Vegan Cumin Lentil Soup
Warm up with a comforting bowl of Vegan Cumin Lentil Soup—a hearty, protein-packed dish brimming with bold flavors and wholesome ingredients. This one-pot wonder combines tender red lentils, aromatic cumin, coriander, and smoked paprika, creating a rich and earthy base. Brightened with a splash of lemon juice and finished with fresh parsley, this soup strikes the perfect balance of zest and warmth. With its creamy, velvety texture achieved by partial blending, it's as satisfying as it is simple to prepare. Perfect for weeknight dinners or meal prep, this plant-based soup is not only delicious but also nutritious, making it a go-to option for vegans and soup lovers alike. Serve with crusty bread for a cozy, complete meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 400 grams diced tomatoes (canned)
- 1 cup dry red lentils
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped (for garnish)
- 2 tablespoons lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, ground cumin, ground coriander, smoked paprika, and dried thyme. Stir well and cook for another minute until fragrant.
Stir in the canned diced tomatoes, red lentils, vegetable broth, and bay leaf. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until the lentils are tender.
Remove the bay leaf and season the soup with salt and black pepper to taste.
Using an immersion blender, blend the soup partially to achieve your desired consistency, leaving some texture. Alternatively, transfer half of the soup to a stand blender, blend until smooth, and return it to the pot.
Stir in the lemon juice and adjust seasoning as needed.
Serve the soup hot, garnished with chopped fresh parsley. Enjoy with crusty bread or a side salad if desired.
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6762 mg | 294% | |
| Total Carbohydrate | 277.1 g | 101% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 54.0 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 758 mg | 58% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 6917 mg | 147% | |
*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.
