The “V” Word continues to celebrate VeganMoFo, the month of delicious Vegan food, with the other 25 letters of the alphabet. “L” is for Lentil Veggie Soup.
When I was a kid, my mother would make lentil soup and I would refuse to eat it. It was brown and I thought soup should not be brown. She also made a veggie loaf with lentils. I wouldn’t eat that either. Just what was a lentil anyway?
When I was a teenager and volunteering at the hospital, they made a lentil soup and it was red! I liked it. Mom wasn’t very happy that I liked the hospital’s lentil soup but still wouldn’t eat hers.
Today I adore lentils – I use them in meatballs, burgers…and soup. Lentil soup is one of my absolute favorites. If only I could go back in time…I would give anything for a bowl of my Mom’s lentil soup now.
Lentil Veggie Soup
Cooking oil spray
1 large onion, diced
1 large carrot, diced
1 celery stalk, diced
1 zucchini, diced
3 cloves garlic, minced
8 cups low-sodium vegetable broth or water
2 cups dried lentils
½ tsp black pepper
½ tsp dried thyme
½ tsp ground cumin
½ tsp dried basil
½ tsp dried parsley
2 fresh bay leaves
Salt to taste
14 oz. can crushed tomatoes
In a large pot, spray with cooking oil. Add the onion, carrot, celery, zucchini and garlic and sauté for 3-5 minutes until the veggies are tender. Add the lentils, broth, tomatoes and spices except for the salt.
Bring the soup to a boil, then reduce heat to a simmer. Cover and cook about 45 minutes until the lentils are softened. Adjust the seasoning and add salt to your taste.
The “V” Word: Say it. Eat it. Live it.