Vegan Goulash Soup

Ingredients

• 1 large Onion
• 2 medium Carrots
• 2 medium Celery Stalks
• 3 medium Potatoes
• 1 large Red Bell Pepper
• 1 cup Dried Lentils
• 1 28-ounce can Diced Tomatoes
• 8 cups Vegetable Broth
• 2 tablespoons Sweet Paprika
• 1 teaspoon Smoked Paprika
• 1 teaspoon Marjoram
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Prepare your vegetables: Dice 1 large onion, 2 medium carrots, 2 medium celery stalks, 3 medium potatoes into 1/2-inch cubes, and 1 large red bell pepper into 1/2-inch pieces.
2. 2Rinse 1 cup of dried lentils under cold running water until the water runs clear.
3. 3Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat (about 350°F or 175°C). Add the diced 1 large onion, 2 medium carrots, and 2 medium celery stalks. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables begin to soften.
4. 4Add the cubed 3 medium potatoes, the chopped 1 large red bell pepper, the rinsed 1 cup of dried lentils, the 1 28-ounce can of diced tomatoes (undrained), and 8 cups of vegetable broth to the pot. Stir in 2 tablespoons of sweet paprika, 1 teaspoon of smoked paprika, 1 teaspoon of marjoram, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
5. 5Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45-50 minutes. Stir occasionally to prevent sticking. The soup is ready when the lentils and vegetables are tender, which you can check by tasting a piece of potato or carrot.
6. 6Serve the Vegan Goulash Soup hot.

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