Vegan Lentil Soup Recipe

Just another hectic day where I left the house at 7:30 am and got home at 7:30 pm. Kid 2 whining about how hungry he is. Mother’s guilt triggered. So I’m thinking about what is quick, easy and filling that will make him happy (an omnivore) as well as me (plant based). Of course I have next to nothing in the fridge because I haven’t had a minute to shop and most of what is in there qualifies as scientific experiments for new antibiotics. The secret to killing MRSA lies in my fridge! I did manage to locate garlic, an onion, carrots and 2 good celery stalks (surrounded by some not so good ones). These of course were behind the orange that had turned white and green…eeek! I also managed to have some lentils, vegetable stock, and a can of roma tomatoes on hand. Soups on! I used salt, pepper, garam masala, and extra cumin (cuz you can never have enough cumin) for seasoning. I made a batch of brown basmati rice to serve with the soup. You can see in the pic below my son was quite happy with the turnout!

Recipe As Follows

3 cloves garlic

6 tri colored carrots

2 celery stalks

1 onion

1 Tbsp olive oil

1 28 oz. can of roma tomatoes

1 c. lentils

4 c. vegetable soup

2 c. water

2 tspn garam masala

2 tspn cumin

salt and pepper to taste

Directions:

1. Slice carrots, onions, and celery. Mince garlic. Sautee in olive oil for 5 minutes.
2. Add can of tomatoes with juice, the soup, water, and lentils.
3. Add the garam masala, cumin, salt and pepper.
4. Cook for about 30 minutes over medium heat with the lid on the pot so the liquid doesn’t evaporate
5. While the soup is cooking prepare your brown basmati rice.  I use 2 1/2 cups of water for every cup of brown rice with 1 Tbsp of oil and 1 tspn of salt.
6. Serve soup over rice and garnish with a bit of parsley or cilantro for an extra dash of flavor.

YOU’RE WELCOME!