Ingredients:

  • 1 cup (190g) dry red lentils, rinsed
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 2 tbsp (16g) nutritional yeast
  • 1 medium (110g) yellow onion, diced
  • 2 medium (120g) carrots, sliced into rounds
  • 2 stalks (60g) celery, chopped
  • 3 cups (280g) broccoli florets, chopped small
  • 2 cups (60g) fresh spinach or kale, chopped
  • 4 cloves (12g) garlic, minced
  • 6 cups (1.4L) vegetable broth (low sodium)
  • 1 tbsp (15ml) olive oil
  • 1 tsp (2g) dried thyme
  • ½ tsp (1g) smoked paprika
  • Salt and black pepper to taste

Instructions:

  1. Heat the olive oil in a pot over medium heat. Add the diced onion, carrots, and celery. Stir frequently for about 5–7 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic, thyme, and smoked paprika, cooking for another 60 seconds until the fragrance is released.
  3. Pour in the vegetable broth and add the rinsed red lentils. Bring the mixture to a boil, then reduce the heat to low.
  4. Cover and simmer for 15–20 minutes until the red lentils have softened and almost dissolved into the broth, creating a thickened liquid.
  5. Stir in the cannellini beans and broccoli florets. Cook for an additional 5 minutes until the broccoli is tender-crisp.
  6. Turn off the heat and stir in the spinach and nutritional yeast.
  7. For a creamier consistency, use an immersion blender to pulse the soup 3–4 times to break up some of the beans and lentils without fully pureeing.