This week's recipe goes with last week's blog post about fiber. Lentils are a great source of fiber. This is a delicious way to get them into your diet!
I've wanted to make a lentil soup for the blog for a long time but have put it off because I don't have a lot of experience cooking lentils. I was very pleased with the results of this recipe, super yummy and also freezable for batch cooking.
Keep in mind I like my soups like stew, super thick, so just add more water/veggie broth for your desired thickness.
Italian Lentil Soup - vegan/gluten-free
Servings 6-8 - Preparation and cooking time - 1 hour
1 onion, diced
5 cloves of garlic, minced
3 medium carrots diced
3 celery stalks diced
1 medium sweet potato, diced
1 28oz can of diced tomatoes
6-8 cups of water or veggie stock. Depending on your preference of thickness.
1 ½ cups of green lentils
1 1/2 tsp oregano
1 1/2 tsp basil
2 tbsp fresh parsley thinly chopped
½ tsp red pepper flakes
½ cup of nutritional yeast
1 cup of frozen green peas
4 cups of chopped kale or spinach
sea salt to taste
Heat oil in a large stockpot on medium heat.
Add onion and cook for a few minutes.
Add garlic, carrots, celery, and sweet potato and cook for another 5-8 minutes.
Add tomatoes and heat through.
Add oregano, basil, parsley, red pepper flakes, and nutritional yeast, Stir together.
Add lentils and water and bring to a boil. Lower heat and simmer for 25-30 minutes.
Remove approximately 3 cups of the soup and blend until smooth in a vented blender. You can also use an immersion blender. Add back into the soup.
Add the peas and simmer for another 10 minutes.
Taste the soup and add salt if needed.
Add water/veggie stock for the desired thickness.
If adding water bring back to a simmer and then remove from heat.
Add fresh chopped kale/spinach top the soup and stir together.
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