Description
This Vegan Red Lentil Tomato Soup is a comforting, high-protein meal that's both easy to prepare and full of flavor. Featuring red lentils, tomatoes, and aromatic spices, it's a healthy and hearty vegan soup perfect for lunch or dinner. The soup is blended smooth but can be adjusted for texture preference, enhanced with fresh lemon juice for brightness.
Ingredients
Soup Base
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 3 medium carrots, finely chopped
- 3 medium celery ribs, finely chopped
- 4 garlic cloves, minced
Spices and Tomatoes
- 2 teaspoons ground chili powder (adjust to taste for spice level)
- 2 teaspoons ground cumin
- 1 (15-ounce) jar diced tomatoes with their juices
- 1 tablespoon tomato paste
Lentils and Broth
- 1 cup dry red lentils, rinsed and picked through
- 6 cups vegetable broth
Finishing Touches
- 1 lemon, juiced
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables: In a large pot, warm the olive oil over medium-low heat. Add the finely chopped onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Add Garlic and Spices: Add the minced garlic, ground chili powder, and cumin to the pot. Stir continuously and cook for about 3 minutes to toast the spices and develop their flavors, making the soup more aromatic.
- Add Tomatoes, Lentils, and Broth: Pour in the diced tomatoes with their juices, tomato paste, rinsed red lentils, and vegetable broth. Increase the heat to bring the mixture to a low boil, then reduce to a gentle simmer. Cover the pot and cook for approximately 20 minutes until the lentils and vegetables are tender.
- Blend the Soup: Remove the pot from the heat and let it cool slightly. Using an immersion blender, blend the soup until smooth and creamy. If you prefer more texture, set aside a small portion of the soup before blending and stir it back in afterward.
- Season and Serve: Squeeze the fresh lemon juice into the blended soup. Add salt and pepper to taste. Stir well, serve warm, and enjoy this nourishing, flavorful vegan soup.
Notes
- You can adjust the chili powder quantity to control the spiciness level.
- If you don’t have an immersion blender, a regular blender works well; just blend in batches and be careful with hot liquid.
- For added texture, reserve a portion of the soup before blending and mix it back in.
- This soup reheats beautifully and can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Lemon juice brightens the flavor but can be omitted if you prefer a milder taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan