This lentil soup is one of my all time favorite recipes. Unlike many lentil soup recipes, this one is vegan, so it's just great flavor from the lentils and veggies. I suggest a dash of balsamic vinegar at the end. It sounds crazy, but it adds so much depth of flavor, you'll wonder why you never thought of it before!
Course entree
Cuisine American
Keyword easy dinner, one pot, soup, vegan, vegetables, vegetarian
Heat the oil in a soup pot over medium-high. Add onions, carrots, and garlic and cook until they begin to soften - about 7 minutes.
Add the mushrooms and cook until they shrink and darken and the rest of the vegetables are browned - about 5 minutes.
Add 4 cups of the stock, lentils, and tomatoes with their juice, and the sprig of rosemary, and bring to boil. Reduce heat to medium–low, partially cover and simmer until lentils are tender, about 25 minutes. Discard the rosemary stem.
Transfer 2 cups soup to a blender and puree until smooth. Return puree to the soup pot. Stir in the remaining 1 cup of stock and cook over low heat until all ingredients are warm, 2 to 3 minutes.
Season with salt and pepper as desired. Garnish with small sprigs of rosemary before serving.
Add a dash of balsamic vinegar to individual servings.