Vegan Lentil Soup

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

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 222kcal

Author Luci Petlack

Ingredients

3 tablespoons extra virgin olive oil
2 cups chopped yellow onion
1 cup chopped carrots
2 garlic cloves minced
1 cup chopped crimini mushrooms
5 cups vegetable stock
1 cup brown lentils rinsed and drained
1-14.5 oz can diced tomatoes in juice
1 4-inch sprig fresh rosemary plus more for garnish
Fine sea salt and black pepper to taste
good balsamic vinegar

Instructions

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.

Notes

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Recipe adapted from Epicurious

Nutrition