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Vegan Tomato Lentil Soup - Cozy, Hearty, and Easy to Make

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil (or your favorite neutral oil)
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried thyme or oregano
  • 1/4 teaspoon crushed red pepper flakes (optional, for heat)
  • 1 1/2 cups dried red lentils or brown lentils, rinsed
  • 1 (28-ounce) can crushed tomatoes (or diced tomatoes for chunkier texture)
  • 6 cups vegetable broth (plus more as needed)
  • 1–2 teaspoons maple syrup or sugar (optional, to balance acidity)
  • 1–2 tablespoons lemon juice or red wine vinegar
  • Salt and black pepper, to taste
  • Fresh parsley or basil, chopped, for garnish (optional)
  • Coconut milk or vegan yogurt, for swirling on top (optional)

Method
 

  1. Warm the pot: Heat the olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables soften and the onions look translucent.
  2. Add aromatics: Stir in the garlic, cumin, smoked paprika, thyme, and red pepper flakes. Cook for 1 minute until fragrant. Don’t let the garlic brown.
  3. Combine lentils and tomatoes: Add the rinsed lentils and the crushed tomatoes. Stir well so the spices coat everything evenly.
  4. Pour in the broth: Add the vegetable broth and bring to a gentle boil. Reduce to a simmer, cover partially, and cook. Red lentils will soften in about 18–22 minutes; brown lentils take closer to 30–35 minutes.
  5. Adjust texture: For a creamier soup, use an immersion blender to blend 2–3 quick pulses, or scoop out 2 cups, blend, and return to the pot. Keep some texture for the best mouthfeel.
  6. Balance the flavors: Stir in lemon juice and, if your tomatoes are sharp, a bit of maple syrup or sugar. Season generously with salt and pepper. Taste and adjust until it sings.
  7. Finish and serve: Ladle into bowls. Top with chopped parsley or basil. Add a swirl of coconut milk or vegan yogurt if you like extra creaminess. Serve with crusty bread or a simple green salad.