Hearty Vegan Lentil Soup

Name: Hearty Vegan Lentil Soup
Cuisine: Italian
Ingredients: 1 tbs avocado oil; 3 garlic cloves, minced; ½ yellow onion, diced; 3 small carrots, diced. (1 cup?); 1 shiitake mushroom, diced; 1 tbs tomato paste; 2 stalk of celery, chopped; 1¾ cup dried French lentils; 1 can diced tomatoes; 2 cups veggie broth; 4½ cups filtered water; 1 cup coconut milk; 2 tsp coconut aminos (soy free sauce sauce); 1 tbs fresh thyme, minced; 1 bay leaf; 1 tsp sea salt; ¼ tsp black pepper; ¼ tsp cumin; ¼ tsp turmeric; 1 tbs lemon juice; ¼ cup parsley, chopped (for at the garnish)

8 steps

EASY WHOLE FOOD PLANT BASED RECIPES

Updated at: Sat, 23 Nov 2024 11:51:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1876.9 kcal (94%)

Total Fat79.1 g (113%)

Carbs217.8 g (84%)

Sugars25.9 g (29%)

Protein101.2 g (202%)

Sodium3964 mg (198%)

Fiber51.9 g (185%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Start by adding garlic, onion, carrot, celery, shiitake mushrooms, thyme and ¼ tsp sea salt to a large pot and sauté for about 15 minutes on medium heat.

Step 2

Then add in all remaining ingredients into the pot, cover with the lid and bring to a boil.

Step 3

Reduce the heat to a low simmer for 1 hour.

Step 4

Once the soup is cooked, transfer about 2 cups into a blender and blend on high for about 5 seconds and pour it back into the soup and mix.

Step 5

If you want a chunky soup, you can skip this step or only blend 1 cup.

Step 6

Top with fresh parsley.

Step 7

I like to add cooked penne pasta or serve with and gluten free toast and lemon wedges.