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Hearty Lentil and Vegetable Soup finished dish

Hearty Lentil and Vegetable Soup

Recipe card for Hearty Lentil and Vegetable Soup.
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Servings: 6-8 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 1/4 cup water or 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2-3 carrots (about 1 cup), diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 1 cup green beans, cut into 1-inch pieces fresh or frozen
  • 1 can (14oz) diced tomatoes with juices, or 2-3 Roma tomatoes, diced
  • 1 lb. baby potatoes, diced
  • 1 1/2 cups dried brown or green lentils
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon curry powder
  • 6 cups water or low-sodium broth, plus more as needed
  • 2 handfuls of baby spinach or kale
  • Juice of 1 lemon
  • 1/2 cup parsley, chopped
  • Mineral salt and pepper, to taste

Method
 

Preparation
  1. In a large Dutch oven or pot, heat the water or olive oil over medium heat.
  2. Add the diced onion, carrots, celery, and minced garlic. Sauté for 5 minutes until the vegetables begin to soften.
  3. Add the paprika, curry powder, and cumin. Sauté for an additional 1 minute, or until fragrant.
  4. Add the green beans, diced tomatoes, diced potatoes, lentils, and 6 cups of water or low-sodium broth.
  5. Stir well to combine and bring the mixture to a boil.
  6. Reduce the heat to low, cover partially, and simmer for 30-35 minutes, stirring occasionally.
  7. About 5 minutes before the soup is done, stir in the baby spinach or kale.
  8. If the soup is too thick, add more water as needed, up to 1 cup.
  9. Add the lemon juice and season with salt and pepper to taste.
  10. Ladle the soup into bowls.
  11. Top with a sprinkle of fresh chopped parsley and an extra squeeze of lemon juice for added brightness.
  12. Serve hot, paired with homemade vegan cornbread, vegan naan, or artisan bread.

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