Ingredients
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1 cup green or brown lentils, rinsed and drained
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1 large onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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2 tablespoons olive oil
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1 teaspoon dried thyme
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1 bay leaf
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6 cups vegetable broth
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1 can (14 ounces) diced tomatoes
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1 Salt and pepper to taste
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1 Fresh parsley leaves, for garnish (optional)
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1 Crusty bread, for serving (optional)
Directions
This Vegan French Lentil Soup is best enjoyed hot and fresh. Leftovers can be refrigerated for up to 3-4 days and reheated.
Customize the soup by adding your favorite herbs and spices. For a richer flavor, you can also sauté the vegetables in vegan butter instead of olive oil. Enjoy the comforting taste of France with every spoonful!
Steps
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1
Done
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In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are tender and the onion is translucent. |
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2
Done
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Add the minced garlic, dried thyme, and bay leaf to the pot. Sauté for an additional 1-2 minutes until fragrant. |
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3
Done
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Stir in the rinsed lentils and diced tomatoes (with their juices). Cook for a few minutes, allowing the flavors to meld. |
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4
Done
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Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Allow the soup to simmer for about 25-30 minutes, or until the lentils are tender. |
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5
Done
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Season the soup with salt and pepper to taste. Remove the bay leaf. |
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6
Done
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Serve the Vegan French Lentil Soup hot, garnished with fresh parsley leaves if desired. It's wonderful with a slice of crusty bread on the side. |
