Lentil Soupby Lisa Apfelberg
This lentil soup is filling, warm, comforting, and easy. What more could you ask?
1 yellow onion
3 cloves garlic
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)
- Chop the onion, garlic, carrots and celery into small pieces.
- 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.
- 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.
- Add more spices to taste and garnish with parsley and vegan sour cream if you choose to.
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