Description
There is something so wonderful about a hearty bowl of vegan red lentil soup this time of year. It looks so inviting, tastes amazing, and is packed full of needed nutrients, fiber, and protein. Perfect for any season really, but absolutely essential for this time of year.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 large garlic cloves, minced
- 1/2 cup leek, finely sliced
- 1/4 teaspoon thyme
- pinch of cayenne
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 4 cups vegetable broth
- 1 cup whole red lentils, rinsed
- 1 can (14 oz) crushed tomatoes
- 1 medium potato, chopped
- 1 tablespoon Better-Than-Bouillon (vegetable base)
- 1 teaspoon salt
- 1 bay leaf (optional)
Instructions
- Sauté onion in the olive oil for a couple of minutes.
- Add the minced garlic and leek. Cook another minute.
- Next add the chopped carrot celery, thyme, and cayenne. Sauté for another couple of minutes.
- Add broth, lentils, crushed tomatoes, potatoes, Better-Than-Bouillon, salt, and bay leaf.
- Bring to a boil. Reduce heat to simmer.
- Simmer on low for 30 minutes, or until lentils are tender. Stir occasionally.
- Remove bay leaf before serving.