How To Make Smoky Vegan Lentil Stew
For this inexpensive, smoky vegan lentil soup recipe, the secret ingredients are smoked salt and smoked paprika. Don’t forget that crusty bread.
Serves:
Ingredients
- 2tbspolive oil
- 1cupyellow onion,chopped, about 1 medium
- 1½cupscarrots,diced, about 2 large carrots
- 1cupcelery,about 2 to 3 medium stalks, diced
- pinchsalt
- 2garlic cloves,minced
- 1cupyukon gold potatoes,diced, about 1 medium sized potato
- 2cupsbrown lentils,rinsed and drained
- 4tsppaprika,smoked
- ½tspsalt,smoked
- 2tspthyme,dried
- 1bay leaf
- 6cupsvegetable broth,or water
- 3tbsptomato paste
- 1tbsplemon juice
- ¼cupparsley,chopped, for garnish
- bread,for serving
Instructions
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Place a stockpot over medium-low heat. Add the olive oil followed by the onion, carrots, celery, and a pinch of salt.
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Cook until the vegetables are tender and fragrant for 8 to 10 minutes. Stir in the garlic and potatoes, cooking for another 2 minutes.
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Add the lentils, smoked paprika, smoked salt, thyme, bay leaf, and vegetable broth or water. Bring to a boil, and then reduce to a simmer. Cook uncovered until the lentils are just about tender for 22 to 24 minutes.
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Stir in the tomato paste and lemon juice, and cook for another 5 minutes until the lentils are completely tender. Taste and add more smoked salt if desired.
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Divide the soup into 4 bowls and top with fresh parsley before serving. Leftovers will keep for up to 5 days refrigerated.
Nutrition
- Calories: 490.17kcal
- Fat: 8.54g
- Saturated Fat: 1.23g
- Monounsaturated Fat: 5.28g
- Polyunsaturated Fat: 1.54g
- Carbohydrates: 81.47g
- Fiber: 15.16g
- Sugar: 8.47g
- Protein: 26.64g
- Sodium: 1431.71mg
- Calcium: 107.15mg
- Potassium: 1303.35mg
- Iron: 8.18mg
- Vitamin A: 484.28µg
- Vitamin C: 29.38mg
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