Ready on the stove in under 60-minutes, this vegan lentil soup recipe is a hearty dinner great for feeding a crowd! Made with almost all pantry-staples you can have the ingredients for this cozy soup on hand all winter for when the soup cravings strike.
Flavor Base: In a large pot, heat 2 Tbsp unsalted butter over medium. Add 1 medium yellow onion, 1 cup diced carrots, 1 cup diced celery, 4 cloves garlic, 1 tsp smoked paprika, and ½ tsp each salt, pepper, ground coriander, and cumin. Cook until onion is soft and fragrant, about 5 minutes.
Make It Soup: Add 8 cups vegetable broth, 1 28-oz can crushed tomatoes, and 1 lb pound brown lentils. Cover and simmer, stirring occasionally, for 30 to 45 minutes, or until lentils are soft.
Serve: Before serving, squeeze in fresh lemon juice and stir. Serve with grated parmesan, Italian parsley, and crusty bread.