Chef John's Black Lentil Soup-Vegan Style

I ended up in possession of a bunch of black lentils a few months back, and had no idea what they were or what to do with them.

Being me, I pulled up Google and got about looking for a recipe. I modified it for my sister, who is vegan, to serve at our Christmas dinner.

If you want the original, check here at Allrecipes, because this is my vegan version that my sister asked me to post here, and the original recipe is decidedly not vegan.

Ingredients:

• 4 teaspoons olive oil
• 2 cups chopped yellow onion
• 2 cups diced carrots
• 2 cups diced celery
• 2-1/2 cups black lentils
• 10 cups vegetable broth
• 1 Teaspoon cumin
• 1/2 teaspoon dried thyme or 1 Teaspoon fresh thyme leaves
• 1/8 teaspoon cayenne pepper
• Salt and black pepper to taste
• 1/4 teaspoon liquid smoke
• 1/2 cup fresh chopped parsley

In a large pot, sautee onions, carrots, and celery in the olive oil just until onions are softened and translucent. Season with thyme, cumin, cayenne pepper, salt, and pepper and stir in. Add lentils and stir to coat thoroughly in oil and seasonings at the bottom of the pot. Add vegetable stock and bring to a simmer, then add the liquid smoke and simmer for 45 minutes to an hour. Stir in half of the parsley and serve in bowls with a dash of the parsley on top.