Name: Damn Good Lentil Soup {Vegan & Dairy Free}
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped; 2 medium carrots, peeled and chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 teaspoon dried thyme; ½ teaspoon dried rosemary, crushed; ¼ teaspoon smoked paprika (optional, but recommended for a deeper flavor); 1 ½ cups brown or green lentils, rinsed and picked over; 6 cups vegetable broth (low sodium is preferable to control saltiness); 1 (14.5 ounce) can diced tomatoes, undrained; 1 bay leaf; Salt and freshly ground black pepper to taste; Fresh parsley, chopped, for garnish (optional); A squeeze of lemon juice, for serving (optional, but brightens the flavor)

Description

A comforting and nourishing bowl of vegan and dairy-free lentil soup. Easy to make with simple ingredients, this hearty soup is perfect for weeknight dinners and meal prep.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon dried rosemary, crushed
¼ teaspoon smoked paprika (optional, but recommended for a deeper flavor)
1 ½ cups brown or green lentils, rinsed and picked over
6 cups vegetable broth (low sodium is preferable to control saltiness)
1 (14.5 ounce) can diced tomatoes, undrained
1 bay leaf
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish (optional)
A squeeze of lemon juice, for serving (optional, but brightens the flavor)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
2. Add the minced garlic, dried thyme, dried rosemary, and smoked paprika (if using) to the pot. Cook for another minute, stirring constantly, until fragrant.
3. Stir in the rinsed lentils, vegetable broth, diced tomatoes (with their juice), and the bay leaf. Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally.
4. Once the lentils are tender, remove the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste.
5. If desired, mash some of the lentils against the side of the pot or use an immersion blender to slightly thicken the soup.
6. Ladle the hot soup into bowls. Garnish with fresh parsley and a squeeze of lemon juice, if desired, before serving.

Notes

Allow the soup to cool completely before storing in airtight containers in the refrigerator for up to 4-5 days, or freeze for up to 3 months. Reheat on the stovetop or in the microwave.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: Approx. 250-300 (varies based on broth and exact ingredient amounts)
Sugar: Approx. 8g
Sodium: Approx. 600mg (when using low-sodium broth and adjusting salt)
Fat: Approx. 5g
Carbohydrates: Approx. 40g
Fiber: Approx. 15g
Protein: Approx. 15g