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Hearty Lentil Soup

What you need: 

1 15 oz. can lentils
1 14.5 oz. can stewed tomatoes (or diced tomatoes)
1 cup vegetable broth
1 teaspoon minced garlic
1/2 teaspoon dried oregano leaves
1/8 teaspoon crushed red pepper flakes
sea salt to taste
1 tablespoon extra virgin olive oil (optional)

What you do: 

Combine lentils, tomatoes, vegetable broth, garlic, oregano and red pepper. Add salt to taste. Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes. Just before serving, stir in the olive oil. If you want it thicker, leave out the vegetable broth. This is so simple, but full of flavor.
Per serving: 255 calories, 7 g fat, 15 g protein, 32 g carbohydrate, 0 mg cholesterol, 348 mg sodium

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
2

SO HOW'D IT GO?

Hello All,

New Vegan Here!  This was the very first time I have made and tried lentil soup, this was delicious, I was pleased.  Although Hubby and 1 year old were skeptical...one year old tried it and had a few bites, but Hubby would not touch it with a ten ft. pole!  I am the only vegan in my house at the moment, but hubby is supportive!

Thanks so much! 

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I added a big carrot and a zucchini (both shredded) and two tablespoons of ground linseed. Turned out more of a stew than a soup, but yummy nonetheless! This'll be a staple for being quick, easy and delicious. ;)b

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