Leslie’s Lentil Soup

This soup was one of the first meals I learned to make as a new vegan. It is a simple meal that is great during the fall and winter. You’re welcome!

_{Prep Time: 15 mins ~ Cook Time: 50 mins ~ Total Time: 1hr 5 minutes ~ Servings: 6-8}

Ingredients:

1 ½ cup dried lentils (i typically get green or brown)

2 quarts plus ¼ cup vegetable broth

2 medium brown potatoes, cubed

2 carrots diced

2 springs celery, diced

Dash of fresh thyme 

3 garlic cloves, crushed

1 cup cherry tomatoes

1 yellow onion chopped

1/3 tsp smoked paprika

6-8 large sage leaves or ½ tsp dried sage

1 tbsp fresh lemon or lime juice (optional)

½ tsp sea salt

½ tsp fresh ground pepper

Directions:

Preheat the oven to 375 degrees Fahrenheit.   

Add tomatoes and sage to a prepared baking sheet. Roast for about 15 minutes, making sure that the leaves do not burn.

Chop carrots, celery, garlic, and onions into small pieces.

Add ¼ cups vegetable broth to a pot and let simmer for about 1 minute. Add carrots, garlic, onions, celery, and sauté for 1 minute. 

Rinse off dried lentils and combine with broth, seasonings, and potatoes. Bring to a boil, reduce heat, and let simmer for about 45 minutes or until lentils and potatoes are tender.

Take tomatoes and sage out of the oven, allow them to cool, and combine them together in a blender OR immediately add roasted vegetables to the soup mixture without blending for a more hearty soup. If blending, add the blended mixture to the pot.

Remove soup from heat. Stir in lemon or lime juice, salt, and pepper to taste. Serve Immediately or let cool and freeze.

Enjoy! 🍲