Description
A warm and hearty vegan soup filled with lentils and fresh vegetables, inspired by Mediterranean flavors.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup mushrooms, diced (cremini or button recommended)
- 1 small shallot, finely chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 2–3 bay leaves
- 1 tsp cumin
- 1 tsp smoked paprika
- Fresh thyme and parsley, for garnish
- Juice of 1 lemon
- Salt and pepper, to taste
- Olive oil, for sautéing
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Add finely chopped shallots and minced garlic, stirring until fragrant.
- Add diced carrots, bell peppers, and zucchini. Sauté for 5-7 minutes until softened.
- Stir in the lentils, vegetable broth, and bay leaves. Bring to a boil, then simmer covered for 30-35 minutes.
- Season with cumin, smoked paprika, salt, and pepper to taste.
- Before serving, stir in chopped parsley and lemon juice.
- Ladle the soup into bowls and garnish as desired.
Notes
Feel free to add spinach or chickpeas for extra nutrition. Allow the soup to rest for flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan soup, lentil soup, Mediterranean recipes