Name: One-Pot Vegan Lentil Soup
Total time: 4500 s
Yield: 6
Ingredients: 1 1/4 cup French Green Lentils; 12 ounce Canned Crushed Tomatoes; 2 Onion; 2 clove Garlic; 1 Bay Leaf; 1/2 cup White Balsamic Vinegar; 1/2 cup Extra-Virgin Olive Oil; 1 teaspoon Kosher Salt; 1/2 teaspoon Fresh Thyme Leaves; 3 Carrot; 3 stalk Celery; to taste Crushed Red Pepper Flakes; to taste Freshly Ground Black Pepper

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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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/

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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/

1hr 15min

Total Time

$1.38

Cost Per Serving

Ingredients

Servings

US / METRIC

1 1/4 cups

French Green Lentils

1 1/2 cups

Canned Crushed Tomatoes

I like Pomi brand finely chopped tomatoes (1 1/2 cups)

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

1-2 cups

3 stalks

Celery , diced

1-2 cups

to taste

Crushed Red Pepper Flakes

to taste

Freshly Ground Black Pepper

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Nutrition Per Serving

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CALORIES

377

FAT

19.2 g

PROTEIN

12.1 g

CARBS

41.4 g

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 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) .

Rate & Review

4.5

6 Ratings

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One-Pot Vegan Lentil Soup

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