Wholesome Vegetarian Lentil Soup

Ingredients

• 5 cups water
• 1 (16 ounce) package dry lentils, rinsed and drained
• 1 ½ cups dry white wine
• 3 cups chopped carrots
• 3 cups chopped celery
• 2 cups vegetable broth
• 1 (16 ounce) can diced tomatoes
• 1 ½ cups chopped onion
• 1 ½ cups chopped bell pepper
• 1 ½ cups chopped cabbage
• ½ (8 ounce) can tomato paste
• 3 tablespoons brown sugar
• 2 tablespoons curry powder
• 1 ½ tablespoons chopped garlic
• 1 ½ tablespoons onion powder
• 1 ½ tablespoons kosher salt, or to taste
• 1 ½ teaspoons black pepper
• 1 ½ teaspoons ground cumin

Step 1

Bring the water and lentils to a boil in a large pot. Once boiling, cover the pot, turn the heat down to low, and let the lentils simmer until they’re nice and tender—this usually takes about 15 to 20 minutes. Then, crank the heat back up to high and pour in the wine. Let it bubble away for a minute to cook off the alcohol and add some depth to the soup. Turn the heat down to medium-low again, cover the pot, and let it simmer gently for another 3 minutes.

Step 2

Toss in all your veggies like carrots, celery, onion, bell pepper, and cabbage, along with the diced tomatoes, vegetable broth, tomato paste, and spices including brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Give everything a good stir to mix it all together. Let the soup simmer over low heat, stirring now and then, until the vegetables are tender and the flavors have melded beautifully—this should take around 45 minutes to an hour. Enjoy the cozy, hearty goodness when it’s ready!