The best lentil soup! This vegan lentil soup is one of our favorite healthy recipes. Perfect for anyone looking to add more plant-based protein and fiber into their diet.
Author:Alex Caspero
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Soup
Method:Stove top
Cuisine:American
Author:Alex Caspero
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Soup
Method:Stove top
Cuisine:American
Scale
Ingredients
1/4cup olive oil, divided
1 medium onion, diced
3 celery stalks, diced
2 carrots, diced
3 garlic cloves, minced
3 small yukon gold potatoes, diced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon smoked paprika
1 (15 oz.) can diced fire roasted tomatoes
4cups vegetable broth
2 bay leaves
2cups water
1 1/4cup French green or brown lentils, rinsed and picked over
2 Tablespoons red wine vinegar
1/4cup finely chopped parsley
Instructions
Heat 1 tablespoon olive oil in a large soup pan over medium heat. Add the onion, carrot, celery, garlic and a small pinch of salt and pepper and cook until vegetables are just soft, about 5 minutes.
Add in the potatoes, thyme, oregano and paprika and cook another 5 minutes, stirring so the potatoes don’t burn but get just a little crisp on the outside.
Add the tomatoes, broth, bay leaves, water, lentils and bring to a boil, then reduce heat a simmer for 45 minutes or until lentils are very tender.
Remove ~3 cups and place in a blender along with the remaining 3 tablespoons of olive oil and puree until creamy and smooth. Return back to the pot along with the vinegar and parsley.
Stir together, then taste. Adding more salt/pepper as needed depending on the saltiness of your broth. Serve!