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Servings:

One-Pot Vegan Lentil Soup

This is a recipe from my vegan cousin Christine — everyone in our family has been making it for years. Makes roughly 3 quarts of soup.

Total Time

1hr 15min

4.5

6 Ratings

Author: Alexandra's Kitchen

Servings:

Ingredients

•

1 1/4 cups

French Green Lentils

•

1 1/2 cups

Canned Crushed Tomatoes

•

Large Onions , chopped

•

2 cloves

Garlic , minced

•

Bay Leaf

•

1/2 cup

White Balsamic Vinegar

•

1/2 cup

Extra-Virgin Olive Oil

•

1 tsp

Kosher Salt

•

1/2 tsp

Chopped Fresh Thyme Leaves

•

Carrots , peeled, diced

•

3 stalks

Celery , diced

•

to taste

Crushed Red Pepper Flakes

•

to taste

Freshly Ground Black Pepper

Cooking Instructions

Throw French Green Lentils (1 1/4 cups) , Canned Crushed Tomatoes (1 1/2 cups) , Onions (2) , Garlic (2 cloves) , Bay Leaf (1) , White Balsamic Vinegar (1/2 cup) , Extra-Virgin Olive Oil (1/2 cup) , Kosher Salt (1 tsp) , Fresh Thyme Leaves (1/2 tsp) , Carrots (3) , Celery (3 stalks) , Crushed Red Pepper Flakes (to taste) , and Freshly Ground Black Pepper (to taste) together in a pot.

Add roughly 7 cups of Water and bring to a boil. Simmer for one hour uncovered.

Taste, adjust with more salt — I always add another teaspoon of kosher salt, sometimes more. Extract the bay leaf and thyme sprigs, if using, and discard. Serve with bread and lots of Freshly Ground Black Pepper (to taste) .

Author's Notes

Some people find 1/2 cup vinegar to be too much, but I made this again yesterday, using white balsamic vinegar (Colavita is my favorite), and I cut it back by 2 tablespoons only to add 2 tablespoons back in at the end, because I like that vinegary bite. If you are using a different vinegar — white balsamic is on the sweet side — you may want to start with 1/4 cup vinegar and add more to taste by the tablespoon at the end.

Nutrition Per Serving

CALORIES

375

FAT

19.2 g

PROTEIN

12.0 g

CARBS

40.9 g