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RECIPE
13 INGREDIENTS3 STEPS1HR 15MIN

One-Pot Vegan Lentil Soup

4.4
5 Ratings

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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.
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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.
1HR 15MIN
Total Time

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1 1/4 cups
French Green Lentils
1 1/2 cups
I like Pomi brand finely chopped tomatoes (1 1/2 cups)
2
Large  Onions , chopped
2 cloves
Garlic , minced
1/2 cup
White Balsamic Vinegar
1/2 cup
Extra-Virgin Olive Oil
1/2 tsp
Chopped  Fresh Thyme Leaves
3
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 cup), Canned Crushed Tomatoes (12 ounce), Onion (2), Garlic (2 clove), Bay Leaf (1), White Balsamic Vinegar (1/2 cup), Extra-Virgin Olive Oil (1/2 cup), Kosher Salt (1 teaspoon), Fresh Thyme Leaves (1/2 teaspoon), Carrot (3), Celery (3 stalk), 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).

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Nutrition Per Serving
Calories
377
% Daily Value*
Fat
19.2 g
25%
Saturated Fat
2.7 g
14%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
41.4 g
15%
Fiber
15.7 g
56%
Sugars
9.9 g
--
Protein
12.1 g
24%
Sodium
566.7 mg
25%
Vitamin D
--
--
Calcium
72.8 mg
6%
Iron
4.1 mg
23%
Potassium
414.7 mg
9%
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