Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Vegan Lentil Soup 4.0 (1) 1 Review By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on July 16, 2020 Rate PRINT Share Close Photo: Justin Walker Prep Time: 20 mins Total Time: 1 hr 15 mins Servings: 4 Tender broccoli rabe adds a welcome pop of green (and a generous dose of fiber!) to this lentil-and-tomato soup spiced with coriander and cumin. Cook Mode (Keep screen awake) Ingredients 2 tablespoons extra-virgin olive oil, plus more for drizzling ½ cup chopped shallot ½ cup chopped carrot ½ cup chopped celery ½ teaspoon ground cumin ½ teaspoon ground coriander Kosher salt and freshly ground pepper 1 cup dried French lentils 1 can (15 ounces) crushed tomatoes 4 cups chopped broccoli rabe 2 teaspoons red-wine vinegar Directions Heat oil in a pot over medium-high. Add shallot, carrot, celery, cumin, coriander, and a pinch of salt. Cook, stirring, until vegetables have softened, 4 to 6 minutes. Stir in lentils, tomatoes, and 4 1/2 cups water. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until lentils are tender, 40 to 45 minutes. Stir in broccoli rabe (if soup is too thick, add up to 1/2 cup water); cook until tender, about 3 minutes more. Stir in red-wine vinegar, season with salt and pepper, and serve, with more pepper and a drizzle of oil. Originally appeared: Martha Stewart Living, October 2018 Rate It PRINT