Lentils are a vegan staple, because they’re high in protein and make delicious soups and purées. In wintertime when daylight hours are short and temperatures low, lentil soup becomes a warm and welcome comfort. Depending on how hungry you are, this hearty-sized portion can be one or two servings.
What you’ll need:
- Dried Red Lentils – Sorted & Rinsed (1/2 cup)
- Water (1 cup)
- Olive Oil (1/2 tbs)
- Vine-Ripened Tomato – Diced (1 med)
- Pitted Kalamata Olives – Sliced (5)
- Green Onion – Sliced (1/8 cup)
- Vegan Cream Cheese – Sundried Tomato or Chives Flavor (1 oz)
- Smoked Paprika (1/2 tsp)
- Sea Salt (to taste)
Add water and lentils to a small sauce pan and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
In a medium soup bowl, add olive oil, tomatoes, olives, and onions. Mix well and set aside.
When lentils are cooked (mostly pink instead of red), drain excess water (if any). Add vegan cheese, smoked paprika, and sea salt. Stir until creamy. Add to soup bowl and mix well.
What you’ll need:
- Extra-Virgin Olive Oil (3 tbs)
- Sweet Onion – Chopped (1 large)
- Fresh Garlic – Pressed (4 cloves)
- Red Bell Pepper – Seeded and Chopped (2)
- Celery – Chopped (4 stalks)
- Carrots – Peeled and Chopped (4)
- Vegetable Stock (4 cups)
- Tomato Paste (6oz can/1)
- Roasted Tomatoes – (15oz cans/2)
- Kidney Beans – Drained and Rinsed (15oz can/1)
- Pinto Beans – Drained and Rinsed (15oz can/1)
- Black Beans – Drained and Rinsed (15oz can/1)
- Garbonzo Beans – Drained and Rinsed (15oz can/1)
- Ground Coriander (1 tbs)
- Ground Cumin (1 tbs)
- Ground Marjoram (1 tbs)
- Ground Oregano (1 tbs)
- Ground Tarragon (1 tbs)
- Sea Salt (to taste)
- White Pepper (to taste)
In a large pot, sauté onion and garlic until translucent. Add bell pepper, celery, and carrots, and cook until soft. Stir in remaining ingredients and heat over medium.
Refrigerate unused portion.
Note: When serving, add chopped green onion and a dollop of vegan sour cream.
Also: If you cube a leftover baked potato into a bowl and pour stew over the top, this becomes a hearty meal.
What you’ll need:
- Extra Virgin Olive Oil (2 tbs.)
- White Onion – Chopped (1 med.)
- Carrots – Peeled & Chopped (3 med.)
- Celery – Chopped (3 med. stalks)
- Fresh Garlic – Pressed or Minced (4 cloves)
- Lentils (4-15oz cans)
- Roasted Tomatoes (2-15oz cans)
- Vegetable Stock (1 qt.)
- Dried Bay Leaf (1)
- Fresh Parsley – Chopped (1 cup)
- Lemon Juice (1/4 cup)
- Rice Vinegar (1/4 cup)
- Sea Salt (to taste)
In a large pot, heat olive oil over medium. Mix in onion, carrots, and celery. When onions are soft, stir in garlic. Cook until aromatic but not burned. Add remaining ingredients and mix well. Bring to boil, then reduce heat and simmer for about an hour, stirring occasionally. When done, remove bay leaf (important step!). Using an immersion/stick blender, purée to desired consistency.
Refrigerate unused portion. Leftovers can be enjoyed all week.
Note: Add a dollop or two of vegan sour cream when serving.
aka Alison Reese, Novel: Katy’s Song, Music Enthusiast, Vegan Author, Vegan Book
