The Best Lentil Soup
A classic lentil soup recipe that's perfectly seasoned and brightened with a squeeze of fresh lemon juice.
- 2 tablespoons oil I like avocado oil
- 1 yellow onion finely chopped
- 3 carrots finely chopped
- 3 stalks celery finely chopped
- 3 garlic cloves minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup lentils picked and rinsed*
- 15- ounces diced tomatoes with their juices
- 4 cups vegetable broth
- 2 bay leafs
- squeeze fresh lemon juice
In a large pot, warm the olive oil over medium heat. Add the onion, carrot, celery and salt then cook for 3 to 5 minutes, until vegetables are softened.
Next add the garlic, coriander, cumin and chili powder. Stir to combine and continue to cook for 2 more minutes.
To the pot, pour in the rinsed lentils, diced tomatoes with their juices, and vegetable broth. Add the bay leafs then bring liquid to a boil. Reduce to a simmer, cover and cook for 20 minutes, or until lentils are soft.
Squeeze fresh lemon juice over top then stir to combine. Serve warm with cashew parmesan and enjoy!
*The recipe is written assuming you soak the lentils for at least 6-8 hours. Soaking them helps reduce phytic acid which increases absorption of nutrients and lessens bloating. I highly recommend this step! To soak, simply place the lentils in a large bowl and cover with water by a few inches. Drain and rinse before using in the recipe. If you skip this step you will need to add 1 or 2 cups extra broth and increase the overall cooking time by at least 15 minutes.
*To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon onion powder in a food processor or NutriBullet and pulse until finely ground.
Calories: 296kcal | Carbohydrates: 43g | Protein: 14g | Fat: 8g | Sodium: 1288mg | Potassium: 863mg | Fiber: 17g | Sugar: 8g | Vitamin A: 8450IU | Vitamin C: 16.7mg | Calcium: 89mg | Iron: 5.3mg