Lentil soup recipe
A Hearty, Vegetarian Soup Teeming with Lentils and Veggies
Try this cozy winter soup made with satisfying lentils, tomatoes, and vegetables. Lentil soup makes a hearty appetizer, lunch, or part of a comforting dinner.
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 easy on the budget, uses mostly canned ingredients, and is vegan to boot.
Lentil soup is delicious garnished with feta cheese 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
Instructions:
- Heat oil in a medium to large saucepan over medium heat.
- Add onion and stir well to coat with oil. Saute several minutes, until softened.
- Add garlic and stir well.
- Add tomatoes, lentils, and vegetable broth.
- Add carrot, zucchini, celery, thyme, oregano, and bay leaf.
- Bring to the boil, then turn down heat and simmer 15 minutes.
- Remove bay leaf.
- Taste and add salt and pepper if desired.
- Serve toasty hot!
The copyright of the article Lentil soup recipe in Vegetarian Recipes is owned by Jill Harris. Permission to republish Lentil soup recipe must be granted by the author in writing.
