Vegan Lentil Soup

$For this tasty vegan lentil soup, gather the following ingredients: - 1 cup green or brown lentils, thoroughly rinsed - 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced to a paste - 2 medium carrots, small diced - 2 celery stalks, small diced - 1 bell pepper (red or yellow), small diced - 1 can (14 oz) diced tomatoes, with their juices - 4 cups vegetable broth, preferably low sodium - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon dried thyme - Salt and freshly ground black pepper, to taste - 2 cups fresh kale, stems removed and chopped (optional) - 2 tablespoons freshly squeezed lemon juice Using fresh ingredients greatly improves the taste of your soup. Fresh veggies like onions, garlic, and bell peppers pack flavor and nutrients. They also add texture, making each bite enjoyable. Dried herbs and spices, like thyme and cumin, boost the flavor too. They offer a strong taste that fresh ones may not. I recommend using fresh vegetables for this recipe, but dried herbs are an excellent choice if you run low. You can adjust this recipe to fit your taste. If you want a spicier kick, add more black pepper or chili flakes. For a richer flavor, use vegetable broth with herbs. If you don’t have kale, spinach works well instead. You can swap the lentils for chickpeas or beans if you prefer. Just remember that cooking time may vary. Each ingredient plays a role in the soup, so feel free to experiment while keeping the core recipe. For the full recipe, check out the details above! Start by gathering all your veggies. Chop one medium onion finely. Mince two cloves of garlic into a paste. Dice two medium carrots and two celery stalks into small pieces. Finally, chop one bell pepper, either red or yellow. This mix gives your soup great flavor and color. In a large pot, heat one tablespoon of olive oil over medium heat. Once it shimmers, add the diced onion. Sauté for about five minutes until it turns translucent. Then, add the minced garlic and cook for one more minute. Next, add your diced carrots, celery, and bell pepper. Stir them for about five minutes until they soften. This step helps blend the flavors. After that, add one cup of rinsed lentils, one can of diced tomatoes with juices, and four cups of vegetable broth. Sprinkle in one teaspoon of ground cumin, one teaspoon of smoked paprika, and half a teaspoon of dried thyme. Stir everything well to combine. Raise the heat and bring the soup to a boil. Once boiling, lower the heat to a gentle simmer. Cover the pot and let it cook for 30-35 minutes. You want the lentils to be tender but hold their shape. If you want to add two cups of kale, fold it in during the last five minutes. This adds nutrition and a pop of color. After cooking, taste the soup. Add salt and black pepper to your liking. Just before serving, stir in two tablespoons of freshly squeezed lemon juice for a zesty kick. For the full recipe, check out the details above. Enjoy ladling this hearty soup into bowls and savoring every warm spoonful! To boost the taste of your vegan lentil soup, use fresh herbs. Basil, thyme, and parsley add depth. You can also try adding a splash of soy sauce or tamari for umami. A squeeze of lemon juice brightens the soup, making it taste fresh. Finally, don't skip the smoked paprika; it gives a warm, rich flavor. One common mistake is overcooking the lentils. They should be tender but still hold their shape. If you cook them too long, they become mushy. Also, avoid skipping the sautéing step. Cooking the onions and garlic first builds a strong flavor base. Lastly, make sure to taste and adjust the seasoning. Salt can bring the flavors together, so add it gradually. If you have leftovers, store them in an airtight container. They stay good in the fridge for about five days. You can also freeze the soup for up to three months. When reheating, add a splash of water or broth to loosen it up. If you want to mix it up, add cooked grains or fresh greens when reheating. This keeps the soup exciting and nutritious. For the full recipe, check out the section above. {{image_4}} To make this vegan lentil soup gluten-free, you need to check all ingredients. Lentils are naturally gluten-free. Use gluten-free vegetable broth. Make sure any canned tomatoes have no gluten additives. This soup is already a great option for those avoiding gluten. Lentils are packed with protein, but you can add more. Tofu is a great choice. Just cube it and add with the lentils. Cooked quinoa works well too. Stir it in during the last few minutes of cooking. You can also try chickpeas for a different texture. They add a nice bite to your soup. Herbs and spices change the flavor of your soup. Try adding fresh basil or parsley for a bright touch. A bay leaf can add depth. If you like heat, add red pepper flakes. For a smoky taste, use more smoked paprika. These little changes can make your soup exciting. You can also use fresh ginger for a warm, spicy kick. To store your leftover soup, let it cool first. Pour it into an airtight container. Make sure to leave some space at the top. This allows the soup to expand if it freezes. Seal the container tightly. Label it with the date. Store it in the fridge if you plan to eat it within a few days. For longer storage, move it to the freezer. When you're ready to enjoy the soup again, take it out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. To reheat, pour the soup into a pot. Heat it over medium heat until it's hot. Stir often to avoid sticking. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This helps it heat evenly. Freezing is a great option if you want to save some soup for later. Make sure to use freezer-safe containers. You can also use freezer bags. Pour the soup into the bags, and flatten them. This saves space in your freezer. When you're ready to eat it, thaw it in the fridge. You can freeze the soup for up to three months. Enjoy the taste of your Vegan Lentil Soup anytime with these simple steps! Vegan lentil soup can last about 5 to 7 days in the fridge. To keep it fresh, store it in an airtight container. I always let the soup cool down before sealing it. It helps maintain the taste and texture. When you want to eat it again, just reheat it on the stove or in the microwave. Yes, you can use other types of lentils. Green, brown, or red lentils work well. Each type has a slightly different cooking time. For example, red lentils cook faster and become softer. If you choose red lentils, check them often to avoid mushiness. Green and brown lentils hold their shape better, adding texture to your soup. Vegan lentil soup pairs nicely with many foods. I love serving it with crusty bread for dipping. A fresh salad on the side adds a nice crunch. You can also enjoy it with some rice or quinoa for extra carbs. For a fun twist, try topping it with avocado or fresh herbs. Each option enhances the meal! For the full recipe, don’t forget to check out the complete guide. This blog post covered how to make a tasty vegan lentil soup. We explored ingredients, cooking steps, and tips for flavor. You learned how to avoid common mistakes and make great variations. Remember to store your soup properly to keep it fresh. With this knowledge, you can create a satisfying meal. Enjoy experimenting with flavors and ingredients to make it your own. Your kitchen adventures await!$

