Description
This hearty Vegetarian Lentil Soup is what cozy nights were made for – a steaming bowl of goodness that’s ready in one pot and packed with plant-based protein.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced (about 1½ cups)
- 3 medium carrots, diced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 4 garlic cloves, minced
- 1½ cups dried lentils (brown or green), rinsed and picked over
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 cups fresh spinach or kale, chopped
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 4-5 minutes.
- Add carrots and celery, cooking for another 5 minutes until they begin to soften. Add garlic and cook for 30 seconds until fragrant.
- Add rinsed lentils and stir to coat with the vegetable mixture.
- Pour in diced tomatoes, vegetable broth, bay leaves, thyme, cumin, and smoked paprika. Season with salt and pepper.
- Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 25-30 minutes, until lentils are tender but still hold their shape.
- Stir in spinach or kale and cook for another 3-5 minutes until the greens are wilted.
- Remove from heat, discard bay leaves, and stir in lemon juice and parsley.
- Taste and adjust seasonings as needed. Let rest for 5-10 minutes before serving.