Classic Lentil Soup

This Lentil Soup is made with a classic mirepoix, hearty lentils, savory broth and the perfect combination of spices. Enjoy a bowl of this warm vegan soup with bread for dunking. Vegan, Gluten-Free, Grain-Free.

Course Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 330kcal

Author Caitlin Shoemaker

Ingredients

2 tablespoons olive oil
1 yellow onion diced
3 carrots sliced
2 stalks celery sliced
1 tablespoon tomato paste
3 cloves garlic minced
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon cumin
2 bay leaves
Black pepper to taste
2 cups dry green lentils sorted and rinsed
1 14.5 ounce can crushed tomatoes
4 cups vegetable broth
3-4 cups water
1 tablespoon fresh lemon juice
2 tablespoons chopped parsley for garnish

US Customary - Metric

Instructions

Aromatics: Warm the olive oil in a dutch oven or large pot over medium heat. Add the onion and sauté for 2 to 3 minutes. Add the carrots and celery and sauté for 1 minute, then add the tomato paste to the vegetables and mix until evenly distributed. Sauté for 2 to 3 minutes, stirring occasionally.
Spices: Add the garlic, italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot. Mix well and sauté for 1 minute, to toast the spices.
Simmer: Add the lentils, tomatoes, vegetable broth, and 3 cups (700 ml) of water to the pot and stir well. Bring to a boil over high heat, then reduce the heat to medium and simmer for 20 to 30 minutes, stirring occasionally, until the lentils are tender. If the soup gets too thick for your liking add the additional cup of water as necessary.
Finishing Touches: Remove the bay leaves from the soup and discard. Add the lemon juice and mix well; season with salt and pepper to taste, if necessary.
Serve: Serve warm, topped with a sprinkle of fresh parsley. Store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Notes

Oil-Free: Replace the oil with ¼ cup of water and sauté the vegetables according to the recipe instructions, adding more water as necessary if things start to stick.

Nutrition