This is a hearty soup is packed with protein and fibre. I love to eat lentil soup because lentils are a balanced carbohydrates that provide the body with much needed energy and protein for recovery, repair and building of tissues. Feel free to use any type of lentils such as a red, black or French lentils in place of the green lentils and add or remove any of the veggies you want to suit your palette best. This soup freezes well and tastes even better heated up the next day.
Course
Soup
Cuisine
American
Keyword
gluten-free, lentil soup, living meatless, plant-based, soup, vegan
Prep Time10minutes
Cook Time40minutes
Total Time50minutes
AuthorRachel Joy Olsen
Ingredients
2Tbsp.coconut oil
1large onion,chopped
1stalk celery,chopped
2large carrots,chopped
1zucchini,chopped
4clovesgarlic,minced
5fresh ripe tomatoes,chopped
1cupgreen lentils
6cupsvegetable broth
1 ½tspsea salt
1tbspfresh basil
½tspfresh ground pepper
½lemon,juiced
¼cupItalian parsley,chopped
Instructions
Heat oil in a large soup pot.
Add onions, celery, carrots and zucchini.
Sauté on medium heat until soft about 4 to 5 minutes.
Add garlic and sauté 2 or 3 minutes longer.
Add all remaining ingredients except lemon juice and parsley.
Bring to a boil, reduce heat and simmer 35 to 50 minutes, or until lentils are tender, stirring occasionally.
Add lemon juice and adjust seasonings to taste.
Garnish with parsley.
Recipe Notes
OPTION: If you prefer a puréed soup, place soup in blender and mix until smooth.