Name: Easy Lentil Soup
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 cup diced onion; 1 tbsp olive oil; 1 tsp freshly minced garlic ((2 large cloves)); 4 cups vegetable broth; 14.5 oz can fire roasted tomatoes or crushed tomatoes; 1 lb red potatoes; 1 cup dried lentils; 1 null bay leaf; 0.25 tsp oregano; 0.25 tsp turmeric; 0.25 tsp cumin; 0.125 tsp thyme; 0.125 tsp salt (plus extra to taste); 0.125 tsp cayenne pepper (add extra for a kick!); null null red kidney beans (would be a great addition); null null vegan sour cream or vegan yogurt (for topping); null null fresh parsley (for topping); null null olive oil (an extra drizzle of); null null curry paste (to taste); null null curry powder (to taste)

Instructions

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1

Heat a large pot to medium-high heat.
2

Add the olive oil (1 tbsp) and diced onion (1 cup), and sauté until tender, adding the freshly minced garlic (1 tsp) towards the end to prevent burning.
3

Next, add the vegetable broth (4 cups) and can fire roasted tomatoes or crushed tomatoes (14.5 oz).
4

Using an immersion blender, blend the soup until pureed.
5

No immersion blender? No problem! Add the [freshly minced garlic], [diced onion], and [can fire roasted tomatoes or crushed tomatoes] to a blender or food processor and blend until smooth. Add the mixture into the pot with your [vegetable broth] and get cooking!
6

Increase the heat to high, then add the dried lentils (1 cup), red potatoes (1 lb), oregano (0.25 tsp), turmeric (0.25 tsp), cumin (0.25 tsp), thyme (0.125 tsp), salt (0.125 tsp), and cayenne pepper (0.125 tsp).
7

Bring to a boil, then reduce to medium heat and cover.
8

Cook for minutes (30) on medium then an additional min (10) on low to simmer.
9

Top soup with a swirl of [vegan sour cream or vegan yogurt] and a sprinkle of [fresh parsley]. You can even add rice or [red kidney beans]! Enjoy!