks, diced
1 can (14.5 oz) Diced Tomatoes
6 cups Vegetable Broth
1 tsp Ground Cumin
1 tsp Dried Thyme
1/2 tsp Smoked Paprika
1 Bay Leaf
Salt and Pepper to taste
2 tbsp Olive Oil
2 cups chopped Spinach or Kale (optional)
Juice of 1 lemon (optional)
Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the diced potatoes, carrots and celery to the pot, and cook for 5-7 minutes until the vegetables begin to soften.
Stir in the rinsed lentils, ground cumin, dried thyme, smoked paprika, and bay leaf. Cook for 1-2 minutes to toast the spices and coat the lentils.
Pour in the diced tomatoes (with their juice) and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover and simmer for 25-30 minutes, or until the lentils and vegetables are tender. If using, stir in the chopped spinach or kale during the last 5 minutes of cooking.
Remove the bay leaf. Taste and season the soup with salt and pepper. For added brightness, stir in the juice of one lemon.
Serve hot, garnished with fresh parsley.
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