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SideChef
Recipes
Beans & Legumes
One-Pot Vegan Lentil Soup

13 INGREDIENTS • 3 STEPS • 1HR 15MINS

One-Pot Vegan Lentil Soup

Recipe

4.5

6 ratings
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.
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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.
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

1HR 15MINS

Total Time

$1.37

Cost Per Serving

Ingredients

Servings
6
us / metric
French Green Lentils
1 1/4 cups
French Green Lentils
Canned Crushed Tomatoes
1 1/2 cups
Canned Crushed Tomatoes
I like Pomi brand finely chopped tomatoes (1 1/2 cups)
Onion
2
Large Onions, chopped
Garlic
2 cloves
Garlic, minced
Bay Leaf
1
Bay Leaf
White Balsamic Vinegar
1/2 cup
White Balsamic Vinegar
Extra-Virgin Olive Oil
1/2 cup
Extra-Virgin Olive Oil
Kosher Salt
1 tsp
Kosher Salt
Fresh Thyme Leaves
1/2 tsp
Chopped Fresh Thyme Leaves
Carrot
3
Carrots, peeled, diced
1-2 cups
Celery
3 stalks
Celery, diced
1-2 cups
Crushed Red Pepper Flakes
to taste
Crushed Red Pepper Flakes
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
375
Fat
19.2 g
Protein
12.0 g
Carbs
40.9 g
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

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.

Cooking Instructions

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step 1
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.
step 1 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.
step 2
Add roughly 7 cups of Water and bring to a boil. Simmer for one hour uncovered.
step 3
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).
step 3 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).

Tags

Beans & Legumes
Dairy-Free
American
Budget-Friendly
Gluten-Free
Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Fall
Vegetarian
One-Pot
Vegetables
Soups & Stews
Winter
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