Smoky Lentil Soup
What is more comforting than a bowl of lentil soup on a cold day? This satisfying soup boasts rich, smoky, and earthy flavors that are sure to please. It is quick to prepare and can be varied in a number of tasty ways--increase the heartiness factor by adding potatoes or barley, or amp up the nutrition by stirring in chopped greens toward the end of the cooking time. Pair it with any simple salad and fresh bread and call the family!
45 m 4Ingredients
- 1 Tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 cup French lentils rinsed (These lentils are smaller, more firm, and have more of a peppery taste than standard brown lentils. But you can substitute the standard brown lentils, if needed.)
- 2 cups vegan vegetable broth
- 1 Tbsp Adagio Bonfire tea, steeped in 2 cups water per package directions (discard tea leaves after steeping)
- 2 Tbsp tomato paste
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- ½ teaspoon smoked paprika (optional, if you want to intensify the smoky flavor)
- Freshly ground black pepper to taste
Directions
1. Steep tea.
2. Sauté onion in olive oil over medium heat until softened. Add garlic and stir for 1 minute. Add remaining ingredients.
3. Increase the heat to bring to a boil, then lower the heat to medium-low, cover, and cook for 30 to 35 minutes, or longer if needed, until the lentils are fully cooked through.
4. Remove the bay leaf. Adjust salt and pepper, if desired.
The soup can be doubled easily and freezes well--IF you have any left over!
