Classic Lentil Soup
This hearty vegan lentil soup is packed with savory herbs and tender vegetables, making it the perfect warming meal for cold weeknights. Naturally gluten-free and fiber-rich, it is a simple yet deeply flavorful dish that stores beautifully for leftovers.
Instructions
- 1
Heat olive oil (2 tbsp) in a large pot over medium heat.
- 2
Add brown onion (1 medium), carrots (2 medium), and celery (2 stalks). Sweat the vegetables for 5 minutes until they begin to soften.
- 3
Add garlic cloves (4 clove) and cook for 1 minute until fragrant.
- 4
Stir in vegetable broth (6 cup), dried brown lentils (2 cup), dry rosemary (1 tsp), dried thyme (2 tsp), black pepper (0.5 tsp), and leaf (1 bay). Bring to a boil.
- 5
Reduce heat and simmer for 25 minutes. If the soup looks too dry, add a splash of water.
- 6
Stir in chopped tomatoes (1 can) and continue to simmer for 10 minutes until lentils are fully tender.
- 7
Remove the pot from the heat and discard the bay leaf. Stir in red wine vinegar (2 tsp) and season with salt (1 pinch) to taste.
Nutrition Facts
Per portion