Vegan Lentil Soup

This vegan lentil soup recipe is packed with fresh ingredients and plenty of lentils that deliver a healthy dose of fiber in each bite. This vegan soup is the perfect cold-weather lunch or healthy dinner the whole family will love.

Prep/Cook Time: 1 Hour, Servings: 6

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1½ cups chopped yellow onions
• 1 cup chopped carrots
• 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 (brown, green and black)
• ½ cup chopped sun-dried tomatoes in oil, drained
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• 1 tablespoon chopped fresh dill, plus more for garnish
• 1½ teaspoons red-wine vinegar

Directions

1. Heat oil in a large, heavy pot over medium heat. Add onions and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.
2. Stir in broth, water, cannellini beans, lentils, sun-dried tomatoes, salt and 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.
3. Remove from heat and stir in dill and vinegar. Garnish with additional dill, if desired, and serve.

© Dotdash Meredith. All rights reserved. Used with permission.