Hearty Vegan Lentil Delight: A Comforting, Nutritious Soup

Ingredients

Main Ingredients

• 1 ½ cups red lentils, rinsed
• 2 large carrots, diced (about 1 cup)
• 2 celery stalks, thinly sliced

Aromatics

• 1 large onion, finely chopped
• 3 garlic cloves, minced

Liquid Base & Creaminess

• 4 cups low‑sodium vegetable broth
• 1 cup canned diced tomatoes (undrained)
• ½ cup full‑fat coconut milk

Seasonings & Garnish

• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 2 bay leaves
• ½ teaspoon sea salt (adjust to taste)
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

Building the Soup Base

1. Deglaze with tomatoes. Add the canned diced tomatoes (with their juices) and stir, scraping up any browned bits stuck to the pot. Those caramelized bits are flavor gold and will enrich the broth.
2. Introduce lentils and vegetables. Stir in the rinsed red lentils, diced carrots, and sliced celery. Mixing them now ensures they’ll absorb the seasoned broth evenly as they cook.
3. Pour in the broth. Add the vegetable broth and bay leaves, then bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and cover partially.
4. Simmer to tenderness. Let the soup simmer for 20‑25 minutes, or until the lentils are soft and have begun to break down, thickening the liquid. Check occasionally and stir to prevent sticking.
5. Finish with coconut milk. Reduce the heat to low, stir in the coconut milk, and let the soup heat through for 3‑4 minutes. The coconut milk adds silkiness without curdling because the temperature is kept gentle.