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Damn Good Vegan Lentil Soup

A hearty and nourishing vegan lentil soup packed with protein and fiber, perfect for a cozy meal any day of the week.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried green or brown lentils, rinsed and drained
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes (with juice)
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish (optional)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion, carrots, and celery, cooking until the vegetables are soft and the onion is translucent (about 5 minutes).
  3. Stir in the minced garlic, cumin, and thyme. Cook for another minute until your kitchen is filled with the delightful aroma.
  4. Add the rinsed lentils, diced tomatoes (with their juices), and vegetable broth. Stir and bring to a boil.
  5. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 30-35 minutes, or until the lentils are tender.
  6. Taste the soup and add salt and pepper as needed.
  7. Ladle the soup into bowls and sprinkle with fresh herbs if desired.

Notes

Feel free to toss in any leftover veggies. This soup is even better the next day, perfect for meal prep. Store in the fridge for about 4-5 days or freeze for later use. If your soup looks chunky, it just means it's hearty and full of good stuff!