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Vegan lentil and vegetable soup Recipe

Name: Vegan lentil and vegetable soup Recipe
Prep time: 15 min
Total time: 90 min
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 2 stalks celery, chopped; 2 carrots, chopped; 1 medium sweet potato, peeled and diced; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup dried green or brown lentils, rinsed and drained; 4 cups vegetable broth; 1 bay leaf; 1 can diced tomatoes (14.5 ounces); 2 cups chopped kale or spinach

Cuisine Diet High-Fiber Low Sodium Low-fat Vegan

How to make Vegan lentil and vegetable soup ?

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serve: 6-8

Ingredients for Vegan lentil and vegetable soup Recipe

#	Ingredients
1.	1 tablespoon olive oil
2.	1 medium onion, chopped
3.	2 cloves garlic, minced
4.	2 stalks celery, chopped
5.	2 carrots, chopped
6.	1 medium sweet potato, peeled and diced
7.	1 teaspoon dried thyme
8.	1/2 teaspoon smoked paprika
9.	1/2 teaspoon ground cumin
10.	1/2 teaspoon ground coriander
11.	1/2 teaspoon salt
12.	1/4 teaspoon black pepper
13.	1 cup dried green or brown lentils, rinsed and drained
14.	4 cups vegetable broth
15.	1 bay leaf
16.	1 can diced tomatoes (14.5 ounces)
17.	2 cups chopped kale or spinach

Steps of Vegan lentil and vegetable soup Recipe

#	Steps
1.	Heat the olive oil in a large pot over medium heat.
2.	Add the onion, garlic, celery, and carrots. Cook for 5 minutes, stirring occasionally.
3.	Add the sweet potato, thyme, smoked paprika, cumin, coriander, salt, and pepper. Cook for 5 minutes more, stirring occasionally.
4.	Add the lentils, vegetable broth, bay leaf, and diced tomatoes to the pot. Bring to a boil, then reduce the heat and let simmer for 25 minutes, or until the lentils are tender.
5.	Add the kale or spinach to the pot and stir until wilted.
6.	Serve hot and enjoy!

Tips:

If you prefer a smoother soup, you can blend some or all of the soup using an immersion blender or a regular blender (carefully transfer the hot soup to the blender in batches and blend until smooth).
This soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Feel free to add other vegetables to this soup, such as zucchini, sweet potato, or mushrooms.

That's it! Enjoy this delicious and nutritious vegan soup!