Hearty Vegan Lentil Soup

Thursday, February 1, 2018

Winter is moving along nicely in the Pacific Northwest and since our family have been vegan I'm having a grand time coming up with some tasty vegan dishes! Here is my much requested lentil soup recipe that I know you'll enjoy! It's my favorite comfort food in the winter. Not to mention that it's packed with protein, iron, potassium and folate!

1 cup dried brown lentils
4 potatoes, cut into bite size cubes
2 carrots, chopped
2 celery stalks, chopped
1/2 bell pepper chopped
5 Baby Bella mushrooms, sliced
1 onion diced
3 cloves garlic
3 sprigs of thyme
1 pinch dried oregano
1/2 can tomato paste
1 can diced tomatoes
1 tablespoon oil (I use grape seed or avocado oil but you may use oil of your choice)
salt and pepper to taste

Step 1 - Place lentils in a large saucepan, add enough water to cover by 1 1/12 inches and boil until soft about 15 minutes. Once they are soft remove from pot into a large bowl.

Step 2 - Heat oil in saucepan over medium heat and add onions and thyme until onions are transparent. Add celery, potatoes, carrots, bell pepper, mushrooms and cooked lentils to pot and enough water to cover by 2 inches. Stir in diced tomatoes, tomato paste, oregano, salt and pepper. Allow to boil until potatoes are soft about 15 minutes.

Step 3 - Add 1 cup elbow noodles once potatoes are soft and boil for 7 minutes.

Taste, adjust for salt and pepper and enjoy!

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