Shadows Lentil Soup
Dive into the cozy, aromatic embrace of Shadows Lentil Soup, a hearty and flavorful vegan soup that nourishes both body and soul. Bursting with the rich umami of tomato paste, the smoky warmth of paprika, and the earthy undertones of cumin and thyme, this soup is a masterful blend of comforting spices. Red lentils provide a protein-packed, velvety base that’s thoughtfully balanced by a touch of zesty lemon juice for brightness. Quick to prepare in just an hour, this one-pot wonder is perfect for busy weeknights, offering a nutritious, gluten-free meal the entire family will savor. Serve it with crusty bread for the ultimate satisfying bowl of goodness, and watch as this soul-soothing soup becomes a staple at your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1.5 cups dried red lentils
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste, ground cumin, smoked paprika, and thyme. Stir well to coat the vegetables in the paste and spices, cooking for 2 minutes.
Add the red lentils, vegetable broth, and bay leaf to the pot. Stir to combine.
Bring to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally.
After 30 minutes, remove the bay leaf. Taste the soup and season with salt and black pepper. Adjust seasoning if needed.
Using an immersion blender, blend the soup slightly to create a creamy texture while leaving some lentils whole for a chunky consistency. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Stir in the lemon juice and simmer for another 5 minutes to allow the flavors to meld.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot with crusty bread.
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6068 mg | 264% | |
| Total Carbohydrate | 326.2 g | 119% | |
| Dietary Fiber | 63.3 g | 226% | |
| Total Sugars | 49.3 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 7292 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
