Vegan Lentil Soup

Name: Vegan Lentil Soup
Prep time: 20 min
Total time: 75 min
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for drizzling; 0.5 cup chopped shallot; 0.5 cup chopped carrot; 0.5 cup chopped celery; 0.5 teaspoon ground cumin; 0.5 teaspoon ground coriander; Kosher salt and freshly ground pepper; 1 cup dried French lentils; 1 can (15 ounces) crushed tomatoes; 4 cups chopped broccoli rabe; 2 teaspoons red-wine vinegar

Be the first to rate & review!

By

Martha Stewart Test Kitchen

Updated on July 16, 2020

vegan lentil soup in bowl on blue table — Photo: Justin Walker

Prep Time:

20 mins

Total Time:

1 hr 15 mins

Servings:

4

Tender broccoli rabe adds a welcome pop of green (and a generous dose of fiber!) to this lentil-and-tomato soup spiced with coriander and cumin.

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
½ cup chopped shallot
½ cup chopped carrot
½ cup chopped celery
½ teaspoon ground cumin
½ teaspoon ground coriander
Kosher salt and freshly ground pepper
1 cup dried French lentils
1 can (15 ounces) crushed tomatoes
4 cups chopped broccoli rabe
2 teaspoons red-wine vinegar

Directions

Heat oil in a pot over medium-high. Add shallot, carrot, celery, cumin, coriander, and a pinch of salt. Cook, stirring, until vegetables have softened, 4 to 6 minutes.
Stir in lentils, tomatoes, and 4 1/2 cups water. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until lentils are tender, 40 to 45 minutes.
Stir in broccoli rabe (if soup is too thick, add up to 1/2 cup water); cook until tender, about 3 minutes more. Stir in red-wine vinegar, season with salt and pepper, and serve, with more pepper and a drizzle of oil.

Originally appeared: Martha Stewart Living, October 2018