Vegan Lentil Soup Recipe

A Hearty, Meatless Vegetarian Soup Teeming with Lentils and Veggies

© Jill Harris

Jan 22, 2007

The winter months are perfect for comfort foods, and warm lentil soup fits the bill. This one uses spices and vegetable broth to enhance the natural flavours of the lentils.

This recipe is economical, uses mostly canned ingredients, and is vegan to boot.

Lentil soup is delicious garnished with feta cheese (for lacto-vegetarians) or green onion, with some hearty grain bread on the side.

Vegan Lentil Soup Recipe

Ingredients:

• 1 tbsp. olive oil
• 2 small or 1 large onion, sliced or diced
• 2 cloves garlic, minced or pressed
• 1/2 (28 oz.) can diced tomatoes
• 1 (19 oz.) can lentils, or two cups cooked brown lentils
• 2 cups vegetable broth
• 1 large carrot, cut into half-moons
• 1/2 medium zucchini, half-moons
• 1 large stalk celery, sliced
• 1/2 tsp. dried (ground) thyme
• 1/2 tsp. dried (ground) oregano
• 1 bay leaf (remove before serving)
• salt and pepper, to taste

Directions:

1. Heat oil in a medium to large saucepan over medium heat.
2. Add onion and stir well to coat with oil. Saute several minutes, until softened.
3. Add garlic and stir well.
4. Add tomatoes, lentils, and vegetable broth.
5. Add carrot, zucchini, celery, thyme, oregano, and bay leaf.
6. Bring to the boil, then turn down heat and simmer 15 minutes.
7. Remove bay leaf.
8. Taste and add salt and pepper if desired.
9. Serve toasty hot!

More Lentil Recipes:

• Vegetarian Shepherd's Pie
• Vegan Baked Lentil Casserole
• Vegetarian Lentil Loaf

Lentils Simmer on a Warm Stove

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