For some reason, I have always thought that making a lentil soup and having it actually taste good would be difficult. That couldn’t be further from the truth. I made this vegan lentil soup the other day and it was not only easy to make, but it was hearty and delicious–perfect for the cold days of winter.
In case you didn’t know, lentils offer many nutritional benefits that include being high in protein, dietary fiber, folate and vitamin B1. And unlike beans, they do not require soaking before cooking. Yay!
Ingredients:
1 tsp olive oil
1 onion, diced
1 large carrot, cut
4 cups vegetable broth
1 cup dry lentils
1 bay leaf
1/2 tsp dry thyme
1/2 tsp pepper
1/4 tsp salt
Directions:
In a large pot, sautee carrots and onion until onion looks clear. Add broth, lentils, bay leaf, thyme, salt and pepper. Bring to a boil then reduce heat and simmer for 45 minutes or until lentils are soft. Serve with your favorite Artisan Bread. Don’t forget to remove that Bay leaf!





