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    Vegan Lentil Soup


    • 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


    • 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