Vegan Red Lentil Soup

The winter feels are real, snow on the ground, snow expected, temps nice & chilly. The whole nine! What better way to warm up with a light, yet filling bowl of soup! I LOVE a lentil soup, but this ~vegan~ red lentil & lemon soup is one you can’t skip out on. The EASIEST recipe, no crazy ingredients, && plant based! **not vegan or veg but working on more plant based meals!** give this one a try, even if the plant based isn’t for you, it’s it flavor && totally satisfying! Cheers to the good winter feels & plant based meals 🥂🌱

 
 
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Ingredients:

Ingredients for 4 servings:

  • 2 tbsp olive oil (or ghee)

  • 1 cup mirepoix (I bought pre chopped from @traderjoes )

    • but you can do 1/2 white onion, 1 small carrot, 1 large celery stalk

  • 1 tbsp garlic

  • 4-6 cups of veggie broth (depending on preferred consistency)

  • 1 cup red lentils

  • juice of 1 large lemon

  • 1 tbsp turmeric

  • 1 bay leaf

  • fresh s&p

  • **optional @kitehillfoods yogurt to garnish! Or your favorite plain yogurt if you don’t like the vegan option!

 
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Pairs Well With

Vegan Dove Hunt Dog White Wine with notes of Lemon & Apricot. Perfect alongside a Vegetarian or Vegan Dish!

 
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How To:

  1. set a large pot over medium high on the stove + add oil or ghee, let heat for 1-2 min

  2. add mirepoix + garlic, let it cook down until fragrant & soft (3-5 min)

  3. add lentils + turmeric & toss with mirepoix

  4. add lemon juice + broth + bay leaf. Bring to a boil, let simmer 10 min

  5. remove the bay leaf & blend using an immersion blender or regular blender to desired consistency, IF TOO THICK, add more broth (start with the 4 cups)

  6. let simmer over low heat, add fresh sea salt + cracked pepper to taste

  7. garnish with @kitehillfoods yogurt & a lemon wedge

SoupKorina Sanchezsoup, vegetarian, veganComment