Hearty and Warming Vegan Red Lentil Soup

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 cup (200g) red lentils, rinsed
• 6 cups (1.4L) vegetable broth
• 1 (14.5 oz/410g) can diced tomatoes, undrained
• Salt and freshly ground black pepper to taste
• Fresh parsley or cilantro, chopped, for garnish (optional)
• Lemon wedges, for serving (optional)

Instructions

1. 1

   1. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften and the onion becomes translucent. This builds the flavor base for your soup.

2. 2

   2. Add Spices: Stir in the minced garlic, ground cumin, ground coriander, and turmeric powder. Cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.

3. 3

   3. Add Lentils and Liquids: Add the rinsed red lentils, vegetable broth, and diced tomatoes (undrained) to the pot. Stir well to combine all ingredients. Bring the mixture to a boil.

4. 4

   4. Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the lentils are tender and the soup has thickened to your desired consistency. Stir occasionally to prevent sticking.

5. 5

   5. Season and Serve: Taste the soup and season generously with salt and freshly ground black pepper. Ladle the hot lentil soup into bowls. Garnish with fresh chopped parsley or cilantro and a lemon wedge for a touch of brightness. Serve immediately with crusty bread or a side salad for a complete, comforting vegan meal.