vegan lentil soup

two bowls of vegan lentil soup
  •  Total Time: 1 hour 15 minutes
  •  Yield: 6 servings 
  • Diet: Vegan

Delicious and satisfying bowl of vegan lentil soup! lentils and vegetables simmered in the best full flavoured Italian broth made with easy everyday ingredients in 1 pot or the slow cooker! You’ll love this lentil soup! Vegan, Healthy & gluten free!


INGREDIENTS

  • 1 tablespoon oil, I use grapeseed oil (or sub water or veggie stock)
  • 1 large yellow onion, diced
  • 4 cloves garlic, chopped small
  • 1 celery stalk, chopped
  • 2 medium carrots, diced
  • (1/2 lb) (227 grams) sliced mushrooms
  • 1 small zucchini, chopped ( about 1 and 1/2 cups)
  • 1 tablespoon fresh rosemary, finely chopped (don’t skimp)
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon ground fennel
  • 1 teaspoon granulated onion
  • 1/2 teaspoon granulated garlic
  • 1 (398 mls) (14 fl oz) can roasted tomatoes, pureed
  • 2 and 1/2 tablespoons Better Than Bouillon No Beef soup Base ( there is an organic oil free variety but I have not tried it)
  • 1 cup dry green lentils, picked over for debris and rinsed well
  • 6 cups water
  • 3 teaspoons balsamic vinegar
  • salt and pepper

INSTRUCTIONS

STOVETOP OPTION:

  1. First Prep your veggies, puree the tomatoes, chop the rosemary and gather your herbs and spices, etc…
  2. Set your soup pot / Dutch Oven to medium heat. Once hot add the onions, oil and a pinch of salt and pepper. Sauté for 5 minutes until onions are softened and browning slightly. (for oil free, sauté with water or veggie stock)
  3. Add in the rest of ingredients (except balsamic vinegar) and stir. Bring the soup to a boil on high heat. Cover, reduce to a simmer. Cook for 55-60 minutes or until lentils are tender.
  4. Remove from heat, add the balsamic vinegar, season with salt and pepper (recommended). Enjoy with some tasty artisan bread.

SLOW COOKER OPTION:

  1. First Prep your veggies, puree the tomatoes, chop the rosemary and gather your herbs and spices, etc…
  2. Add all the soup ingredients (except balsamic vinegar) to your slow cooker.  Cover and cook on high for 4-5 hours or low for 6-7 hours
  3. Once done add the balsamic vinegar, season with salt and pepper (recommended). Enjoy with some tasty artisan bread.

NOTES

  • Optional add ins: some chopped spinach (2 cups, add at the end) and or 2 cups or so chopped potatoes.
  • To store and freeze: this soup will keep in the fridge for up to 5 days and freezes well
  • if you use brown lentils start checking for doneness around 40 minutes.
  • Prep Time: 15 Minutes
  • Cook Time: 60 Minutes
  • Category: Soups, Gluten Free,
  • Method: Stovetop

Serves 6Serving Size: 1Calories Per Serving: 207

Leave a Reply

Your email address will not be published.