Hearty Vegan Lentil Soup
 
 
Author:
Recipe type: Gluten & Diary Free
Cuisine: Italian
Ingredients
  • 1 tbs avocado oil
  • 3 garlic cloves, minced
  • ½ yellow onion, diced
  • 3 small carrots, diced. (1 cup?)
  • 1 shiitake mushroom, diced
  • 1 tbs tomato paste
  • 2 stalk of celery, chopped
  • 1¾ cup dried French lentils
  • 1 can diced tomatoes
  • 2 cups veggie broth
  • 4½ cups filtered water
  • 1 cup coconut milk
  • 2 tsp coconut aminos (soy free sauce sauce)
  • 1 tbs fresh thyme, minced
  • 1 bay leaf
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp cumin
  • ¼ tsp turmeric
  • 1 tbs lemon juice
  • ¼ cup parsley, chopped (for at the garnish)
Instructions
  1. Start by adding garlic, onion, carrot, celery, shiitake mushrooms, thyme and ¼ tsp sea salt to a large pot and sauté for about 15 minutes on medium heat.
  2. Then add in all remaining ingredients into the pot, cover with the lid and bring to a boil.
  3. Reduce the heat to a low simmer for 1 hour.
  4. Once the soup is cooked, transfer about 2 cups into a blender and blend on high for about 5 seconds and pour it back into the soup and mix.
  5. If you want a chunky soup, you can skip this step or only blend 1 cup.
  6. Top with fresh parsley.
  7. I like to add cooked penne pasta or serve with and gluten free toast and lemon wedges.
  8. Enjoy!
Recipe by Justine Cooks Vegan at https://justinecooksvegan.com/hearty-vegan-lentil-soup/