Adapted from Deborah Madison’s Hearty Lentil Soup recipe in her classic cookbook,  Vegetarian Cooking for Everyone, this is a flavorful and satisfying soup.  It’s the perfect lunch for cool fall days.  Updated 1/6/2025.

Ingredients

2 cups chopped onions
1 1/2 cups carrots, peeled and chopped
1 1/2 cups celery, chopped
2 Tbsp minced garlic
2 Tbsp tomato paste
1/4 – 1/2 tsp red pepper flakes
1/2 tsp salt
2 bay leaves
1/4 c chopped fresh parsley or 2 T dried parsley
2 cups chopped tomatoes or 1 28 oz can crushed tomatoes
8 cups vegan vegetable broth
1 tsp ground cumin powder
Ground pepper
1/4 tsp cayenne pepper
1 1/2 cups French green lentils, sorted and rinsed
4 medium potatoes, peeled and cut into small cubes (about 2 cups)
1 Tbsp lemon juice

Method

Heat the oil in a large pot over medium heat.

Add the onion and cook until lighly browned, about 10 minutes.

Work the tomato paste into the onions.

Add the garlic, carrots, celery, parsley, salt, red pepper, and bay leaves.  Cook for about 5 minutes, stirring occasionally.

Add the chopped tomatoes and cook for another 10 minutes, stirring occasionally.

Stir in the cumin, cayenne pepper, and a few grinds of black pepper, and cook for another minute.

Add the lentils and vegetable broth.  Turn up the heat and bring the soup to a boil.  Then, lower the heat, cover partially, and simmer for 15 minutes, stirring occassionally.

Add the potatoes and cook for another 15 minutes or until the the lentils and vegetables are done.

Stir in the lemon juice.  Taste and adjust the seasoning, adding more salt, lemon, and cayenne as needed.  Let the soup sit for a while for the best flavor.