Hearty Vegan Lentil Soup Recipe

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

Ingredients:

• 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

Method:

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.