Hearty Lentil Soup
A warming, protein‑rich vegan soup made with hearty lentils and aromatic spices.
This simple vegan soup sautés onion, garlic, carrot and celery in olive oil, then simmers lentils with tomato paste and spices until tender and thick. Finish with fresh parsley and a squeeze of lemon.
Tiempo de preparación
Tiempo de cocción
Tiempo total
Porciones
Ingredientes
- Lentils - 300 g
- Vegetable Broth - 1 l
- Garlic - 2 cloves
- Tomato Paste - 1 tbsp
- Celery - 2 stalks
- Parsley - 2 tbsp
- Onion - 1 piece
- Carrots - 2 pcs
- Salt - 1 tsp
- Pepper - 0.5 tsp
- Cumin - 1 tsp
- Paprika - 0.5 tsp
- Olive Oil - 2 tbsp
Direcciones
Paso 1
Dice 1 onion and mince 2 garlic cloves.
Paso 2
Peel and chop 2 carrots and slice 2 celery stalks.
Paso 3
Heat 2 tbsp olive oil in a pot; sauté onion, garlic, carrot and celery 5 min.
Paso 4
Stir in 1 tbsp tomato paste, 1 tsp ground cumin and ½ tsp smoked paprika.
Paso 5
Add 300 g lentils and 1 l vegetable broth; bring to a boil.
Paso 6
Reduce heat and simmer 25 min until lentils are tender.
Paso 7
Season with salt & pepper to taste.
Paso 8
Garnish with 2 tbsp chopped parsley and serve with lemon wedges.