Vegan Lentil Soup

Servings:10 cups

Ingredients  

• 3 Tablespoons olive oil

• 1 yellow onion, chopped

• 2 carrots, chopped

• 2 stalks celery, chopped

• 1 bulb roasted garlic, about 8–10 cloves, chopped*

• 1 bag dry French green or brown lentils, sorted and rinsed

• 2 containers of low-sodium vegetable broth

• 1 can diced tomatoes

• 1 Tablespoon tomato paste

• 1 teaspoon dried oregano

• ½ teaspoon dried thyme

• 1/2 teaspoon paprika

• 1/2 teaspoon cumin

• pinch of nutmeg

• 2 bay leaves

• 1 teaspoon sea salt + more to taste

• 1 teaspoon ground pepper + more to taste

• 2 Tablespoons red wine vinegar

• Optional toppings: sriracha, avocado, fresh parsley

Instructions 

• Heat oil in a large soup pot over medium-high heat. Add the onion, carrots and celery to the pot, stirring frequently for 8-10 minutes or until onions are soft and translucent. Season with a little salt and pepper while cooking. 

• Add roasted garlic, lentils, broth, diced tomatoes, tomato paste, oregano, thyme, paprika, cumin, nutmeg, bay leaves, salt and pepper.

• Bring to a boil, then reduce heat, cover and simmer, stirring every so often, for at least 1 hour or until the lentils are soft. 

• Remove bay leaves, stir in vinegar, taste and add additional salt and pepper, if needed.

• Ladle soup into bowls and serve with toppings of choice. I personally love adding fresh parsley and a splash of sriracha.

Nutrition

Serving: 2cups | Calories: 259kcal | Carbohydrates: 29g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 738mg | Fiber: 12g | Sugar: 8g