vegan lentil potato soup Recipe

 A hearty and nutritious soup perfect for any season.

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Instructions

1. Prepare the base:
   Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.

2. Add spices and vegetables:
   Stir in cumin, smoked paprika, and thyme, cooking for 1 minute to release their aroma. Add the diced potatoes and lentils, stirring to coat them with the spices.

3. Simmer the soup:
   Pour in the vegetable broth and add the diced tomatoes with their juices. Toss in the bay leaf. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the lentils and potatoes are tender.

4. Adjust seasoning:
   Remove the bay leaf. Taste the soup and season with salt and black pepper as needed. If you’re adding spinach or kale, stir it in now and let it wilt for 2-3 minutes.

5. Finish and serve:
   For a tangy twist, stir in the lemon juice just before serving. Ladle the soup into bowls and enjoy with crusty bread or a side salad.

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Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 cup dried lentils, rinsed and drained
• 6 cups vegetable broth (or water)
• 1 can (14 oz) diced tomatoes, with juices
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 2 cups fresh spinach or kale (optional)
• Juice of 1 lemon (optional, for brightness)

Tips

• Make it creamy: Blend half the soup with an immersion blender for a creamier texture while keeping some chunks intact.
• Add protein: Stir in cooked sausage or tofu for extra protein.
• Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Enjoy this wholesome soup for a cozy meal! 🍲