November 15, 2016

Lentil Vegetable Soup

This easy, 10-ingredient soup is packed with nutrients and totally customizable. Follow the recipe or swap in your own favorite veggies! I know I just posted a soup round-up, but I couldn't help it - I'm a soup fanatic! It's safe to say we make at least one batch of soup or chili every week. I LOVE how it's such a wide variety of plants and nutrients, and of course makes awesome, easy leftovers - just pull out of the fridge and heat up! Instant happiness 😊 This recipe is a family favorite and my 4 year old daughter even loves sprinkling garbanzo beans in hers. Hope you enjoy too!


Vegan, gluten-free
Serves about 5-6

Ingredients
1 onion
2 carrots
15 oz. can diced tomatoes
1 cup cut green beans (I use frozen)
8 oz. mushrooms
1 zucchini
4 cups vegetable broth
1 cup dry brown lentils
3-4 cloves garlic
1 1/2 tsp. dried basil
Salt to taste
Other additions: spinach, broccoli, kale, corn, peas, cauliflower, cabbage, etc.

Directions
Dice onion and carrot.
In a stockpot over medium-high heat, add onion and carrot with salt. Sauté for about 8 minutes.
Meanwhile, mince garlic, dice zucchini, and slice mushrooms.
When onion is translucent, add garlic, zucchini, mushrooms, and basil. Stir and cook for 2 minutes.
Add diced tomatoes with juice and vegetable broth.
Increase heat and bring to a light boil.
Add green beans and lentils.
Reduce heat, cover, and lightly simmer for 25-30 minutes or until lentils are tender, adding more broth or water if needed. Salt to taste.
Optional (but highly recommended!): stir in a few handfuls of baby spinach during the last couple minutes of cooking.

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More soup for you! 😊

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2 comments:

  1. Completely unrelated to this post, but your tofu scramble recipe has changed my vegan at uni game so much! It has been my go to dish for weeks now. Discovered your blog while on the hunt for a tofu recipe, so I will now explore more recipes of yours. Thank you for so much gor sharing!

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  2. Mmmmmm! Looks delicious! Must try this.

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