Veganuary Lentil Soup



· 1 cup dry green or brown lentils, rinsed

· 1 large onion, finely chopped

· 2 carrots, diced

· 2 celery stalks, diced

· 3 cloves garlic

· 1 can (14 oz) diced tomatoes

· 6 cups vegetable broth

· 1 teaspoon ground cumin

· 1 teaspoon ground coriander

· 1 teaspoon smoked paprika

· 1/2 teaspoon turmeric

· Salt and pepper to taste

· 2 tablespoons olive oil

· Fresh parsley for garnish (optional)

· Lemon wedges for serving



1. In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes.

2. Add garlic, ground cumin, ground coriander, smoked paprika, and turmeric. Stir well and cook for an additional 2 minutes until the spices are fragrant.

3. Add rinsed lentils, can of diced tomatoes, and vegetable broth to the pot. Season with salt and pepper to taste. Bring the soup to a boil.

4. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes or until lentils are tender.

5. Adjust the seasoning if needed and add more broth if you prefer a thinner consistency.

6. Serve hot, garnished with fresh parsley if desired. Squeeze a bit of lemon juice over each bowl before serving.