- 1 cup dry lentils, rinsed and picked over
- 4 cups water
- 1 small onion, diced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 garlic clove, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup frozen green beans
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh parsley
- In a large pot, combine the lentils, water, onion, carrot, celery, garlic, bay leaf, thyme, cumin, paprika, black pepper, salt, and red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender.
- Add the vegetable broth, diced tomatoes, green beans, red wine vinegar, and parsley to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for an additional 10-15 minutes, or until the vegetables are tender.
- Discard the bay leaf and serve the soup hot.
Enjoy your delicious and oil-free vegan lentil soup! This recipe is easy to customize with your choice of vegetables, and it makes a hearty and healthy meal that is perfect for a cold day. You can store any leftover soup in the refrigerator for up to 5 days or in the freezer for up to 3 months.