This creamy vegan lentil soup is comforting, nourishing, and satisfying. It is made with simple ingredients and easy to make.
Even though it’s summer, I still have days where I am craving a warm bowl of comforting soup. Heck, this may even be the perfect meal to pack up in a thermos and bring on your hike or camping trip!
It is filled with simple ingredients, such as: onion, garlic, carrot, miso paste, bay leaf, spices, tomato, lentils, and vegetable broth. It is ready in less than an hour and extremely easy to prepare.
Lentil soup is a very popular recipe all over the states, but it originated from the Middle East. In fact, they are thought to be the first legume cultivated (1). Since lentils cook the fastest out of all pulses, it was an easy ingredient to add into a soup for a convenient meal.
As time has progressed, lentils have spread to numerous countries integrating themselves into a variety of dishes.
This lentil soup is a simple take on an evolving dish.
The soup is made by first sautéing onion, garlic, and carrot in a bit of oil. Then miso paste is stirred throughout with a few tbsp of water. Spice are added, including bay leaves, coriander, cumin, and paprika. Once those have toasted for a few minutes diced tomato is added along with rinsed and drained lentils. The mixture is cooked for a few more minutes to mend the flavors.
Vegetable broth and water is poured in and soup is brought to a low boil, then simmered for 25 minutes. Once the lentils are soft the soup is pureed with a hand blender and seasoning adjusted as necessary.
This soup can be topped with fresh parsley, cracked black pepper, and red pepper flakes.
Highly recommend serving it with toasted bread…because who isn’t a fan of bread?
This Creamy Vegan Lentil Soup is…
- Simple and easy
- Quick
- Flavorful and comforting
- Vegan and healthy
- Oh so delicious
This creamy vegan lentil soup is comforting, nourishing, and satisfying. It is made with simple ingredients and easy to make.
- 1 tbsp olive oil
- ½ onion, diced
- 2 tsp minced garlic
- 1 medium carrot, diced
- 2 tsp miso paste
- 2 bay leaves
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 2 medium tomatoes, chopped
- 2 cups rinsed and drained brown lentils
- 4 cups low-sodium vegetable broth
- 2 cups water
- ½ tsp salt
- ¼ tsp pepper
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To a heavy-bottomed pot or dutch oven, heat 1 tbsp of olive oil over medium heat. Add onion, garlic, carrot, and a pinch of salt. Cook for 5-6 minutes until soft and translucent.
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Stir in miso paste with 2 tbsp of water until dissolved into onion mixture. Add bay leaves, coriander, cumin, and paprika. Stir in tomatoes. Cook for 3 minutes. Add lentils, vegetable broth, and water. Stir to combine.
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Bring mixture to a low boil then reduce the heat to simmer for 25 minutes, covered. Once lentils are soft, take a hand blender and puree soup until desired consistency. I like mine pretty creamy. Adjust seasoning (salt and pepper) as needed.
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Serve soup with fresh parsley, cracked black pepper, red pepper flakes, and toasted bread.
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