Vegan Recipes
Veggie Lentil Soup

Ingredients:
- 1 cup dried lentils (green or brown), rinsed and drained
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley or cilantro for garnish (optional)
Instructions:
- Heat a bit of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic to the pot and sauté for another minute until fragrant.
- Stir in the rinsed lentils, diced tomatoes (with their juices), vegetable broth, ground cumin, ground coriander, and paprika. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer, partially covered, for about 25-30 minutes or until the lentils are tender. Stir occasionally.
- Once the lentils are cooked through, taste the soup and adjust the seasoning with salt and pepper according to your preference.
- If you prefer a thicker soup, you can use an immersion blender to blend a portion of the soup until it reaches your desired consistency. Alternatively, you can leave it chunky.
- Serve the soup hot, garnished with fresh parsley or cilantro if desired. Enjoy!