Dinner
Vegan Lentil Soup
Golden onions and carrots melt into a savory base that carries earthy lentils and creamy cannellini beans through a slow simmer in rich vegetable broth. Sun-dried tomatoes and tomato paste deepen every spoonful with bright, tangy warmth.
- Total
- 57 min
- Prep
- 15 min
- Cook
- 42 min
- Serves
- 6
Nutrition per Serving
- Calories
- 272
- Protein
- 13g
- Carbs
- 42g
- Fat
- 7g
- Fiber
- 9g
- Sodium
- 487mg
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 1/2 cup chopped yellow onions
- 1 cup chopped carrots
- 3 clove garlic, minced
- 2 tbsp no-salt-added tomato paste
- 4 cup reduced-sodium vegetable broth
- 1 cup water
- 1 (15 ounce) can no-salt-added cannellini beans, rinsed
- 1 cup mixed dry lentils (brown, green and black)
- 1/2 cup chopped sun-dried tomatoes in oil, drained
- 3/4 tsp salt
- 1/2 tsp ground pepper
- 1 tbsp chopped fresh dill, plus more, for garnish
- 1 1/2 tsp red-wine vinegar
Instructions
- Heat 2 tablespoons oil in a large, heavy pot over medium heat. Add 1½ cups chopped onions and 1 cup chopped carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Add 3 cloves minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Add 2 tablespoons tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.
- Stir in 4 cups broth, 1 cup water, 15 ounces of cannellini beans, 1 cup lentils, ½ cup chopped sun-dried tomatoes, ¾ teaspoon salt and ½ teaspoon pepper. Bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer. Cover and simmer until the lentils are tender, 30 to 40 minutes.
- Remove from heat and stir in 1 tablespoon dill and 1½ teaspoons vinegar. Garnish with additional dill, if desired, and serve.