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Vegan Red Lentil Soup

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
65 min
SERVINGS
8 servings
Dinner Turkish
Vegan Red Lentil Soup
Ingredients
  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 2 teaspoons salt, divided
  • 2 sprigs fresh thyme
  • 8 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 Turkish bay leaves
  • 6 cups vegetable broth
  • 1 (28 ounce) can crushed tomatoes
  • 2 cups red lentils, picked over and rinsed
  • 1 1/2 tablespoons tomato paste
  • 2 tablespoons dried oregano
  • 1 teaspoon ground black pepper
  • 2 cups water
  • 4 tablespoons chopped flat-leaf parsley
  • 1 lemon, sliced into wedges
Instructions
1
Heat olive oil in a substantial cooking vessel over an intermediate heat setting. Introduce sliced onions and 1 teaspoon of seasoning; cook, stirring periodically, until they become tender, approximately 8 minutes. Incorporate sprigs of thyme, minced garlic, cumin, and bay leaves; cook, stirring, for an additional minute.
2
Add a generous amount of vegetable broth, canned tomatoes, red lentils, tomato paste, dried oregano, the remaining seasoning, and pepper to the saucepan. Cover partially and cook, stirring occasionally, until the lentils are extremely tender and easily break apart, ranging from 30 to 45 minutes.
3
Remove the thyme sprigs and bay leaves. Allow the soup to cool slightly, around 10 minutes. Transfer 4 cups of the soup to a food processor; blend until smooth. Combine the blended soup back into the saucepan. Stir in water. Serve the soup in bowls; garnish with chopped parsley and a squeeze of lemon juice.