Creamy lentil and vegetable soup

Here’s a delicious recipe for a wholesome winter vegetarian soup that’s rich in flavour and nutrients. This hearty soup is packed with protein, fibre, and vitamins from the lentils and vegetables, making it a nourishing and satisfying meal for chilly winter days.
- 1 cup dried lentils, rinsed and drained
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon smoked paprika
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes, undrained
- 1 cup chopped kale or spinach
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley or cilantro for garnish (optional)
- In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes.ally.
- Add minced garlic, ground cumin, ground coriander, turmeric, and smoked paprika. Stir and cook for another minute until fragrant.
- Pour in vegetable broth and add rinsed lentils. Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes or until lentils are tender.
- Stir in diced tomatoes (with their juices) and chopped kale or spinach. Cook for an additional 5 minutes to wilt the greens.
- Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer half of the soup to a blender and blend until smooth, then return it to the pot.
- Season with salt and pepper to taste. Adjust seasoning as needed.
- Serve the creamy lentil and vegetable soup hot, garnished with fresh parsley or cilantro if desired.