Lentil Soup

This hearty lentil soup is a wonderful combination of cozy comfort food and nutritionally packed health food. Cooked with dry lentils, made with pantry staples, and finished with a squeeze of lemon juice, this vegan lentil soup is flavorful and filling. This might be my favorite soup for a tasty and satisfying lunch on a cold winter day.

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 6 Servings

Calories: 228 kcal per serving

Ingredients

2 - yellow onion
2 - olive oil
2 - garlic
3 - carrot
2 stalks - celery
2 teaspoons - kosher salt
2 tablespoons - Tomato paste
½ tsp - ground coriander
½ tsp - ground cumin
½ tsp - Paprika
½ - fresh ground black pepper
¼ tsp - red pepper flakes
¼ tsp - cayenne
1 lb - green or brown lentils
1 28- can - fire-roasted tomatoes
4 cups - broth
2 cups - water
2 sprigs - fresh thyme
2 - bay leaves
2 tablespoons - lemon juice
Fresh parsley

Instructions

Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent, about 10 minutes. Sprinkle kosher salt and stir in minced garlic and sauté for another minute.
Add chopped carrots and celery, stirring occasionally until they begin to soften, about 6-8 minutes.
Stir in tomato paste, ground coriander, ground cumin, paprika, black pepper, red pepper flakes, and cayenne. Cook for 1-2 minutes, untill freagrent.
Add the rinsed lentils to the pot. Pour in the fire-roasted tomatoes (with their juices), chicken or vegetable broth and water and stir well to combine all ingredients. Drop in the bay leaves and fresh thyme.
Bring the soup to a simmer, then reduce the heat and let it simmer for about 30-40 minutes, or until lentils are tender.
Stir in the lemon juice for a fresh flavor.
Remove the thyme sprigs and bay leaves. Ladle the soup into bowls and garnish with chopped fresh parsley.

Nutrition