Spiced Lentil Soup

Spiced Lentil Soup

[This makes a lot of soup – 4-6 servings! Feel free to adjust measurements to your needs]

Ingredients:

1 1/4 Cup green or brown lentils, soaked in water overnight (you can also mix and match, for example: 1 cup green/brown with ¼ cup of soft red lentils)

1 Large onion

2 Cloves garlic

1-2 Large tomatoes

2 Bay leaves

2 Tsp paprika

1Tsp turmeric

¼ Tsp cumin

¼ Tsp coriander (opt)

4-5 Cups water with 1Tbsp vegan bouillon, OR 4-5 cups veggie stock

(4-5 cups with make a thick soup with a bit of broth, but if you prefer more broth, feel free to add an extra cup of stock)

Salt and pepper to taste

Optional Ingredients: 

Chopped veggies: celery, carrots, spinach, potatoes

Chopped herbs: thyme, parsley 

Steps:

Prepare by soaking your lentils in water overnight. If you don’t want to wait, you can soak them in hot water for a few hours. When your lentils are soaked, drain and rinse them thoroughly, then set aside.

To cut down on cooking time, start boiling your stock or water in a separate pot. While you wait, you can chop up all your veggies and herbs, except the tomatoes.

Start by cooking down your onions in a large pot with some oil, and once they begin to soften, add in your garlic.

Stir it around for about a minute, then add in your herbs and spices.

After about 30 seconds, add in your lentils and any veggies you like. At this point, you can also take your tomatoes and crush them into the pot. You can use your hands, or lightly pulse in a blender (just don’t make it too smooth- keep it on the chunkier side)

Let those mingle with the herbs and spices for a minute or two, then add your stock. 

Bring the soup to a boil, and let it cook for around 30-40 min, until the lentils and veggies are cooked through to your liking. 

Taste and adjust seasoning as needed, and when it’s done, simply garnish with any additional herbs (parsley or cilantro would go great here), and even a squeeze of lemon juice or vinegar for acidity if you like. Then it’s ready to serve!