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Vegan Lentil Soup

VegetarianStove-TopGastro-Pub

Time: 1 hour

Yield: 6 servings

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About

Vegan Lentil Soup proves that a soup doesn't need meat or even cheese to be heartwarming and hearty! Tender lentils and creamy beans offer up plenty of energizing protein and belly-filling goodness, made all the more delicious when served alongside sweet and vibrant sun-dried tomatoes and garden-fresh vegetables. Everything is swimming in a rich, bright vegetable broth with just the right touch of tang and herb-flavors. Vegan Lentil Soup is a delectable dish that will make everyone happy from the first sip!

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups yellow onion, chopped
  • 1 cup carrots, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons no-salt-added tomato paste
  • 4 cups reduced-sodium vegetable broth
  • 1 cup water
  • 1 (15-ounce) can no-salt-added cannellini beans, rinsed
  • 1 cup mixed dry lentils
  • 1/2 cup chopped sun-dried tomatoes in oil, drained
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 tablespoon fresh dill, chopped, plus more for garnish
  • 1 1/2 teaspoons red wine vinegar

Directions

Step 1 -In a large heavy pot over medium heat, heat the olive oil.

Step 2 -Add the onions and the carrots to the hot oil and cook, stirring occasionally, until softened, about 3-4 minutes.

Step 3 -Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

Step 4 -Add the tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.

Step 5 -Stir in the broth, the water, the cannellini beans, the lentils, the sun-dried tomatoes, the salt, and the pepper.

Step 6 -Bring the mixture to a boil over medium-high heat.

Step 7 -Reduce the heat to medium-low and cover, allowing the soup to simmer until the lentils are tender, about 30-40 minutes.

Step 8 -Remove the pot from the heat and stir in 1 tablespoon of the dill and the vinegar.

Step 9 -Garnish with the extra dill and serve.

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