This vegan lentil soup recipe is packed with fresh ingredients and plenty of lentils, which deliver a healthy dose of fiber in each bite. This soup is the perfect cold-weather lunch or healthy dinner the whole family will love.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1½ cups chopped yellow onions
  • 1 cup chopped carrots
  • 3 cloves garlic, minced
  • 2 tablespoons no-salt-added tomato paste
  • 4 cups reduced-sodium vegetable broth
  • 1 cup water
  • 1 (15 ounce) can no-salt-added cannellini beans, rinsed
  • 1 cup mixed dry lentils (brown, green and black)
  • ½ cup chopped sun-dried tomatoes in oil, drained
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • 1½ teaspoons red-wine vinegar

Directions

  1. Heat 2 tablespoons oil in a large, heavy pot over medium heat. Add 1½ cups chopped onions and 1 cup chopped carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Add 3 cloves minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Add 2 tablespoons tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.
  2. Stir in 4 cups broth, 1 cup water, 15 ounces of cannellini beans, 1 cup lentils, ½ cup chopped sun-dried tomatoes, ¾ teaspoon salt and ½ teaspoon pepper. Bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer. Cover and simmer until the lentils are tender, 30 to 40 minutes.
  3. Remove from heat and stir in 1 tablespoon dill and 1½ teaspoons vinegar. Garnish with additional dill, if desired, and serve.