Lentil Soup is easy to make, wholesome -- and vegan! Made with a blend of savory vegetables and fragrant spices, it only takes one pot and a little prep to serve up this comforting meal.
Servings: 10 people
Add the olive oil to a large 6-quart Dutch oven and heat over medium heat. Once hot, add the onion, carrot, celery, and salt and cook until the onions are translucent, approximately 6 to 7 minutes.
Add the lentils, tomatoes, broth, apple cider vinegar, coriander, cumin, garlic powder, and paprika to the Dutch oven and stir to combine. Increase the heat to high and bring just to a boil.
Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
Using a stick blender to puree the soup to your preferred consistency, I like to keep some of the lentils whole for a thick hearty texture. Serve immediately or freeze*
Calories: 213kcal | Carbohydrates: 33g | Protein: 12g | Fat: 3g | Sodium: 1244mg | Potassium: 583mg | Fiber: 14g | Sugar: 4g | Vitamin A: 2590IU | Vitamin C: 7.5mg | Calcium: 47mg | Iron: 4mg