Loaded with vegetables and flavor, this vegan lentil vegetable soup is perfect for a chilly night at home.
Heat olive oil over medium-high heat in a large pot.
Add onions, carrots and celery and cook until onions are translucent and fragrant, about 3-5 minutes.
Add garlic and cook for an additional 1-2 minutes.
Add fire roasted tomatoes with green chilis, vegetable broth, lentils, herbs de Provence, and salt and pepper. Stir to combine.
Bring to a boil, and then reduce heat to medium-low and cover pot with lid. Simmer for 35 minutes, stirring occasionally, until the lentils are fully cooked. If too thick add up to a cup of water.
Take off heat and add freshly squeeze lemon juice. Stir to combine. Add additional salt and pepper to taste.
Drizzle a little extra olive oil on soup and serve with buttered toast or a side salad.
These are diced & fire roasted organic tomatoes with green chiles I used from Trader Joes.