Cozy Vegan Lentil Soup

$- Lentils: You can use green or brown lentils. Both work well in this soup. - Vegetables: I love using onion, carrots, celery, garlic, and fresh spinach. They add great flavor and nutrition. - Spices and Seasonings: I add ground cumin, smoked paprika, salt, and pepper. They give the soup a warm, rich taste. - Liquids: Use olive oil for sautéing. I also add vegetable broth and diced tomatoes. This creates a flavorful base. - Garnish: Fresh parsley adds a bright touch. It makes the soup look and taste better. Each ingredient plays a key role in making this cozy vegan lentil soup delicious and hearty. The lentils provide protein, while the veggies add color and nutrients. The spices bring warmth, and the broth ties everything together. You can feel good about every spoonful! {{ingredient_image_1}} Start by rinsing your lentils under cold water. Place them in a fine-mesh strainer. This step helps remove any dirt or debris. Next, chop the onion, carrots, and celery. Cut the onion into small pieces. Dice the carrots and celery into even chunks. This prep work makes cooking easier later. In a large pot, heat one tablespoon of olive oil over medium heat. Add the chopped onion first. Cook it until it turns translucent, about five minutes. Then, stir in the diced carrots and celery. Cook these for about four to five minutes until they soften. This mix creates a nice base for your soup. Now it’s time to add some flavor! Add three minced cloves of garlic to the pot. Stir in one teaspoon of ground cumin and one teaspoon of smoked paprika. Cook this mixture for about one minute. This step fills your kitchen with amazing scents. Pour in six cups of vegetable broth. Add the rinsed lentils and a 14-ounce can of diced tomatoes (with juices). Bring the mixture to a boil. Once it bubbles, reduce the heat to low and cover the pot. Let it simmer for 25 to 30 minutes. The lentils should be tender when done. Stir in two cups of chopped fresh spinach. Allow it to wilt for about two to three minutes. Then, season the soup with salt and pepper to taste. Adjust the seasoning until it’s just right for you. Serve the soup in warm bowls for a cozy feel. Garnish with fresh parsley for color. This soup pairs well with crusty bread. Enjoy your heartwarming meal! To make your cozy vegan lentil soup shine, use fresh ingredients. Start with ripe tomatoes. They add a lovely sweetness. Fresh herbs like parsley brighten the dish. Use good quality vegetable broth. This simple swap makes a big difference. You can also adjust spices. If you like heat, add red pepper flakes. For a deeper flavor, try bay leaves while it simmers. Remember to taste as you go. This helps you find the right balance. One common mistake is not rinsing lentils. Always rinse them to remove dust. Overcooking the lentils can make them mushy. Keep an eye on the time while they simmer. Another mistake is skipping the sauté step. Sautéing the veggies builds a richer flavor. Lastly, don’t forget to season at the end. Taste before serving and adjust salt and pepper. This ensures your soup has the perfect flavor. This soup is great for meal prep. You can make a big batch and store it. Let the soup cool before putting it in containers. It will stay fresh in the fridge for up to five days. For longer storage, freeze portions in airtight bags. When you want some, just thaw overnight in the fridge. Reheat on the stove for best results. You can also add fresh spinach when reheating, for a vibrant touch. Pro Tips Soak Your Lentils: Soaking lentils for 1-2 hours before cooking can reduce cooking time and enhance their digestibility. Add Depth with Herbs: Enhance the flavor by adding fresh herbs like thyme or bay leaves during simmering. Texture Variation: For a creamier texture, blend a portion of the soup before adding the spinach. Seasoning Balance: Taste the soup before serving; sometimes a squeeze of lemon juice can brighten the flavors significantly. {{image_2}} You can change up the soup by adding seasonal vegetables. In spring, try fresh peas or asparagus. In summer, add zucchini or bell peppers. Fall brings great options like butternut squash or sweet potatoes. In winter, root vegetables like parsnips work well. Just chop them small so they cook evenly. If you want more protein, mix in other legumes like chickpeas or black beans. They add flavor and texture. You can also add cubed tofu for a hearty touch. Just make sure to sauté the tofu first for extra flavor. This keeps the soup nutritious and filling. Want a kick? Add diced hot peppers like jalapeños or serranos. They bring a nice heat to the soup. You can also explore different spices. Try curry powder for warmth or oregano for a herbal twist. Adjust the spices to fit your taste. This makes the soup exciting and different each time. You can store your cozy vegan lentil soup in the fridge. First, let it cool down. Then, place it in an airtight container. It will stay fresh for about 4 to 5 days. Make sure to label your container with the date. This helps you know when to eat it. For longer-term storage, freezing works well. Use freezer-safe bags or containers. Fill them, but leave some space at the top. This lets the soup expand as it freezes. Your soup can last for 3 to 6 months in the freezer. When you're ready to eat it, just thaw it in the fridge overnight. When reheating, do it slowly. Place the soup in a pot over low heat. Stir it often to avoid sticking. You can also add a splash of vegetable broth. This helps keep the soup creamy and flavorful. If using the microwave, heat it in short bursts. Stir between each burst for even heating. Yes, you can use dried lentils. Just rinse them well before use. You will need to adjust the cooking time. Dried lentils typically take about 25-30 minutes to cook in the soup. Make sure to check for tenderness as they cook. The soup will last for about 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want it to last longer, consider freezing portions for later. Yes, this soup is gluten-free. All the ingredients are naturally free from gluten. Be sure to check the labels on your vegetable broth and diced tomatoes to confirm. You can serve this soup with warm, crusty bread. A side salad also pairs well. Consider adding a dollop of vegan sour cream for extra creaminess. Yes, you can make this soup in both a slow cooker and an instant pot. For the slow cooker, add all ingredients and cook on low for 6-8 hours. For the instant pot, use the sauté function first, then add other ingredients and cook on high pressure for 15 minutes. This lentil soup is easy to make and full of flavor. We covered the main ingredients and how to prepare them step-by-step. You learned tips to boost flavor and avoid common mistakes. Variations let you customize the soup to your taste. Proper storage keeps leftovers fresh. Enjoy this hearty soup as a meal on its own or paired with bread. Remember, cooking is about trying new things. Embrace your creativity and savor each bite.$

A warm and hearty vegan lentil soup, perfect for cozy meals.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Vegan

Servings 4

Calories 200 kcal

Ingredients

1 cup green or brown lentils, rinsed
1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
6 cups vegetable broth
1 can (14 oz) diced tomatoes (with juices)
2 cups fresh spinach, chopped
to taste salt
to taste pepper
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the diced carrots and celery, and cook for an additional 4-5 minutes until the vegetables begin to soften.
Add the minced garlic, ground cumin, and smoked paprika to the pot, stirring continuously for about 1 minute until fragrant.
Pour in the vegetable broth and add the rinsed lentils and diced tomatoes. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are tender.
Stir in the chopped spinach and allow it to wilt, cooking for an additional 2-3 minutes.
Season the soup with salt and pepper to taste. Adjust the seasoning as necessary based on your preference.
Once ready, remove from heat and let it sit for a few minutes before serving.

Notes

Serve the soup in warm bowls garnished with fresh parsley. Pair with crusty bread for a cozy meal experience.

Keyword cozy, healthy, lentils, soup, vegan