Comforting Lentil Soup
I have always loved lentil soup, it is so cozy, filling, and healthy. I have been making this recipe for almost 10 years now and the whole family loves it. It just happens to be vegan, no need for animal protein, those lentils pack a punch! This is also so good to make a big batch of and freeze into individual portions for quick lunches or dinners. You can get this on the table in about 45 minutes and that includes the chopping so not too bad. This has so many vegetables in it, you will know you are serving something fantastic to your family when you make it. It is completely dairy free and gluten free, just simple pantry and fridge staples used to make it, promise it will be your new favorite soup!
Comforting Lentil Soup
1 Tablespoon oil
5 large carrots, diced
1 head celery, diced
1 large onion, diced
2 Tablespoons minced garlic
1 Tablespoon turmeric
1 Tablespoon smoked paprika
1 can pumpkin or sweet potato puree
1 can tomato sauce
4 cups broth
1 pound lentils, rinsed and picked through
3 bay leaves
2 cups frozen chopped spinach
1 teaspoon salt
1/2 teaspoon pepper
- Heat a large pot on medium-high heat. Add a the oil, carrots, celery, and onion, then season with salt and pepper. Stir and cook until softened, add in the garlic and cook for a minute. Sprinkle with the turmeric and paprika, cooking for a minute.
- Scoop in the pumpkin and pour the tomato sauce and broth into the pot and stir until all combined. Lentils and bay leaves in and lower the heat to medium-low. Cook until the lentils are tender.
- Lastly, before serving, add in the frozen spinach and stir until all thawed and combined. Serve!
All those glorious vegetables are in this soup, you will be comforted by a bowl and know you are nourishing your body.
Carrots, onions, and celery come together as the base of this soup. Make sure to season with salt and pepper.
Cooked and garlic added, this is always a good start to any soup.
Ready for everything else and it is basically just dump and simmer!
Adding in the spices and cooking for a minute allows them to come “alive” which means the flavor is more pronounced and adds depth.
Just look at that rich color = FLAVOR
Pumpkin (you can use sweet potato or butternut squash puree too) adds great texture and added nutrients. Tomato sauce and broth bring it together.
Make those lentils rain!
Stir and add those bay leaves in. Then just let it simmer until the lentils are tender.
It looks like this when it is ready. I like mine thick so I don’t add any water or broth but you are welcome to get the consistency you prefer!
Last thing is the frozen spinach, you can totally use fresh if that is what you have. Stir and serve!
