Although we’re well on our way into spring and bordering the end of soup season, this soup is the big bowl of comfort that I think we all need right now. It’s a pantry driven, plant based soup that is perfect for a chilly spring night, very easy to make, and always just hits the spot. And this soup is so suitable for these days when the market may be more out of reach and we’re looking to make use of ingredients we already have at home.
I hesitated when naming this soup, always weary of titles like “best ever” or “ultimate” but this recipe is one that has transcended a few generations from my mother’s side. It really is the only good thing that my mom is able to cook and one we always loved and enjoyed eating as kids. So much so, that when I would come home from school, she would make me a big batch and freeze it so I could enjoy a cozy home cooked meal from afar. I have refined this recipe over the years and it always feels like a big bowl of love. It’s the soup I make when my husband is sick and needs something comforting and nourishing. And so I feel confident that if you make this soup, it will not disappoint. This soup is vegan, and when paired with a side of rice, it’s a perfect protein!
vegan, plant based, gluten free
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Best Ever Lentil Soup (vegan)
I simple and comforting soup that always hits the spot and perfect for using up pantry ingredients!
gluen free, vegan
- 1 cup dried lentils
- 1/2 cup diced tomatoes canned or fresh
- 1 large carrot or 2 medium
- 2 celery stalks
- 1/2 onion
- 2 tbsp avocado or olive oil
- 1 tsp cumin
- 1/2 tsp paprika
- 1/8 tsp cayenne (optional)
- 1 tsp salt
- 1/2 tsp pepper
- 2 bay leaves
Prepare the vegetables by dicing the onion, shredding the carrot, and thinly slicing the celery. You can use a food processor to save some time chopping.
In a soup pot heat the oil over medium high. Once hot, add the onions and celery and stir together until onions are just becoming soft and translucent, about 2 minutes. Add the carrots and cook, stirring often for another 4-5 minutes or until all the veggies are soft.
Add the spices (except the bay leaves) and stir into the vegetables until everything is evenly distributed.
Add the lentils, diced tomatoes, the bay leaves and 4 cups of water to the pot. Bring to a boil and cook for 3 minutes. Then cover and reduce to a simmer.
Let the lentils simmer for about 30-40 minutes or until lentils are soft. Taste and add any additional seasoning per your preference.
Serve hot, as is or with a helping of your favorite rice. Top with some fresh herbs, a dollop of yogurt, or a squeeze of lemon juice.
This is very freezer friendly! Let cool completely and store in a freezer safe container. When reheating add a bit more water to the pot and cook until it is your desired thickness.
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