How to Make Vegan Lentil Soup

Step #1: Heat a large Dutch oven or another heavy-bottomed pot over medium heat. Add the oil and heat until shimmering. Add the onions, leeks, celery, and carrots to the pot. Sauté for five minutes, or until golden. On one hand, I’m thrilled to have an excuse to make Easy Tuscan Bean Soup, Caramel Apple Sangria, and this Vegan Lentil Soup. On the other, I just cannot handle that summer is nearly over. Step #2: Pour in the broth and scrape any brown bits on the bottom of the pot with a wooden spoon. Add the lentils, thyme, bay leaves, pepper, and nutmeg. Cook for 30 minutes on medium, covered. Step #3: Add the potatoes and cook for an additional 15 minutes, until the lentils and vegetables are tender. Stir in the vinegar and sugar, then add salt to taste. Serve with warm bread and vegan butter. Just remember not to over-blend if you enjoy having distinct green lentils and vegetable pieces in your soup. To reheat, warm it on the stove over medium heat until hot, stirring occasionally. Alternatively, you can reheat it in the microwave. Heat it in a microwave-safe container, stirring occasionally, and continue heating until it’s thoroughly warmed.

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