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- 1 cup green or brown lentils - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 red bell pepper, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon turmeric - 6 cups vegetable broth - 1 (14-ounce) can diced tomatoes - 2 cups kale, chopped - Salt and pepper to taste - 2 tablespoons fresh lemon juice - Fresh parsley, for garnish - Additional vegetables (zucchini, spinach, etc.) - Alternative spices (coriander, chili powder, etc.) The main ingredients create a hearty, warm soup. Lentils bring protein and fiber. Onion and garlic add flavor. Carrots and celery provide sweetness and crunch. The bell pepper adds a nice hint of freshness. Spices like cumin and paprika give it depth. Vegetable broth creates a rich base. Diced tomatoes add acidity. Kale offers nutrients and color. Lemon juice brightens the taste. Fresh parsley makes a lovely garnish. You can adjust the soup to your taste. Add extra veggies or spices that you love. This way, you make it your own! If you want to try something new, check out the full recipe. First, grab a large pot. Add one tablespoon of olive oil and heat it over medium heat. Once the oil is hot, add one chopped onion. Sauté it for about five minutes until it softens. Next, add two minced garlic cloves. Stir them in and cook for one minute. Now, it’s time to add two diced carrots, two diced celery stalks, and one diced red bell pepper. Cook these veggies for another five to seven minutes. This step builds a tasty base for your soup. Now for the fun part! Sprinkle in one teaspoon of ground cumin, one teaspoon of smoked paprika, and half a teaspoon of turmeric. Stir well to coat the veggies with the spices. Toasting the spices for just one minute brings out their flavors. After that, introduce one cup of rinsed lentils to the pot. Pour in six cups of vegetable broth and one 14-ounce can of diced tomatoes, including the juices. Combine everything well. Bring the mixture to a boil. Once it boils, reduce the heat to low and let it simmer for about 25 to 30 minutes. Stir occasionally until the lentils feel tender. Finally, add two cups of chopped kale to the soup. Let it simmer for another five to seven minutes until the kale wilts and turns a vibrant green. At this stage, season your soup with salt, pepper, and two tablespoons of fresh lemon juice. This brightens the flavors and makes the soup truly shine. For the full recipe, check the details above. To boost the taste of your vegan lentil soup, homemade vegetable broth works wonders. It adds more depth and richness than store-bought options. You can also play with spices. Try adding more cumin or smoked paprika to match your taste. Everyone enjoys a little personal touch in their dishes. For a creamy texture, blending part of the soup can be a game-changer. Use an immersion blender or a regular blender for this. Just blend until it reaches your desired creaminess. Serving with crunchy toppings, like croutons or toasted seeds, adds a fun texture contrast. It makes each bite exciting. Choose a pot that is large enough to hold all your ingredients. A 5-quart pot is usually a good size. If you want to blend the soup, an immersion blender is handy. It allows you to blend right in the pot, making cleanup easier. A regular blender works too, but remember to let the soup cool slightly before blending to avoid spills. {{image_2}} You can change the type of lentils in this soup. Red lentils cook faster. They break down and create a nice, thick texture. French green lentils stay firm. They add a nice bite to each spoonful. Want to add more protein? Chickpeas or white beans work great here. They mix well with the lentils and add more body. You can also use tofu or tempeh. Both are healthy, plant-based options. Just cube them and add them during cooking. For a creamy touch, add coconut milk. It brings a rich flavor and smooth texture. You can also try different herbs. Thyme adds an earthy taste, while cilantro gives a fresh kick. Both can change the soup's character, making it uniquely yours. Explore these tips and feel free to mix and match! For the full recipe, check out the Cozy Comfort Vegan Lentil Soup. To keep your soup fresh, store it in an airtight container. Place it in the fridge if you plan to eat it within a few days. It will stay good for about 3 to 5 days. If you want to keep it longer, freezing is a great option. For freezing, let the soup cool down first. Then, transfer it to freezer-safe containers or bags. Make sure to leave some space at the top as the soup may expand. You can freeze it for up to 3 months. To reheat your soup, use a pot on the stove for best results. Heat over medium-low heat and stir often. This way, your soup warms evenly without losing its taste. You can also use a microwave. Just make sure to heat it in short bursts and stir in between. If the soup seems thick after reheating, add a splash of vegetable broth or water. This will help bring back its lovely, smooth texture. Also, taste the soup again. You might want to add a bit more salt or lemon juice to brighten the flavors. Yes, you can make Vegan Lentil Soup ahead of time. This soup tastes even better after a day. To prepare, simply cook the soup and let it cool. Then, store it in an airtight container. Place it in the fridge for up to five days. For longer storage, you can freeze it. Use a freezer-safe container and it will last up to three months. Vegan Lentil Soup pairs well with many sides. A slice of crusty whole-grain bread is perfect for dipping. You can also serve it with a fresh salad. A side of roasted veggies adds a nice touch too. Try adding a dollop of vegan yogurt for creaminess. Lentil Soup is very nutritious. Lentils are high in protein and fiber. They provide iron, which is good for your blood. The veggies add vitamins and minerals that boost your health. Carrots bring vitamin A, while kale is rich in vitamin K. This soup is a great choice for a healthy meal. Yes, you can make this recipe gluten-free. Ensure your vegetable broth is gluten-free. Most store-bought broths are, but check the label. If you use canned tomatoes, make sure they are gluten-free too. You can serve it with gluten-free bread. This way, everyone can enjoy the soup without worry. This blog post covered how to make vegan lentil soup. We explored essential ingredients, step-by-step instructions, and tips for flavor. You can customize the soup with different proteins and spices. Remember, proper storage and reheating keep the soup fresh. Enjoying this healthy dish is easy and fun. Create your own version and share it with others. Enjoy making your tasty vegan lentil soup!

Vegan Lentil Soup

Warm up your soul with this cozy comfort vegan lentil soup recipe! Packed with nutritious vegetables and hearty lentils, this easy-to-make soup is perfect for chilly days. Discover how to create a delicious blend of flavors with basic ingredients like carrots, celery, and spices. Dive into the full recipe and enjoy a nourishing bowl of goodness. Click to explore this delightful soup and bring warmth to your table today!
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Ingredients
  

1 cup green or brown lentils, rinsed

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 red bell pepper, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon turmeric

6 cups vegetable broth

1 (14-ounce) can diced tomatoes, with juices

2 cups kale, chopped (stems removed)

Salt and pepper to taste

2 tablespoons fresh lemon juice

Fresh parsley, chopped for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.

    Stir in the minced garlic, diced carrots, celery, and red bell pepper. Cook for another 5-7 minutes until the vegetables are tender.

      Sprinkle in the ground cumin, smoked paprika, and turmeric, stirring well to coat the vegetables with spices. Cook for an additional minute to toast the spices.

        Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 25-30 minutes, or until the lentils are tender.

          Once the lentils are cooked, stir in the chopped kale and let it simmer for another 5-7 minutes until the kale is wilted and vibrant green.

            Season the soup with salt, pepper, and fresh lemon juice to enhance the flavors.

              Serve the soup hot, with fresh parsley sprinkled on top for garnish.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                  - Presentation Tips: Serve in rustic bowls and offer a slice of whole-grain bread on the side for dipping. You can also drizzle a little olive oil over the soup before serving for an extra touch.