This vegan lentil soup recipe has been a staple in my household for years. Inexpensive and easy to make, you'll come back to this recipe again and again.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 6-8 servings
Ingredients:
- 3 T. olive oil
- 2 cups chopped onion
- 2 stalks celery, chopped
- 3 large cloves garlic, finely chopped
- 1 t. cumin
- 1 t. dried basil
- 1/4 t. salt, plus more to taste
- 1 cup peeled chopped carrots (I julienne mine and then chop)
- 1 14-ounce can crushed tomatoes
- 6 cups low-sodium vegetable broth
- 2 cups water
- 2 cups dry green lentils
- Ground black pepper, to taste
Preparation:
1. In a large stock pock, heat the olive oil over medium-high heat, adding the onions, garlic and celery once hot. Stirring often, cook until the onion is fragrant and tender, about 4-6 minutes. Add the cumin, dried basil, and salt, and cook for 2 minutes more, stirring constantly. Add the carrots, crushed tomatoes, vegetable broth, water, and lentils. Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the lentils and carrots are soft. Add salt and pepper to taste, and serve hot.
