If you've been searching for the perfect soup recipe for those brown lentils sitting in your pantry, look no further. This is the kind of soup that I really could eat all winter long!
Hearty Vegan Lentil Soup Recipe
- 1 cup dry brown/green lentils, rinsed and picked over
- 1 onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 2 carrots, sliced
- 2 roma tomatoes, diced
- 1 medium potato, diced (I scrub mine and leave the skin on)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon nutritional yeast
- 2 tablespoon Bragg's liquid aminos
- 6 cups vegetable broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 1/4 cup tomato paste
- 1/4 teaspoon cumin
- salt and pepper to taste
In a large soup pot, sauté the onion, carrot, and celery. After the onion starts to get translucent (after about 5 minutes), add the garlic and sauté for a minute or two more. Add the remaining ingredients to the pot. Bring to a boil over medium-high heat. Cover pot with a lid and reduce heat to a simmer. Simmer for 45–60 minutes until lentils are very tender. Pulse a few times with a stick blender if desired.
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