Easy Red Lentil & Vegetable Soup
Recipe type: Soup
Cuisine: Plant-Based
Serves: 6
This is one of those recipes that offers flexibility. For example, if you have a few celery stalks in your fridge that you want to use up, simply slice them up and saute along with the onion. Of if you don't have veggie broth, you can use chicken broth. Pretty much anything goes!
  • 1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
  • 1 small onion, cut into ¼-inch dice, (1 cup)
  • 3 to 4 large button mushrooms, roughly chopped, (1 cup)
  • 1 large clove garlic, minced
  • ½ teaspoon celery seed
  • One 32-ounce carton all-natural vegetable broth
  • 2 cups water
  • 2 medium carrot, shredded on the large holes of a box grater, (1 cup)
  • 1½ to 2 cups bite-size cauliflower florets
  • 1 cup split red lentils
  • 6 sprigs fresh thyme
  • Grated Parmesan cheese, optional
  1. Heat 1 tablespoon of the oil in a dutch oven or large saucepan over medium heat. Add the onion and mushroom and cook, stirring frequently, until tender, about 7 minutes. Adjust the heat accordingly.
  2. Add the remaining 1 teaspoon oil, garlic, and celery seed and cook, stirring frequently, until the garlic is fragrant, 1 to 2 minutes.
  3. Add the broth and water, increase the heat to high, cover, and bring to a boil.
  4. Remove the cover, stir in the carrots, cauliflower, lentils, and thyme. Replace the cover, reduce the heat, and cook at a low boil, stirring occasionally, until the lentils and cauliflower are tender, 20 to 25 minutes.
  5. Remove the thyme stems. Season with kosher salt and pepper to taste. Serve in individual bowls, and top with grated Parmesan cheese as desired.
You can easily double the onion, mushrooms, and carrots. Go for it!
Nutrition Information
Serving size: 1⅓ cups Calories: 171 Fat: 4 g Saturated fat: 1 g Carbohydrates: 26 g Sugar: 4 g Sodium: 376 mg Fiber: 12 g Protein: 9 g Cholesterol: 0 mg
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2020/01/01/easy-red-lentil-vegetable-soup/