Description
A hearty and flavorful vegan lentil soup with roasted tomatoes and butternut squash, perfect for chilly evenings.
Ingredients
- 3 Tbsp olive oil
- 3 carrots, diced
- 1-2 ribs celery, diced
- 1 yellow onion, diced
- 4-5 cloves garlic, chopped
- 1 heaping Tbsp ground cumin
- 2 tsp sweet paprika
- 1 tsp ground turmeric
- ½ tsp cayenne pepper
- 2 bay leaves
- 1 ¼ C brown or green lentils
- ½ medium butternut squash, diced
- 28 oz crushed fire-roasted tomatoes
- 8 C vegetable broth/stock
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced carrots, celery, onion, and garlic. Sauté until they are softened, about 5 to 7 minutes, allowing the flavor to infuse.
- Stir in the ground cumin, sweet paprika, turmeric, and cayenne pepper. Cook for another minute, letting the spices bloom and release their aromas.
- Add in the bay leaves, lentils, butternut squash, crushed tomatoes, and pour in the vegetable broth.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes or until the lentils and squash are tender.
- Remember to remove the bay leaves before serving. Adjust the seasoning as needed and enjoy your hearty soup!
Notes
For a creamier texture, blend a portion of the soup before serving. Adjust spices according to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Vegan