Smoky Lentil & Vegetable Soup

Name: Smoky Lentil & Vegetable Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1.5 cups red lentils, rinsed; 1 can (14.5 oz) diced tomatoes; 6 cups vegetable broth; 2 medium carrots, diced; 2 stalks celery, diced; 1 large onion, diced; 4 cloves garlic, minced; 2 tsp smoked paprika; 1 tsp ground cumin; Juice of 1 lemon

low · Vegan · 50 min · Serves 6

A thick, smoky red lentil soup loaded with vegetables and seasoned with smoked paprika and cumin. Completely vegan, packed with protein, and reheats beautifully all week.

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Ingredients

• 1.5 cups red lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• Juice of 1 lemon

Method

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 8 minutes. 2. Add minced garlic, smoked paprika, cumin, coriander, and cayenne. Stir and cook 2 minutes until fragrant. 3. Add rinsed red lentils, diced tomatoes, vegetable broth, and bay leaves. Stir to combine. 4. Bring to a boil, then reduce heat and simmer 25 minutes until lentils are completely soft and beginning to dissolve. 5. Remove bay leaves. Use an immersion blender to partially blend the soup, leaving some texture. 6. Stir in fresh lemon juice and taste for salt. If soup is too thick, add a splash of broth or water. 7. Serve topped with a drizzle of olive oil, a pinch of smoked paprika, and crusty bread on the side.