Easy Vegan Lentil Soup
I am a big soup fan. They are great on a cold evening. They use up a lot of our CSA (community supported agriculture) produce, especially if we have extra veggies to utilize! And soups are filling without adding on the pounds!
By chance, I made this super simple lentil soup that I served over the holidays and it was a hit! Prep time is only 10 minutes so this is perfect if you are busy. This is also a great soup to store or take to work and reheat in the microwave.
-Delilah Snell
- 1 yellow onion minced
- 3 carrots/3 cups chopped carrots
- 1 stalk celery chopped
- 3 cups/1 Trader Joe’s bag French lentils
- 8-10 cups stock
- 1-2 tablespoons chile flakes
- Lemon/lime juice to taste
- Olive oil
- Salt/pepper (optional)
- Prep the veggies and add them to a stockpot with olive oil and sauté for a few minutes.
- Clean and sort the lentils and add them to the pot followed by the stock and chile flakes.
- Bring the soup to a boil and then cover and reduce the heat to medium-low/simmer and cook for 30-40 minutes or until lentils are done.
- Add lemon/lime juice and taste soup until it has the desired flavor.
- Add salt/pepper if needed.
- Serve with lime or top with Parmesan cheese.
Sounds good. But why do you say top it with Parmesan cheese? That isn’t vegan.
The Parmesan cheese is just an option. Obviously if you use it – it wouldn’t be vegan and you can always sub out a vegan cheese 🙂
Aww, this makes me mis dinner at D’s. <3
we miss you!!! XXOO