Easy and Delicious Vegan Lentil Soup

Lentil Soup

I have this desire to cook healthy, interesting meals during the week, but more often than not we find ourselves opening a can of beans to make tacos or heating up some frozen indian. This soup, however, makes it easy to make an entire meal in an hour and less than twenty minute requires any sort of attention. This soup sounds entirely too healthy to be delicious (it is vegan and oil free after all), however, I promise it will be wholly satisfying.

Lentil Soup
2 cups of lentils, rinsed (I often mix whatever I have on hand)
5 cups of water
1 teaspoon salt
6 cloves garlic
1/2 large onion (approximately 1.5 cups)
2 carrots
1-2 celery sticks
4 whole canned tomatoes, chopped
Black pepper to taste
Thyme, bay leaf, basil, oregano
Red wine vinegar to drizzle on top

Simmer lentils with water and salt in a large pot for approximately 20 minutes until tender.

Meanwhile, use a food processor to chop garlic (feed through tube while processor is on) and onion, until roughly diced. Transfer to bowl. Chop carrots and then celery in food processor and transfer each to the bowl. Add whatever herbs you desire to the bowl, either dried or fresh. If using dried, 1/2 teaspoon should be sufficient. Add the chopped tomatoes.

After the lentils are tender, add the bowl of vegetables and herbs to the pot. Simmer on low, stirring occasionally, for 20-30 minutes. 

Ladle into bowls and top with red wine vinegar.

Makes 4-6 generous servings.