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Cure-All Vegan Lentil Soup
Use green lentils, or other firm lentils for this soup. Red lentils will work, but the measurements aren't the same. If you are looking for a great red lentil recipe, try this sweet potato red lentil curry.
Servings: 4
Ingredients
- 2 tbsp extra virgin olive oil
- 1 cup diced yellow onion
- 1 cup diced celery
- 3 garlic cloves minced
- 1 cup diced carrots
- 1 unpeeled large yukon gold potato cut into 1/2" cubes
- 1 cup dried green lentils sorted and rinsed
- 8 cups water + 8 tsp vegan Better Than Bouillon paste or 8 cups vegetable broth
- 1 tsp fennel seeds
- 1 tsp dried thyme
- 1 tsp celery seeds
- 1/2 tsp dried sage
- 1 bay leaf
- 1 tbsp soy sauce
- 1 tsp white pepper
- salt to taste
- parsley or other herbs for garnish
- Sourdough bread toasted for serving
Instructions
- In a large heavy-bottomed pot, warm the oil over medium high heat.
- Add the onion, celery, and garlic and sauté until the onion is translucent, about 3 minutes.
- Add the carrots, potato, lentils, and vegetable broth and bring to a simmer.
- Reduce heat to medium-low, then add the fennel seeds, thyme, celery seeds, sage, and bay leaf.
- Simmer for about 30 minutes, or until the lentils and vegetables are tender.
- Season the soup with the soy sauce and white pepper.
- Season to taste with salt––you'll need to add more if you used unsalted or low-sodium vegetable broth, and less if you used the Better Than Bouillon paste.
- Serve with toasted crusty bread, and fresh herbs.