Some of you may remember me posting this lentil soup recipe while we lived in Mexico.
This is one of my favorite recipes for a simple, vegan dish that can be prepared ahead of time and waiting for you in the slow cooker when you come home from work. The soup is perfect for this bitterly cold weather we are experiencing in Kansas City. And by bitter cold, I mean our pipes froze and burst during the frightening Polar Vortex that came through this area. I came home from working late one night to about 1-2 inches of water in my basement. Sigh… Wake me up when winter is over!
If you missed my lentil soup recipe, here it is again. Enjoy!
- 2 Tablespoons olive oil
- 1/2 a medium sized onion, finely chopped2 carrots, finely chopped
- 2 sticks of celery, finely chopped
- 16 oz or 1 pound of dried lentils
- 1 can of diced tomatoes
- 2 qts vegetable broth
- 1 tsp cumin
- 1 tsp black pepper
- 1/2 tsp chili powder
- salt to taste
- if you need a little kick, add some Siracha or Tabasco
- cheese for topping (vegan cheese if you want a vegan meal)
In a large sauce pan, saute the onion, carrot, and celery in olive oil. Cook for 5-7 minutes or until the onion is translucent. Add the lentils, broth, tomatoes, and seasoning. Heat to boiling. Reduce heat and cover. Cook for 45 minutes or until lentils are soft. If desired, use an immersion mixer to puree to desired consistency. If cooking in the slow cooker, add everything and cook on low all day.