Vegan Lentil Soup
It's soup season (every season!) with this hearty substitute for beef or meat based soups. Can be based on garden/farm fresh veggies in season or pantry ingredients if needed. A key for me is the smoked paprika and tumeric added to traditional spices in bean soups. While I use kale, other greens like collard greens can substitute for the those with a kale phobia! The difference between brown and green lentils depends... I usually use brown lentils when making things that already have a lot of flavor as more of a base and green lentils when I want more flavor from the lentils themselves. But really either works for this soup.
Ingredients
- ¼ cup extra virgin olive oil
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, pressed or minced
- 1 teaspoon tumeric
- 2 teaspoons smoked paprika
- 1 large can or about 3 cups if you have fresh diced tomatoes
- 1 small or medium white onion finely chopped or a bit of dried onion powder (preference)
- 1 cup brown or green lentils picked over and rinsed
- 4 cups vegan vegetable broth
- 2 cups water
- 1 teaspoon salt - can add more pepper and salt to taste
- 1 cup chopped fresh kale (promise you won't taste if you don't like)
- Pinch of red pepper flakes or finely chopped pickled hot peppers (we pickle our own so use with everything lol)
- 2 good size potatoes peeled and diced
Steps
- Warm the olive oil in a Dutch oven or larger pot over medium heat.
- Once the oil is shimmering, add the chopped onion, potatoes, celery, and carrot and cook, stirring often - about five minutes to seven minutes.
- Add the garlic, smoked paprika, and turmeric. Cook until fragrant while stirring constantly 30 seconds - 1 minute. Pour in the diced tomatoes and cook for a few more minutes, stirring often to bring out flavor.
- Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes or pickled peppers. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
- Optional if you want creamier soup - Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. I personally do not do this, but a step in some recipes that inspired me.
- Add the chopped kale or other greens if really against kale and cook for 5 more minutes, or until the greens have softened to your liking. Taste and season with more salt, pepper etc until the flavors come together for you. If you like spicier soup, you can always add more red pepper flakes.