Vegan Lentil Soup
I found this soup about a year ago, and I’ve been in love with it ever since. It’s super easy to make, and you can easily customize it by adding chicken, sausage, or seafood! It’s definitely one of my all-time favorite soups!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 ½ cups chopped yellow onions
- 1 cup chopped carrots
- 3 cloves garlic minced
- 2 tablespoons no-salt-added tomato paste
- 4 cups reduced-sodium vegetable broth
- 1 cup water
- 1 15 ounce can no-salt-added cannellini beans, rinsed
- 1 cup mixed dry lentils brown, green and black
- ½ cup chopped sun-dried tomatoes in oil drained
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon chopped fresh dill plus more for garnish
- 1 ½ teaspoons red-wine vinegar
Instructions
- Heat oil in a large, heavy pot over medium heat. Add onions and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.
- Heat oil in a large, heavy pot over medium heat. Add onions and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.
- Remove from heat and stir in dill and vinegar. Garnish with additional dill, if desired, and serve.
Tried this recipe?Let us know how it was!