Vegan Lentil Soup proves that a soup doesn’t need meat or even cheese to be heartwarming and hearty! Tender lentils and creamy beans offer up plenty of energizing protein and belly-filling goodness, made all the more delicious when served alongside sweet and vibrant sun-dried tomatoes and garden-fresh vegetables. Everything is swimming in a rich, bright vegetable broth with just the right touch of tang and herb-flavors. Vegan Lentil Soup is a delectable dish that will make everyone happy from the first sip!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups yellow onion, chopped
- 1 cup carrots, chopped
- 3 cloves garlic, minced
- 2 tablespoons no-salt-added tomato paste
- 4 cups reduced-sodium vegetable broth
- 1 cup water
- 1 (15-ounce) can no-salt-added cannellini beans, rinsed
- 1 cup mixed dry lentils
- 1/2 cup chopped sun-dried tomatoes in oil, drained
- 3/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 tablespoon fresh dill, chopped, plus more for garnish
- 1 1/2 teaspoons red wine vinegar
Directions
Step 1 –In a large heavy pot over medium heat, heat the olive oil.
Step 2 –Add the onions and the carrots to the hot oil and cook, stirring occasionally, until softened, about 3-4 minutes.
Step 3 –Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
Step 4 –Add the tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.
Step 5 –Stir in the broth, the water, the cannellini beans, the lentils, the sun-dried tomatoes, the salt, and the pepper.
Step 6 –Bring the mixture to a boil over medium-high heat.
Step 7 –Reduce the heat to medium-low and cover, allowing the soup to simmer until the lentils are tender, about 30-40 minutes.
Step 8 –Remove the pot from the heat and stir in 1 tablespoon of the dill and the vinegar.
Step 9 –Garnish with the extra dill and serve.