Easy Vegan Lentil Soup

Easy Vegan Lentil Soup FB 16x9.jpg

By the Gracious Vegan

To paraphrase airline pilots, “I know you have a choice in lentil soup recipes…” Yes, there are a lot of them out there. The difference here is the healthiness (whole-food, no processed ingredients if you use date paste) and the seasonings—the little bit of sweetness and acidity added at the end make all the difference. Worth a try.

In a Dutch oven, combine the following ingredients, bring to a boil, reduce to simmer, cover, and let simmer for 1 hour. (Instant Pot – 10 minutes high pressure, natural release 10 minutes)

  • 1.5 cups brown lentils

  • 6 cups water (5 cups if using Instant Pot)

  • 1 medium onion, chopped

  • 2 celery stalks, diced

  • 2 carrots, diced

  • 2 cloves garlic, minced

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried oregano

Add the following ingredients, stir in, and taste for seasonings

  • 1.5 teaspoons salt

  • 2 teaspoons brown sugar or 1 Tablespoon date paste

  • 2 teaspoons red vinegar

Timing: About 90 minutes on the stovetop; about 30 minutes with the Instant Pot

Nutrition: whole-food unprocessed (WFPBNO) if you use date paste instead of brown sugar

Gluten-free30

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