Vegan Lentil Soup
Ingredients
1 tablespoon oil, or vegetable stock
1 large yellow onion, diced
4 cloves garlic, chopped small
1 celery stalk, chopped
2 medium carrots, diced
1/2 lb sliced mushrooms
1 small zucchini, chopped
1 tablespoon fresh rosemary, finely chopped
2 teaspoons dried oregano
2 teaspoons dried basil
1/4 teaspoon celery salt
1/4 teaspoon ground fennel
1 teaspoon granulated onion
1/2 teaspoon granulated garlic
1-14 fl oz can roasted tomatoes, pureed
2 and 1/2 tablespoons vegan bouillon
1 cup dry green lentils, picked over for debris and rinsed really well
6 cups water
3 teaspoons balsamic vinegar
salt and pepper
Directions
STOVETOP OPTION:
First Prep your veggies, puree the tomatoes, chop the rosemary and gather your herbs and spices, etc…
Set your soup pot / Dutch Oven to medium heat. Once hot add the onions, oil and a pinch of salt and pepper. Saute for 5 minutes until onions are softened and browning slightly. (for oil free, saute with water or veggie stock)
Add in the rest of ingredients (except balsamic vinegar) and stir. Bring the soup to a boil on high heat. Cover, reduce to a simmer. Cook for 55-60 minutes or until lentils are tender.
Remove from heat, add the balsamic vinegar, season with salt and pepper (recommended). Enjoy with some tasty artisan bread.
SLOW COOKER OPTION:
First Prep your veggies, puree the tomatoes, chop the rosemary and gather your herbs and spices, etc…
Add all the soup ingredients (except balsamic vinegar) to your slow cooker. Cover and cook on high for 4-5 hours or low for 6-7 hours
Once done add the balsamic vinegar, season with salt and pepper (recommended). Enjoy with some tasty artisan bread.
https://freerecipenetwork.com/vegan-lentil-soup/