This vegan lentil soup recipe is packed with fresh ingredients and plenty of lentils, which deliver a healthy dose of fiber in each bite. This soup is the perfect cold-weather lunch or healthy dinner the whole family will love.
Ingredients:
2 tablespoons extra-virgin olive oil
1½ cups chopped yellow onions
1 cup chopped carrots
3 cloves garlic, minced
2 tablespoons no-salt-added tomato paste
4 cups reduced-sodium vegetable broth
1 cup water
1 (15 ounce) can no-salt-added cannellini beans, rinsed
1 cup mixed dry lentils (brown, green and black)
½ cup chopped sun-dried tomatoes in oil, drained
¾ teaspoon salt
½ teaspoon ground pepper
1 tablespoon chopped fresh dill, plus more for garnish
1½ teaspoons red-wine vinegar
Directions:
Heat 2 tablespoons oil in a large, heavy pot over medium heat. Add 1½ cups chopped onions and 1 cup chopped carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Add 3 cloves minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Add 2 tablespoons tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.
Stir in 4 cups broth, 1 cup water, 15 ounces of cannellini beans, 1 cup lentils, ½ cup chopped sun-dried tomatoes, ¾ teaspoon salt and ½ teaspoon pepper. Bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer. Cover and simmer until the lentils are tender, 30 to 40 minutes.
Remove from heat and stir in 1 tablespoon dill and 1½ teaspoons vinegar. Garnish with additional dill, if desired, and serve.
