Hearty Vegan Lentil Soup

Hearty Vegetarian Lentil Soup | ContraryCook.com

Hearty Vegetarian Lentil Soup | ContraryCook.com

Hearty Vegan Lentil Soup

Prep time
Cook time
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Here’s a nice and simple lentil soup recipe.

Recipe type: Soup
Cuisine: Vegetarian
Yields: 12 Cups
Lentil Soup Ingredients:
  • 2 cups dried lentils (I buy Bob’s Red Mill in bulk)
  • 1 large yellow onion, Diced
  • 1 large carrot, diced
  • 4 vine ripe tomatoes (purée in blender)
  • 1 – 28 oz. can of diced tomatoes
  • 4 garlic cloves, finely diced
  • 1 teaspoon of thyme (Simply Organic is my brand of choice)
  • 1 teaspoon of tarragon
  • 1 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 or 2 pinches of kosher salt to taste (I use David’s Kosher)
  • A few cranks of freshly ground pepper from the mill
And here’s how you make it:
  1. Soak the lentils in cold water for 2 hours beforehand. Drain in a colander and rinse well.
  2. Over medium heat, in a large soup pot, sauté the carrots with a teaspoon of olive oil for about 10 minutes.
  3. Add the onion and sauté for another 10 minutes, till the onion is soft.
  4. Add the garlic, thyme, paprika, and tarragon, and saute for a couple of minutes more.
  5. Add the fresh Puréed tomatoes, give it a stir, cover and cook for 5 minutes until it starts to bubble.
  6. Add the vegetable stock, can of diced tomatoes, lentils (rinse them first), bay leaf, salt and pepper. Cover and bring to a boil.
  7. Reduce heat and simmer for 30 minutes covered.
  8. Uncover and simmer for 15 more minutes.
  9. Remove the bay leaf.
  10. Put 1/3 of soup in a blender and Purée, then add back to pot and combine….this makes it creamier, without the cream!
Notes:
Enjoy!
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