Vegan Recipe: Easy Lentil Soup

Are you looking for an easy soup recipe that contains no meat or animal products? Today I am cooking an easy lentil soup for lunch.

Since it is vegan, and no animals byproducts, vegetable stock is used in place of chicken or beef stock. Next onions carrots, potatoes, spices and lentils are chopped and added to the pot.

Butternut squash is peeled and cubed. I think it is such a pretty color but is a little hard to peal.

The squash and potatoes are ready to go in the mixture of stock and spices.

Onions aren't one of my favorite vegetables to chop but no crying this time.

Bring to to a boil for a while then . . .

reduce the heat, cover with a lip and let it cook about an hour.

Ingredients

• 2 cups green lentils, rinsed
• 3 cups water
• 4 cups vegetable broth
• 1 onion, diced
• 2 carrots, chopped
• 2 ribs celery, diced
• 1lb butternut squash peeled and cut into cubes
• 8oz yikon gold potatoes, cubed
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon crushed rosemary
• 1 teaspoon thyme
• 3 bay leaves
• 4 cloves garlic, chopped
• 14.5oz can fire roasted crushed tomatoes
• salt and pepper to taste
• 2 teaspoons red wine vinegar

Directions

1. Place lentils, water, broth, and all the ingredients up to and including the bay leaves into a large pot and stir well. Bring to a boil while stirring, then cover the pot, lower to a low heat and cook until the lentils are tender (about an hour). Add water if the soup begins to dry out.
2. Add the garlic, salt, pepper, and tomatoes, and taste the soup. Add more seasoning if necessary. Cook uncovered for 15 minutes, stirring the bottom often. Remove the bay leaves and stir in the vinegar just before serving.
3. Enjoy!

Recipe adapted from Chow.com

12 Tomatoes.com

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