Looking for a comforting, hearty meal that's easy to whip up and packed with flavor? This Smoky Lentil and Vegetable Soup is your answer. With its rich, smoky spices and nutritious ingredients, it's perfect for chilly evenings or whenever you're in need of a cozy bowl of goodness.
Olive oil is the starting point, providing a base to sauté our aromatics and spices. Onion and garlic give the soup its foundational flavor, while smoked paprika, cumin, ground coriander, and chili powder add that signature smoky and slightly spicy kick. Carrots, celery, and red bell pepper bring a trio of textures and natural sweetness. The hearty green lentils are the main protein source, absorbing all the flavors as they cook. Vegetable broth and a bay leaf create a savory base, while fire-roasted tomatoes add depth and a hint of acidity. A splash of apple cider vinegar at the end brightens everything up. Lastly, fresh parsley provides a pop of color and freshness.
This soup pairs beautifully with a rustic, crusty bread to soak up all the delicious broth. A simple green salad on the side can add a refreshing crunch. If you're feeling indulgent, a dollop of sour cream or a sprinkle of cheese can complement the soup's smoky flavors nicely.
Start by heating the olive oil in a large pot over medium heat. Add the onion and garlic, stirring occasionally for about 3-4 minutes until they're soft and translucent. Next, sprinkle in the smoked paprika, cumin, ground coriander, and chili powder. Stir for about a minute, letting the spices release their fragrant aroma.
Now, toss in the carrots, celery, and red bell pepper. Cook for another 5 minutes until the veggies start to soften, stirring occasionally to ensure even cooking. Add the green lentils, giving them a good stir to coat them with the flavorful mixture.
Pour in the vegetable broth and add the bay leaf and fire-roasted tomatoes. Increase the heat to bring the pot to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 25-30 minutes until the lentils are tender.
Season the soup with salt and pepper to taste. Stir in the apple cider vinegar just before removing from heat. This will add a slight tang that balances the smokiness. Finally, serve the soup hot, garnished with a sprinkle of fresh parsley for a burst of color and freshness.
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