Vegan Red Lentil Soup
Ingredients
4 tablespoons extra virgin olive oil, divided
1 lb yellow onions, diced (about 3 cups)
2 carrots, diced
2 ribs celery, diced
2 teaspoons cumin
4 cloves garlic, minced
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon fine sea salt
5 cups vegetable broth
12 oz yellow potatoes, diced (about 2 cups, see note 1)
1½ cups dry red lentils (rinsed and picked over)
1 (28 fl oz/796 ml) can fire-roasted diced tomatoes (see note 2)
1 bunch Swiss chard, chopped (about 10 oz/283g, see note 3)
1 tablespoon red wine vinegar (see note 4)
Directions
Saute vegetables: Warm 2 tablespoons of the olive oil in a large Dutch oven or pot over medium heat. Add onion and cook, stirring occasionally, until golden brown around the edges, 8 to 10 minutes. Add carrots and celery, cook, stirring occasionally, for 2 minutes to soften.
Add spices: Use a stirring spoon to push the vegetables to the edges of the pot. Pour the remaining 2 tablespoons olive oil into the middle of the pot, then sprinkle cumin into oil. Once it starts to sizzle, add garlic, thyme, and salt. Cook, stirring frequently, until the garlic is fragrant, 1 to 2 minutes.
Simmer: Pour in the vegetable broth and use a stirring spoon to loosen any brown bits from the bottom of the pot. Add the potatoes and red lentils. Stir to mix. Cover with a lid, increase heat to medium high, and bring to a boil. Once boiling, reduce the heat to maintain a simmer with the lid slightly ajar. Cook, stirring occasionally, until the lentils are soft and potatoes are tender, about 15 minutes.
Finish and season: Stir in the tomatoes, then bring the mixture back to a boil (keep the lid slightly ajar and increase heat slightly). Once boiling, stir in the Swiss chard to wilt the leaves. Remove from heat. Add red wine vinegar. Taste and season with more salt if needed
