Step 1

Heat 1 tablespoon of the olive oil on medium high in a large non-stick pot. Add the soyrizo and break into crumbles with a wooden spoon.

Step 2

Sauté, reducing heat as needed, until the soyrizo is cooked and golden brown on the outside. Remove from the pot, put in a bowl and set aside.

Step 3

Now, heat the remaining 1 tablespoon of olive oil on medium high in the same pot. Add the carrots, onion and garlic. Sauté, reducing heat as needed, until the onion is translucent. About 2 to 3 minutes.

Step 4

Next, add the sun-dried tomatoes and tomato sauce. Stir to combine. Season with a pinch of salt and pepper. Sauté for about 1 minute.

Step 5

Then add the lentils, smoked paprika and cumin. Stir to combine everything.

Step 6

Pour the broth and lemon juice into the pot as well as another pinch of salt and pepper. Stir. Then bring to a simmer.

Step 7

Reduce heat to medium low, so it is at a soft boil. Cover and simmer for 40-45 minutes or until the lentils are tender.

Step 8

Most of the broth should be absorbed, but it should still be a bit "brothy". Taste and adjust seasonings, adding more salt, pepper, and lemon if needed.

Step 9

Add the cooked soyrizo back to the pot. Stir and let simmer for another minute just to reheat the soyrizo.

Step 10

Serve in a bowl. I like to serve with slices of crusty bread. I spread vegan goat cheese onto the slices and then toast in the oven or air fry them. Then use those to dip in the broth!