Introduction: Savor the comforting warmth and nourishing goodness of our Vegan Lentil Soup recipe. Bursting with wholesome ingredients and rich flavors, this soup is a testament to the versatility and deliciousness of plant-based cooking. Whether you’re seeking a satisfying meal on a chilly evening or looking to add more plant-based options to your diet, this recipe is sure to become a staple in your culinary repertoire. Join us as we explore the intricacies of crafting this hearty soup and discover the joy of nourishing your body with wholesome ingredients.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 cup dried green or brown lentils, rinsed and drained
  • 6 cups vegetable broth
  • 1 (14 oz) can diced tomatoes
  • 2 bay leaves
  • Salt and black pepper, to taste
  • Fresh parsley, for garnish (optional)
  • Lemon wedges, for serving (optional)

Instructions:

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
  2. Add the minced garlic, ground cumin, ground coriander, and smoked paprika to the pot. Cook for an additional 1-2 minutes, stirring constantly, until fragrant.
  3. Stir in the dried lentils, vegetable broth, diced tomatoes (with their juices), and bay leaves. Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for about 25-30 minutes, or until the lentils are tender.
  4. Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
  5. Remove the bay leaves from the soup and discard them.
  6. If desired, use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, you can transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.
  7. Ladle the Vegan Lentil Soup into bowls and garnish with fresh parsley, if using. Serve hot with lemon wedges on the side for squeezing over the soup, if desired.

Introduction: Savor the comforting warmth and nourishing goodness of our Vegan Lentil Soup recipe. Bursting with wholesome ingredients and rich flavors, this soup is a testament to the versatility and deliciousness of plant-based cooking. Whether you’re seeking a satisfying meal on a chilly evening or looking to add more plant-based options to your diet, this recipe is sure to become a staple in your culinary repertoire. Join us as we explore the intricacies of crafting this hearty soup and discover the joy of nourishing your body with wholesome ingredients.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 cup dried green or brown lentils, rinsed and drained
  • 6 cups vegetable broth
  • 1 (14 oz) can diced tomatoes
  • 2 bay leaves
  • Salt and black pepper, to taste
  • Fresh parsley, for garnish (optional)
  • Lemon wedges, for serving (optional)

Instructions:

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
  2. Add the minced garlic, ground cumin, ground coriander, and smoked paprika to the pot. Cook for an additional 1-2 minutes, stirring constantly, until fragrant.
  3. Stir in the dried lentils, vegetable broth, diced tomatoes (with their juices), and bay leaves. Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for about 25-30 minutes, or until the lentils are tender.
  4. Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
  5. Remove the bay leaves from the soup and discard them.
  6. If desired, use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, you can transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.
  7. Ladle the Vegan Lentil Soup into bowls and garnish with fresh parsley, if using. Serve hot with lemon wedges on the side for squeezing over the soup, if desired.

Nutritional Information:

  • Serving Size: 1 cup
  • Calories: 180
  • Total Fat: 3g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 620mg
  • Total Carbohydrates: 31g
  • Dietary Fiber: 14g
  • Sugars: 6g
  • Protein: 10g

Smart Weight Watchers (WW) Points:

  • Each 1-cup serving of this Vegan Lentil Soup is equivalent to 3 SmartPoints on the Weight Watchers program.

Conclusion: In conclusion, our Vegan Lentil Soup is a nourishing and flavorful dish that embodies the essence of wholesome plant-based cooking. Packed with protein, fiber, and essential nutrients, this soup is not only delicious but also incredibly satisfying. Whether enjoyed as a comforting meal on a cold day or as a nutritious addition to your weekly meal plan, this recipe is sure to delight your taste buds and nourish your body from the inside out. Embrace the simplicity and goodness of plant-based eating with this hearty lentil soup and experience the joy of nourishing yourself with every spoonful.