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Vegan Lentil Soup


A super simple lentil soup with a bright, balanced flavor.

INGREDIENTS

  • 2 tablespoons olive oil

  • 1 medium onion, finely diced (about 1 cup)

  • 1 large carrot, peeled and finely diced (about 1 cup)

  • 2 stalks celery, finely diced (about 1 cup)

  • 2 medium cloves garlic, minced (about 2 teaspoons)

  • 1 pound dried brown lentils, picked over

  • 1 bay leaf

  • 2 quarts water or vegetable broth

  • Sea salt

  • 1 tablespoon sherry vinegar or lemon juice (from 1 lemon)

  • 1/2 cup chopped parsley

  • Freshly ground black peppe.

DIRECTIONS

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add onions, carrots, and celery, and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add lentils and stir to combine. Add bay leaf, water (or broth) and a large pinch sea salt. Bring to a boil, reduce to a bare simmer, cover with lid slightly cracked, and cook unti...

 
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The entire contents of this website are based upon the opinions of “The Mighty G” Glenn Wilson, unless otherwise noted. The information on this website is not intended to replace a consultation with a qualified health care professional and/or nutritionist. Content of this website is not to be misconstrued as medical advice. The intentions of this website and services are a sharing of knowledge and information from the research and experience of “The Mighty G” (Glenn Wilson). Mr. Wilson encourages you to make your own health care and nutritional decisions in accordance with the information ascertained thru your own research and in partnership with a medical professional. Thank you for visiting and welcome!

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