Vegan Lentil Soup
A warm, hearty lentil soup perfect for chilly evenings.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Sauté Aromatics: In a large heavy-bottomed pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and fragrant.
- 2
Add Garlic and Spices: Stir in the minced garlic and smoked paprika, cooking for another 60 seconds until highly aromatic, ensuring the garlic doesn't burn.
- 3
Combine and Simmer: Add the rinsed lentils and pour in the vegetable broth. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a rolling boil.
- 4
Cook Lentils: Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 25-30 minutes, or until the lentils are completely tender but not mushy.
- 5
Season and Serve: Remove from heat. Taste the soup and season generously with salt and black pepper. Ladle into warm bowls and serve hot with a slice of crusty vegan bread.
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