Vegan French Lentil Soup Recipe

 For the last few days, we have had the nicest weather. The temperatures have gone up to 50 degrees, and for this time of the year in Vermont, that is considered as “nice and warm”. As far as I am concerned, it is not warm by any stretch of the imagination, but I am happy to see the sun shining outside. Sadly, the forecast shows snow tomorrow so I am making soup. This healthy and easy Lentil Soup, to be exact.

The first time I published this Green Lentil Soup recipe was back in February of 2014 and it has been a reader favorite so I decided to give it an update with a few new photos, some helpful information, and a quick how-to video.

Over the years, this has been one of my go-to weeknight recipes for cold winter evenings. My version here is vegan, but below I made sure to list a few ways to add in some animal protein to the soup.



Ingredients

1 tablespoon olive oil

1 large onion chopped

3 medium carrots peeled and chopped

3 celery stalks chopped

1 tablespoon tomato paste

3 garlic cloves minced

1 14 1/2 oz. can diced tomatoes

1 bay leaf

1 teaspoon thyme leaves chopped

1 1/2 cups French lentils Lentils Du Puy, rinsed and picked over

1 teaspoon salt

1/2 teaspoon black pepper

6 cups vegetable broth/stock preferably homemade

2 teaspoons balsamic vinegar

1/4 cup fresh Italian parsley chopped - plus more as garnish


Instructions

Heat olive oil in a large heavy bottom pot over medium heat. Add onions, carrots, and celery and cook until they are softened, 5-7 minutes.

Stir in the tomato paste and cook for a minute.

Add garlic and cook for 1 more minute.

Stir in the tomatoes, bay leaf, and thyme. Cook until fragrant, 1-2 minutes.

Add French lentils, salt and pepper. Give it a big stir to make sure that everything is mixed evenly.

Pour in the vegetable stock, turn the heat up to medium-high, put the lid on and bring it to a boil. Once boiled, turn down the heat to low and let it simmer for 30-35 minutes.

Right before serving, take out the bay leaf and stir in the balsamic vinegar and chopped parsley.

Pour the soup in individual bowls and garnish it with more parsley.

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