Lentil Soup

A classic, comforting lentil soup that's naturally vegan, packed with plant protein, and better the next day as leftovers.

Ingredients

• •1 cup red or green lentils, rinsed
• •1 onion, diced
• •2 carrots, diced
• •2 celery stalks, diced
• •3 cloves garlic, minced
• •1 can (400g) diced tomatoes
• •5 cups vegetable broth
• •1 teaspoon cumin
• •1/2 teaspoon turmeric
• •1 tablespoon olive oil
• •Juice of 1 lemon
• •Salt and pepper to taste

Instructions

1. 1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook for 6–7 minutes until softened.
2. 2. Add garlic, cumin, and turmeric. Stir for 1 minute.
3. 3. Add lentils, diced tomatoes, and broth. Bring to a boil.
4. 4. Reduce heat, partially cover, and simmer for 20–25 minutes until lentils are completely soft.
5. 5. Use an immersion blender to partially blend the soup for a thicker texture, or leave it fully chunky.
6. 6. Stir in lemon juice, season with salt and pepper, and serve with crusty bread.