VEGAN LENTIL SOUP

Ingredients:

• 1 cup dried green or brown lentils, rinsed and drained
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Add minced garlic, ground cumin, ground turmeric, and paprika to the pot. Stir well and cook for another 1-2 minutes until fragrant.
3. Add rinsed lentils, diced tomatoes (with their juices), and vegetable broth to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low. Cover and let simmer for about 20-25 minutes, or until the lentils are tender.
5. Once the lentils are cooked, taste the soup and adjust seasoning with salt and pepper as needed.
6. If you prefer a thicker consistency, you can use an immersion blender to partially blend the soup, or simply mash some of the lentils with the back of a spoon.
7. Serve the soup hot, garnished with fresh parsley or cilantro if desired.