Vegan Lentil Soup
Ingredients:
- 2 tbsp Olive Oil
- 2 Onions, chopped
- Salt, to taste
- Pepper, to taste
- 2 tbsp Garlic, minced
- 2 tbsp Tomato Paste
- 2 Carrots, chopped
- 1 Sweet Potato, cubed
- 3 Celery Stalks, chopped
- 1 tbsp Italian Seasoning
- 1 1/2 cup (300g) Green Lentils
- 8-10 cups (2-2.5L) Vegetable Broth
- 1 tbsp Kombu Seaweed, optional
- 2 Handfuls Kale, chopped
Directions:
- Heat olive oil in a large pot. Add onions, salt, and pepper. Cook until golden.
- Add the garlic and tomato paste and cook for 3-5 minutes.
- Add the carrots, sweet potato, celery stalks, and Italian seasoning.
- Add the dried lentils, vegetable broth and kombu (optional).
- Bring to a boil and let simmer until lentils and vegetables are tender.
- Add in the kale. Simmer for 1-2 minutes until the kale softens.
- Partially blend the soup to your desired consistency.
Bon appétit!
NOTE: Store soup in the refrigerator in an airtight container for up to 5 days.
Prep Time: 15 Minutes
Cook Time: 50 Minutes
Total Time: 1Hour 5 Minutes
Yield: 6 to 8 Servings
Thanks to @veganmontreal