Name: Easy Vegan Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil; 1 large yellow onion (diced); 3 medium carrots (peeled and diced); 3 celery stalks (diced); 4 cloves garlic (minced); 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon ground turmeric; 1/2 teaspoon dried thyme; 1 1/2 cups red lentils (rinsed); 1 can diced tomatoes ((14.5 ounces), undrained); 6 cups vegetable broth; 1 teaspoon kosher salt (plus more to taste); 1/2 teaspoon black pepper; 3 cups chopped kale or baby spinach; Juice of 1 large lemon ((about 3 tablespoons)); Fresh parsley and extra olive oil (for serving)

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Easy Vegan Lentil Soup

This easy vegan lentil soup is now one of my most-made recipes, especially from October through March. It is naturally vegan and gluten-free, packed with protein and fiber, made in one pot, and it costs just a few dollars to feed six people.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6

Calories: 290

Ingredients Method

Ingredients

2 tablespoons olive oil
1 large yellow onion diced
3 medium carrots peeled and diced
3 celery stalks diced
4 cloves garlic minced
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/2 teaspoon dried thyme
1 1/2 cups red lentils rinsed
1 can diced tomatoes (14.5 ounces), undrained
6 cups vegetable broth
1 teaspoon kosher salt plus more to taste
1/2 teaspoon black pepper
3 cups chopped kale or baby spinach
Juice of 1 large lemon (about 3 tablespoons)
Fresh parsley and extra olive oil for serving

Method

Sweat the vegetables. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, for 7 to 8 minutes until softened and the onion is translucent. This slow start builds the sweet, savory foundation of the soup.
Bloom the spices. Add the garlic, cumin, smoked paprika, turmeric, and thyme. Stir constantly for 1 minute until intensely fragrant. Toasting spices in oil wakes up their flavor in a way that just dumping them into liquid never does.
Add lentils and liquids. Stir in the rinsed red lentils, diced tomatoes with their juices, and vegetable broth. Add the salt and pepper. Bring to a boil, then reduce to a gentle simmer.
Simmer until creamy. Cook uncovered for 20 to 25 minutes, stirring occasionally, until the lentils have broken down and the soup is thick and creamy. Red lentils dissolve as they cook, which is exactly what you want. If the soup gets thicker than you like, stir in a splash of water or broth.
Wilt the greens. Stir in the kale or spinach and cook 3 to 5 minutes more, until wilted and tender. Kale needs the full 5 minutes; baby spinach wilts in about 2.
Finish with lemon. Remove from the heat and stir in the fresh lemon juice. Taste and adjust salt, pepper, and lemon. This final seasoning is what makes the whole pot come alive, so do not skip the tasting step. Serve hot with a drizzle of olive oil and fresh parsley.