Vegan Recipes: Tasty Lentil Soup

What’s better than a cup of warm soup on a cold day? This vegan soup is perfect for that kind of freezing night! Like a bowl of homemade soup, it just warms you up from the inside!

Ingredients:

2 tablespoons olive oil

1 medium onion, finely diced (about ½ cup)

1 large carrot, peeled and finely diced (about 1 cup)

2 medium cloves garlic, minced (about 2 teaspoons)

1 pound dried brown lentils, picked over

1 bay leaf

2 quarts water or vegetable broth

Kosher salt

lemon juice (from 1 lemon)

1/2 cup chopped parsley

Directions:

Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add onions and carrots. Cook, stirring occasionally, until softened but not browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add lentils and stir to combine. Add bay leaf, water, and a large pinch of kosher salt. Bring to a boil, reduce to a bare simmer, cover with lid slightly cracked, and cook until lentils are completely tender and falling apart, about 1 hour total, adding water as necessary (lentils should be completely covered at all times).

Using a hand blender, blend soup until as smooth as desired. Alternatively, transfer half of soup to a standing blender, blend until smooth, and fold back into remaining soup. Whisk in vinegar or lemon juice to taste, along with parsley (reserving some parsley for garnish).

The best part, eat!