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Vegan Red Lentil Tomato Soup

Vegan Red Lentil Tomato Soup
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This vegan red lentil tomato soup is nutritious and easy to make in one pot. Perfect for weeknight dinners and meal prep with wonderfully comforting flavors.

Ingredients

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  • 1 tablespoon extra virgin olive oil (use water or broth for oil-free)
  • 1 medium white or yellow onion, diced
  • 5 cloves garlic, minced or grated (about 3 tablespoons)
  • 3 medium carrots, peeled and diced (approximately 1.5 cups)
  • 4 stalks of celery, diced (approximately 1.5 cups)
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon ground thyme
  • ¼ teaspoon red pepper flakes (optional)
  • 5–6 cups of vegetable stock
  • 1 cup uncooked red lentils
  • 1 (28 oz) can of diced tomatoes with the juices
  • 2 bay leaves
  • 1 tablespoon lemon juice
  • Sea salt and additional pepper to taste

Instructions

  1. If using oil, heat it in a large soup pot over medium heat. For oil-free version, add the onion directly to pot with 1-2 tablespoons water or broth. Add a pinch of salt and cook for 4-5 minutes, stirring often until translucent.
  2. Add the garlic, celery and carrot and cook for another 3-4 minutes until softened, stirring often.
  3. Add the pepper, dried oregano, dried basil, ground thyme, red pepper flakes if using, and bay leaves. Cook for 1 minute while stirring constantly.
  4. Rinse the red lentils quickly under cold water. Add them to the pot along with 5 cups of vegetable stock and diced tomatoes with juices. Bring to a light simmer.
  5. Simmer lightly, uncovered, until the lentils are tender, about 15-20 minutes. Stir every 5 minutes to prevent sticking. Add more broth or water if needed to adjust thickness.
  6. Remove bay leaves. Season with salt and additional pepper to taste, and add the lemon juice. Serve right away.

Notes

  • Red lentils have a soft, creamy texture when cooked which naturally thickens the soup. Brown or green lentils will take 5-10 minutes longer to cook.
  • Fire-roasted tomatoes add extra flavor. Can add 1 tablespoon tomato paste when you add the herbs for more tomato flavor.
  • For oil-free version, omit the oil and use water or broth to saute the vegetables.
  • Use a heavy-bottomed pot or Dutch oven (at least 4-quart capacity) for even heat distribution.
  • Soup will get thicker as it sits. Stir in broth or water when reheating to reach desired consistency.

Nutrition

Find it online: https://www.benefitiany.com/vegan-red-lentil-tomato-soup/