VEGAN LENTIL SOUP

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Vegan Lentil Soup image

I make this at least once a week come fall & winter for dinner and lunches. My carnivore husband LOVES it. Goes great with homemade bread too! If you are lucky enough to find grains of paradise, use them. I hear it really makes the soup. Never being able to find it myself, I just substitute regular pepper for it.

Provided by ShaenaL

Categories     Lentil

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrot, finely chopped
2 teaspoons salt
1 lb lentils
1 (14 1/2 ounce) can diced tomatoes (or 1 tomato diced)
2 quarts low sodium vegetable broth
1/2 teaspoon coriander
1/2 teaspoon ground cumin
1/2 teaspoon grains of paradise

Steps:

  • Place the olive oil into a large pot and set over medium heat. Once heated, add the onion, celery, carrot and salt and sweat until the onions are translucent, about 7 minutes.
  • Add the remaining ingredients and stir to combine. Increase the heat to high and bring to a boil.
  • Reduce heat to low, cover, and simmer until the lentils are tender, about 40-50 minutes.
  • You can eat it as is (like I do), or use a stick blender to puree to your desired consistency.

Nutrition Facts : Calories 156.9, Fat 5, SaturatedFat 0.7, Sodium 795.6, Carbohydrate 21.7, Fiber 7.7, Sugar 5, Protein 7.9

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