Vegan Lentil Soup

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I love a warm bowl of soup.  When we started Meatless Mondays in our house I figured the easiest way to ease in would be through soup.  What is not to love about a steamy hot savory bowl of vegetables and broth?  Bonus points if you serve it with fresh, hot crusty bread.

Drool….

I have made this recipe several times now, I always tweak it a little depending on what produce is in the house and needs to be used up.  That’s one of the perks of being a home cook, you can do whatever you want to a recipe.  Add what you like, omit what you hate.  There are no rules, and the kitchen is one big playground.

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Ingredients:

  • 1/2c onion, diced
  • coconut oil (or oil of choice) to saute
  • 3-4 carrots, diced
  • 2 stalks celery, diced
  • 1 bell pepper (I like red), diced
  • 2 cloves garlic, minced (I think garlic is subjective, some people luuurve it, others not so much)
  • 1tsp oregano
  • 1 bay leaf
  • 1tsp basil
  • 1 (15oz) can tomatoes (crushed, diced, whatever you fancy)
  • 2cups dry lentils (sort and rinse)
  • 8cups water (you can use broth for more flavor, but I use water)
  • 1cup fresh spinach (any leafy green is good)
  • salt and pepper to taste
  • splash of vinegar to finish (I’m not into vinegar, I usually leave it out)

Let’s get cooking!

Saute the onion, carrot and celery in the oil

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Feed leftover coconut oil to local German Shepherd

Add garlic, bay leaf, oregano, and basil and cook for two minutes

Add lentils, tomatoes and water

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Bring to a boil, cover, reduce heat and simmer for one hour

Stir in spinach and let wilt down for a few minutes.

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Season and serve!

This recipe makes a ton of soup, probably enough for eight people.  We are a family of three, so I freeze the leftovers flat in quart zip top freezer bags.

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I hope you enjoy this soup!  It’s a good basic recipe to have in your rotation.  Plus, lentils are an amazing superfood!

Disclaimers: I have no idea where I adapted this recipe from.  

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2 thoughts on “Vegan Lentil Soup

  1. Pingback: Why Meatless Monday? | Real Food in a Real World

  2. Pingback: Real Food to Go 12.2.13 | Real Food in a Real World

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