Recipe

Vegetarian Lentil Soup

55 min • 4 to 6 servings •

Andrew Sachs

Hearty lentil soup with carrots and celery, topped with a dollop of yogurt, served in a white bowl next to a cutting board and orange pot.

I found some beautiful red lentils beans in Greek deli and simply couldn’t resist. The color was vivid red and they were cheap. This soup is delicious, quick and easy. Feel free to improvise.

Ready

1 onion, diced

A few pours of olive oil (about 3 Tbsps worth)

3 large carrots, diced

3 stalks of celery, diced

1 ½ cups red lentils

5 cups vegetable stock

Sour cream (optional)

Set

Dutch oven or large soup pot

Go!

Saute onion, carrots and celery. Sweat another five to ten minutes or until carrots, onions and celery form a soft Mirepoix.

Add lentils. Stir well and then add vegetable stock.

Simmer for at least ½ hour or until lentils are soft. Add more stock as necessary.

Serve with a dollop of sour cream.

Recommendations

If you use store bought vegetable stock, be careful to purchase a brand with a low sodium content. Too much sodium leaves little flexibility and can result in your soup being too salty. You can always add more salt at the table.

lentils vegan vegetable stock vegetarian

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