Vegan Lentil and Vegetable Soup Recipe
Ingredients:
1 cup dry green or brown lentils, rinsed
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 bell pepper, diced
1 zucchini, diced
1 can (15 oz) diced tomatoes
8 cups vegetable broth
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried thyme
Salt and pepper to taste
2 cups kale or spinach, chopped
Juice of 1 lemon
Fresh parsley for garnish
Instructions:
In a large pot, combine lentils with 4 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until lentils are tender. Drain and set aside.
In the same pot, heat olive oil over medium heat. Add chopped onion, garlic, carrots, celery, bell pepper, and zucchini. Sauté until the vegetables are softened, about 8-10 minutes.
Add diced tomatoes, vegetable broth, ground cumin, smoked paprika, dried thyme, salt, and pepper. Bring the soup to a boil, then reduce heat and let it simmer for 15-20 minutes.
Stir in the cooked lentils and chopped kale or spinach. Simmer for an additional 5-7 minutes until the greens are wilted.
Finish the soup with the juice of one lemon. Adjust salt and pepper to taste.
Serve hot, garnished with fresh parsley.
Non-Vegan Alternative:
For a non-vegan version, you can add 1 cup of diced cooked chicken or turkey during step 4. Additionally, you can use chicken broth instead of vegetable broth for a non-vegan option.
Feel free to adapt the recipe to your preferences and dietary needs. Enjoy this hearty Lentil and Vegetable Soup!
