Hearty Vegan Lentil Soup Recipe

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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!

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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.

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