Green Lentil Soup

#vegan #vegetarian

By: Gill Renée

Total Time: 30 min.

Servings: 2

Ingredients

• 4 medium carrots

• 1 Tbsp. olive oil

• 1 large onion

• 4 cups vegetable broth*

• 1 tsp. thyme

• ½ cup green lentils

• 1 tsp. apple cider vinegar**

• salt & pepper, to taste

  *Since most households use broth, I suggested using vegetable broth in this recipe. However, if you prefer to use concentrated broth such as bouillon cubes or paste, please don’t hesitate to substitute that by following the instructions provided for your specific concentrate.

  **You can use white vinegar as a substitute.

Cooking Steps

Prep & Cook Vegetables

Dice 1 large onion and cut 4 medium carrots into about ½ in. slices. Add 1 Tbsp. olive oil to a large pot and heat over medium heat. Add cut vegetables into pot and cooking for about 4-5 min or until browned, stirring.

Add in Other Ingredients

To browned vegetables, add in 4 cups of vegetable broth. Stir in 1 tsp. thyme and season to taste with salt and pepper. Bring to a boil over medium-high heat.

Cook Lentils

Rinse ½ cup of green lentils. Stir in the rinsed green lentils once broth has come to a boil. Cover and cook over medium heat for 25 min.

Mix in Vinegar

To the soup, mix in 1 tsp. apple cider vinegar. Spoon into bowls and serve!

A fan of this vegan recipe? Try another vegan recipe which is my take on Paella: Vegan Bean and Pepper Paella!

Nutrition Facts

(Per Serving)

Calories: 223

Fat: 8g

Net Carbs: 25g

Total Carbs: 33g

Fiber: 8g

Protein: 8g

The above nutrition facts are only estimates and may not be representative of your final product.