Vegan Red Lentil Soup

Total Time: 20 minutes

Servings: 4

Ingredients

1.5 cups Red lentils dry

1/2 medium onion or one small onion, peeled & cut into chunks

1 large Carrot peeled & cut into chunks

2 stalks Celery washed & cut into smaller chunks

3 cloves garlic peeled

1 knob ginger freshly peeled (optional but recommended)

1 tsp oil

1 tsp Cumin

1 tsp Turmeric

1 tsp paprika smoked or regular paprika

4 cups vegetable broth or 4 cups water + 2 Vegetable bouillon cubes

1 can Crushed tomatoes (796mL can) or use 2 regular cans

1 handful greens such as kale or spinach

2 tbsp lemon juice

Instructions

1. Wash, chop, and dice all the veggies: carrot, celery and onion into large chunks. 
2. Then, peel and roughly chop the ginger (optional) and peel the garlic cloves.
3. In a food processor, dice the carrot, celery, onion, ginger and garlic together. If you don’t have a food processor, you can dice everything by hand into small pieces and mince the garlic and ginger.
4. Next, heat a large pot or Dutch oven over medium heat and add oil. 
5. Once heated, add the diced vegetable mixture and sauté for a couple of minutes.
6. Add ground cumin, turmeric, and paprika to the pot. 
7. Stir well to coat the veggies with the spices.
8. Add vegetable broth (or water and vegetable bouillon cubes) to the pot. 
9. Then add canned crushed tomatoes and red split lentils. 
10. Stir well.
11. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes or until the lentils are cooked through.
12. Stir occasionally to prevent the lentils from sticking to the bottom. 
13. Adjust the consistency by adding more water or vegetable broth if necessary.
14. Once the lentils are cooked, turn the heat off and add chopped kale, baby spinach or any greens and a splash of lemon juice. 
15. Stir well.
16. Add salt and pepper to taste.
17. Enjoy this vegan lentil soup right away or store in a tightly sealed container in the fridge for up to 1 week or freeze for up to 1 month!.