This hearty vegan lentil soup has been a staple in my life for many years. It’s a simple, budget-friendly recipe that’s both super tasty and incredibly easy to make. Perfect for meal prepping, it’s a go-to dish that you can easily store and enjoy throughout the week. Whether you’re new to vegan cooking or a seasoned pro, this soup is sure to become a favorite in your kitchen.
Lentil Soup Recipe
Course: Uncategorized4
servings10
minutes40
minutes400
kcalIngredients
4 cloves garlic
1 tablespoon of tomato paste
1 onion diced
2-5 tablespoons red wine (or apple cider vinegar/red wine vinegar)
1 vegetable bouillon cube
2 cans crushed tomatoes
1.5 cups lentils washed
2 tablespoons dried thyme
2 bay leaves
Fresh or dried basil (to taste)
3 tablespoons olive oil
Salt (to taste)
Bread (for serving)
Optional: fresh basil leaves and some oat cream
Directions
- Crush, chop and sauté the garlic and diced onion in a large pot with olive oil until softened
- Add red wine (or apple cider vinegar/red wine vinegar) and let it simmer for a couple of minutes with a vegetable bouillon cube and the tomato paste (optionally add a pinch of sugar)
- Stir in two cans of crushed tomatoes
- Add the washed lentils to the pot
- Mix in dried thyme bay leaves and basil
- Bring the soup to a boil then reduce to low heat and let it simmer until the lentils are soft but still have a slight resistance
- Season with salt, chili and pepper to taste, add some oat cream.
- Serve the soup with bread and optional fresh basil leaves on top
Notes
- a pinch of sugar both balances the sour in the wine/vinegar and compliments the tomato taste.