Hearty Lentil Soup
/This vegan (and gluten-free) soup is exactly what you want on cold, dark days. It’s also a great meatless Monday option. Like most soups, it’s a very adaptable recipe -add more carrots and celery to up your veggie game. Swap out the chickpeas for another bean. Or, add some barley (note: contains gluten).
Serves: 4
Time: 45 minutes.
Hearty Lentil Soup Ingredients
1 tbsp olive oil
1/2 medium onion
2 garlic cloves, minced
2 carrots, peeled and chopped
2 sticks of celery, chopped
1/2 tsp Italian seasoning
1 can (28oz) can diced tomatoes
1 cup water
3 cups vegetable broth
1 cup brown or green lentils
1 can chickpeas
1 cup kale, chopped (can also use spinach
Hearty Lentil Soup Directions
Heat the olive oil in a pot over medium heat. Add the onion, garlic, celery, and carrots to cook for about 5 minutes.
Add the Italian seasoning, stirring constantly for 30 seconds. Pour in the diced tomatoes and cook for a few minutes.
Pour in the broth, water, lentils, and chickpeas. Bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle summer. Cook for 20-25 minutes, or until lentils are tender.
Add the kale (spinach) and simmer for 5 minutes. Remove from heat. If needed, continue to season with salt, pepper or other spices until desired taste is achieved. Hint: a dash of hot sauce is fantastic!
Enjoy!
A big THANK YOU to student Alyssa for developing this recipe and taking this beautiful photo.
For more lentil recipes, check out Lentil Coconut Energy Bites