Name: One-Pot Vegan Lentil Soup
Total time: PT4500.0S
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

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.

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

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

Nutrition Per Serving

VIEW ALL

Calories

375

Fat

19.2 g

Protein

12.0 g

Carbs

40.9 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.