Chunky Lentil and Vegetable Soup

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Chunky Lentil and Vegetable Soup

Servings

8

servings
Prep time

10

minutes
Cooking time

35

minutes

Ingredients

  • 2 Tbsp olive oil

  • 2 cloves garlic

  • 1 medium onion

  • 3-4 carrots

  • 3 ribs celery

  • 1 can black beans

  • 1 cup brown lentils

  • 1 tsp cumin

  • 1 tsp oregano

  • 1/2 tsp smoked paprika

  • 1/4 tsp cayenne pepper

  • black pepper

  • 1 can diced tomatoes (15 oz)

  • 4 cups vegetable broth

  • 1/2 tsp salt (if needed)

Directions

  • Mince the garlic and dice the onion. Cook both in a large pot with olive oil over medium heat until tender. Slice the celery and peel and slice the carrots. Add the celery and carrots to the pot and continue to saute for about 5 more minutes.
  • Drain and rinse the black beans and add to the pot. Add the dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally add the diced tomatoes (with juices) and vegetable broth. Stir to combine.
  • Allow pot to come to a boil over medium high heat. Once boiling, turn the heat to low, place the lid on top, and simmer for 30 minutes (or longer if lentils are not tender).
  • Taste the soup and add the salt as needed. Serve hot.