Lentil Soup (WFPB)

by Lisa Apfelberg

This lentil soup is filling, warm, comforting, and easy. What more could you ask?


1 yellow onion
3 cloves garlic
3 carrots
2 celery stalks
1 cup dry brown or green lentils, rinsed (red lentils are fine but may lose their texture)
1 – 14.5 ounce can chopped tomatoes
5 cups vegetable broth (I used vegan beef flavored bouillon)
Salt, pepper, and smoked paprika to taste
Vegan sour cream (optional)
Dried parsley (optional)

  1. Chop the onion, garlic, carrots and celery into small pieces.
  2. In a large pot, sauté the vegetables in two tablespoons of water over medium heat for about 8 minutes until everything softens and the onions become translucent.
  3. Add in the rinsed lentils, can of chopped tomatoes, vegetable broth, and spices. Bring to a boil and then simmer for 25 minutes over low heat until the lentils are soft but haven’t lost their shape.
  4. Add more spices to taste and garnish with parsley and vegan sour cream if you choose to.


Sweet Potato Challah An Atlanta based congregation, Beth Tikvah, let us know how incredibly delicious this recipe was. Appetizer
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