This delicious lentil soup with vegetables is perfect for #meatlessmonday. It is packed with plant protein, is vegan, gluten free and most importantly really tasty. If you are trying to replace some of the weekly meals with meatless options, this is a perfect recipe for it. It is really easy to make - 5 minutes of chopping all the vegetables, and about 30 minutes of stove top cooking. Holds well in the fridge, and tastes even better the next day.
Ingredients:
2 carrots, chopped
2 celery sticks, chopped
1/2 onion, chopped
3 garlic cloves, chopped
3 tbsp tomato paste
1/2 lb green lentils
1/2 lb yellow lentils
Spices and herbs: 1 tsp smoked paprika, 1 tsp coriander, 1tbsp summer savory (skip this if you don’t have it and double on coriander and paprika), 3 tsp salt, few strings of thyme.
1/4 lemon juice
Note: I prefer half and half green and yellow lentils, but it’s ok to use all green or all yellow.
Step 1: Simmer onions, carrots, celery and garlic on medium heat in oil for 5-7 minutes. Add tomato paste, spices and herbs, mix well and then and lentils. Simmer another few minutes.
Step 2: Add water, triple the amount of the pot content and bring to boil. Reduce heat to simmer, cover with lid and cook for 30-35 minutes until lentils are well cooked and the soup thickens a bit.
Step 3: Squeeze the lemon juice at the end and let stand to absorb flavors for 15-20 minutes. The Soup tastes even better the next day.
Great with Farinata - garbanzo bean flatbread which is also super easy to make and is very filling and delicious.
Happy cooking and eat something you love today 💚