Hearty Vegan Lentil Soup (Print Version)

A hearty, nourishing soup filled with protein-rich lentils, vibrant vegetables, and warming spices for a comforting meal.

# Ingredients:

→ Main Ingredients

01 - 1 tablespoon olive oil
02 - 1 onion, diced
03 - 3 cloves garlic, minced
04 - 3 carrots, diced
05 - 2 celery stalks, diced
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon ground turmeric
09 - 1/4 teaspoon black pepper
10 - 1 cup brown or green lentils, rinsed
11 - 1 can (400g) diced tomatoes
12 - 6 cups vegetable broth
13 - 2 cups baby spinach or kale
14 - Salt, to taste
15 - 2 tablespoons lemon juice

# Steps to Follow:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until vegetables are softened.
02 - Stir in garlic, cumin, smoked paprika, turmeric, and black pepper. Cook for 1 minute until fragrant.
03 - Add lentils, diced tomatoes with juice, and vegetable broth. Stir to combine.
04 - Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until lentils are tender.
05 - Stir in baby spinach or kale and cook for an additional 2–3 minutes until wilted.
06 - Remove from heat and stir in lemon juice. Taste and adjust seasoning with salt as needed. Serve hot.

# Additional Notes:

01 - For a thicker soup, mash some of the lentils against the side of the pot before serving.
02 - Add a pinch of chili flakes for extra heat.
03 - Great for meal prep — it freezes well for up to 3 months.

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