Vegetable Lentil Soup
This is a one pot vegetable lentil soup loaded with lots of veggies and protein-rich lentils. Perfect soup for fall and winter.
Servings: 4 People
Equipment
- 1 large soup pot Dutch oven
- 1 soup spoon
Ingredients
- 1 tbsp olive oil extra virgin
- 1 cup brown lentils
- 2 cup diced veggies carrot, potato, zucchini, kale
- 1 onion finely chopped
- 1 tbsp garlic minced finely
- 8 - 10 cherry tomatoes or ½ canned tomatoes
- 4 cups vegetable broth
- 1 tbsp tomato paste substitute - 2 tbsp tomato puree
- 1 tsp Italian seasonings or any seasonings of choice
- ½ tsp smoked paprika
- ½ tsp ground black pepper or freshly crushed
- 1 tsp salt or as taste
Instructions
- In a pot heat oil.
- Then add chopped garlic and saute for 15 - 20 seconds till they start to change color.
- Add chopped onions, celery and carrots.
- Saute for 3 - 4 minutes or till oninon becomes translucent.
- To this add diced vegetables and tomato paste. Stir to mix everything.
- Then add chopped/ canned tomatoes.
- Saute on medium heat for 2 minutes.
- Add lentils followed by the seasonings and vegetable broth to the pot.
- Cover with a lid and simmer for 30 minutes or till lentils are cooked properly.
- In the end add diced zucchini and kale.
- Simmer for another 5 - 7 minutes.
- Turn off heat and drizzle some freshly squeezed lemon juice. Soup is ready to be served.
Notes
Add hard vegetables like potatoes, carrots along with lentils to simmer. And the soft vegetables and leafy vegetables towards the end.