Ingredients
-
1 cup dried green or brown lentils, rinsed and drained
-
1 onion, finely chopped
-
2 carrots, diced
-
2 celery stalks, diced
-
3 cloves garlic, minced
-
1 can (14 oz) diced tomatoes
-
6 cups vegetable broth
-
1 teaspoon dried oregano
-
1 teaspoon dried basil
-
1/2 teaspoon dried thyme
-
1 bay leaf
-
1 Salt and black pepper to taste
-
2 cups chopped spinach or kale
-
2 tablespoons olive oil (optional)
-
1 Vegan Parmesan cheese (optional, for garnish)
-
1 Fresh basil leaves, for garnish (optional)
Directions
This Vegan Italian Lentil Soup is a versatile dish. You can customize it by adding your favorite vegetables or using different herbs and spices to suit your taste. Enjoy the warmth of Italy in a bowl!
Steps
|
1
Done
|
In a large soup pot, heat the olive oil (if using) over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften. |
|
2
Done
|
Add the minced garlic and cook for another minute until fragrant. |
|
3
Done
|
Stir in the dried oregano, dried basil, dried thyme, and bay leaf. Cook for a minute to release their flavors. |
|
4
Done
|
Add the diced tomatoes with their juices, rinsed lentils, and vegetable broth to the pot. Season with salt and black pepper. Stir well. |
|
5
Done
|
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes or until the lentils are tender. |
|
6
Done
|
Once the lentils are cooked, remove the bay leaf. Taste and adjust the seasoning if needed. |
|
7
Done
|
Stir in the chopped spinach or kale and cook for another 2-3 minutes until wilted. |
|
8
Done
|
Serve the Vegan Italian Lentil Soup hot, garnished with vegan Parmesan cheese and fresh basil leaves if desired. |
