This creamy vegan lentil soup is comforting, nourishing, and satisfying. It is made with simple ingredients and easy to make.
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.
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.
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.
Serve soup with fresh parsley, cracked black pepper, red pepper flakes, and toasted bread.