Vegan Lentil Soup

In recent years, vegan soups have surged in popularity, capturing the hearts of health-conscious eaters and food enthusiasts alike. These nourishing dishes not only cater to various dietary preferences but also boast a multitude of health benefits, making them a staple in many kitchens. Packed with vitamins, minerals, and protein, vegan soups provide a warm and comforting meal option that can be enjoyed year-round. Today, we’re diving into the making of a Rustic Harvest Vegan Lentil Soup, a delightful and nutrient-dense dish that showcases the rich flavors of the harvest season.

Discover the warmth and nourishment of Rustic Harvest Vegan Lentil Soup with this simple and delicious recipe. Packed with protein-rich lentils and an array of fresh vegetables, this soup is not only comforting but also customizable based on what you have at home. Perfect for chilly nights or a hearty lunch, it bursts with flavor from aromatic spices and fresh greens. Dive into this healthy dish that celebrates the goodness of the harvest season and nourishes both body and soul.

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Ingredients

1 cup green or brown lentils, rinsed

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 medium potato, diced (optional for creaminess)

1 bell pepper (any color), diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon dried thyme

4 cups vegetable broth

1 can (14.5 oz) diced tomatoes, with juices

1 bay leaf

Salt and pepper, to taste

2 cups kale or spinach, roughly chopped

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions

Sauté the Aromatics: In a large soup pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Add Vegetables: Add the diced carrots, celery, bell pepper, and potato (if using) to the pot. Sauté for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Seasoning: Sprinkle the ground cumin, smoked paprika, and dried thyme over the sautéed vegetables. Stir well to combine and cook for 1-2 minutes to enhance the spices' flavors.

Combine Ingredients: Add the rinsed lentils, vegetable broth, diced tomatoes (with their juices), and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-35 minutes, or until the lentils are tender.

Final Touches: Once the lentils are cooked, stir in the chopped kale or spinach, and let it simmer for an additional 5 minutes until the greens are wilted. Remove the bay leaf, and season with salt and pepper to taste.

Serve and Enjoy: Just before serving, squeeze in the juice of one lemon for a bright finish. Ladle the soup into bowls, garnish with fresh parsley, and enjoy your rustic harvest vegan lentil soup warm!

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4-6 servings