Hearty & Nourishing Vegan Lentil Soup: Your New Favorite Comfort Food!
November 15, 2024 by Sharlene
Oh, lentil soup! Just the sound of it conjures up images of cozy evenings, a warm blanket, and a good book. For me, it's always been a hug in a bowl, a staple from my childhood. There's something so incredibly comforting about a simple, hearty soup that nourishes both body and soul.When I transitioned to a vegan lifestyle, I knew I couldn't say goodbye to this beloved classic. It took a few tweaks, a dash of extra love, and a focus on amplifying those earthy flavors, but I finally landed on a recipe that I truly believe rivals any traditional version. This vegan lentil soup is not just a meal; it's an experience – rich, robust, and utterly satisfying.Whether you're a seasoned vegan or just looking to incorporate more plant-based meals into your routine, this recipe is for you. It's incredibly easy to make, uses simple pantry staples, and delivers a burst of flavor that will have everyone asking for seconds. Get ready to dive into your new favorite comfort food!
Why You'll Love This Recipe
- Incredibly hearty and satisfying, perfect for chilly days.
- Packed with plant-based protein and fiber, keeping you full longer.
- Super easy to make with pantry staples, minimal fuss!
- Budget-friendly and great for meal prepping throughout the week.
- Naturally gluten-free and easily customizable to your taste.
- A true one-pot wonder, meaning less cleanup!
Ingredients
For the Base
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Lentils & Liquids
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
Flavor Boosters
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
How to Make It
- 1 Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until vegetables are softened, stirring occasionally.
- 2 Add minced garlic, dried thyme, dried oregano, and smoked paprika. Cook for another minute until fragrant, stirring constantly.
- 3 Stir in the rinsed lentils, vegetable broth, canned diced tomatoes (with their liquid), and bay leaf. Bring the mixture to a boil.
- 4 Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until lentils are tender. Stir occasionally to prevent sticking.
- 5 Remove the bay leaf. Taste the soup and season generously with salt and black pepper as needed. If you prefer a slightly thicker soup, you can mash a portion of the lentils against the side of the pot with a spoon or use an immersion blender for a few pulses.
- 6 Ladle into bowls, garnish with fresh chopped parsley, and serve hot with your favorite accompaniments.
Expert Tips
- Rinse Your Lentils: Always rinse your lentils thoroughly under cold water before cooking to remove any debris and excess starch.
- Don't Overcook: Lentils can get mushy if overcooked. Keep an eye on them and taste for tenderness around the 25-minute mark.
- Taste and Adjust: Soup flavors deepen as it cooks. Always taste and adjust salt and pepper at the end. A splash of apple cider vinegar or lemon juice can brighten flavors significantly.
- Immersion Blender Trick: For a creamier, thicker soup without adding cream, use an immersion blender to blend about 1/4 of the soup directly in the pot.
- Batch Cooking Bliss: This soup tastes even better the next day, making it perfect for meal prepping!
Variations
Spicy Kick: Add 1/2 tsp red pepper flakes along with the other spices, or a dash of your favorite hot sauce at the end for a warming heat.
Greens Power: Stir in a handful of fresh spinach or chopped kale during the last 5 minutes of simmering until wilted for an extra boost of nutrients.
Mediterranean Twist: Finish with a squeeze of fresh lemon juice, a sprinkle of fresh dill, and a few chopped Kalamata olives for a bright, tangy flavor.
Creamy Delight: For an extra creamy soup, stir in 1/4 cup full-fat coconut milk or cashew cream at the very end until heated through.
What to Serve With It
- Crusty artisanal bread or warm whole wheat pita for dipping.
- A side green salad with a light vinaigrette.
- A dollop of vegan sour cream or cashew cream.
- A sprinkle of red pepper flakes for a little kick.
Storage Tips
Fridge: Store cooled soup in an airtight container in the refrigerator for up to 4-5 days.
Freezer: For longer storage, freeze cooled soup in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of vegetable broth or water to thin it out as it can thicken in the fridge. Microwave works too!
Hearty & Nourishing Vegan Lentil Soup: Your New Favorite Comfort Food!
Ingredients
For the Base
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Lentils & Liquids
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
Flavor Boosters
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until vegetables are softened, stirring occasionally.
- Add minced garlic, dried thyme, dried oregano, and smoked paprika. Cook for another minute until fragrant, stirring constantly.
- Stir in the rinsed lentils, vegetable broth, canned diced tomatoes (with their liquid), and bay leaf. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until lentils are tender. Stir occasionally to prevent sticking.
- Remove the bay leaf. Taste the soup and season generously with salt and black pepper as needed. If you prefer a slightly thicker soup, you can mash a portion of the lentils against the side of the pot with a spoon or use an immersion blender for a few pulses.
- Ladle into bowls, garnish with fresh chopped parsley, and serve hot with your favorite accompaniments.
Notes
This soup thickens as it cools. Add a splash of broth when reheating if needed. For extra creaminess, blend a portion of the soup with an immersion blender.
Frequently Asked Questions
What kind of lentils should I use?
Brown or green lentils are best for this recipe as they hold their shape well. Red lentils tend to break down and create a very creamy, pureed texture, which is lovely but different.
Can I make this in a slow cooker?
Absolutely! Sauté the aromatics on the stovetop first for best flavor, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until lentils are tender.
How do I make the soup thicker?
The easiest way is to use an immersion blender to blend a portion of the soup, or mash some of the cooked lentils against the side of the pot. You can also simmer it uncovered for an extra 10-15 minutes to allow some liquid to evaporate.
Is this soup gluten-free?
Yes, as long as your vegetable broth is certified gluten-free, this soup is naturally gluten-free!