Vegan Vegetable Lentil Soup
Ingredients
The base
-
1-2
tbsp
extra-virgin olive oil
-
1
medium
yellow onion, chopped
-
2
stalks
celery, sliced
-
2
cloves
garlic, minced
-
1½
tsp
salt
-
1
tsp
ground black pepper
The vegetables
-
2
medium
carrots, cut into small dice
-
2
medium
potatoes, cut into small dice
The lentils and broth
-
2
cups
dried brown lentils
-
4
cups
low sodium vegetable broth
-
4
cups
water
The spices
-
1
tsp
dried oregano
-
1
tsp
onion powder
-
1
tsp
smoked paprika
-
½
tsp
ground cumin
-
½
tsp
ground coriander
The garnish
-
½
cup
fresh cilantro, plus extra to garnish
Instructions
- Heat olive oil in a large pot over medium-high heat and add onion, celery, garlic, salt, and pepper; cook until softened.
- Add carrots, potatoes, and lentils; stir to coat.
- Pour in vegetable broth and water, then add oregano, onion powder, smoked paprika, cumin, and coriander; stir well.
- Bring to a boil, reduce heat to medium-low, and cover; simmer until lentils are tender, about 25-30 minutes.
- Remove from heat, stir in chopped cilantro, adjust seasoning, and serve hot.
Nutrition Facts (estimated)
Servings
6
Calories
319
Total fat
3g
Total carbohydrates
54g
Total protein
19g
Sodium
867mg
Cholesterol
0mg
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