Warm up with this comforting vegan lentil soup, packed with flavorful veggies and wholesome ingredients! This easy recipe features green lentils, tomatoes, and spices that create a deliciously hearty dish everyone will love. Perfect for chilly days or a quick weeknight dinner, it’s nutritious and satisfying. Click to explore the full recipe and discover how to make this delightful soup that nourishes both body and soul!

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Ingredients

1 cup green or brown lentils, thoroughly rinsed

1 tablespoon extra virgin olive oil

1 medium onion, finely diced

2 cloves garlic, minced to a paste

2 medium carrots, small diced

2 celery stalks, small diced

1 bell pepper (red or yellow), small diced

1 can (14 oz) diced tomatoes, with their juices

4 cups vegetable broth, preferably low sodium

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon dried thyme

Salt and freshly ground black pepper, to taste

2 cups fresh kale, stems removed and chopped (optional)

2 tablespoons freshly squeezed lemon juice

Instructions

In a large pot, heat the olive oil over medium heat until shimmering. Once hot, add the diced onion and sauté for about 5 minutes, or until it turns translucent and fragrant.

Incorporate the minced garlic into the pot and sauté for an additional minute, ensuring that it doesn’t burn.

Add the diced carrots, celery, and bell pepper to the pot. Cook the mixture for about 5 minutes, stirring occasionally, until the vegetables begin to soften and their flavors meld together.

Pour in the rinsed lentils, diced tomatoes (along with their juices), vegetable broth, ground cumin, smoked paprika, and dried thyme. Stir vigorously to combine all the ingredients well.

Increase the heat and bring the soup to a vigorous boil. Once boiling, lower the heat to a gentle simmer, cover the pot, and let it cook for about 30-35 minutes or until the lentils are tender but still hold their shape.

If you are adding kale, fold it into the soup during the last 5 minutes of cooking time, allowing it to wilt and incorporate into the soup.

Taste the soup and season generously with salt and freshly ground black pepper to your liking. Just before serving, stir in the freshly squeezed lemon juice, infusing a bright, zesty flavor into the dish.

Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 6

- Presentation Tips: Ladle the hot soup into bowls, garnishing each serving with a sprinkle of fresh parsley or a dash of chili flakes for a hint of spice. Complement the dish with rustic bread on the side, perfect for dipping! Enjoy every comforting spoonful!