This is best vegan Lentil soup with vegetables I have ever made. Perfect for winter. Perfect for cuddling. Perfect for supper. Perfect for lunch. Perfect for 2!  Cooked in a low heat for 3 hours and seasoned with 5 spices, this lovely soup makes the heavy cold winter seem warmer. Feels our hearts with food love.

Ingredients for 4

  • 2 celery sticks
  • 1 large carrot
  • 1/2 onion
  • 1 tablespoons of olive oil
  • 1 cube of vegetable stock
  • 1 can of  pealed tomatoes
  • 1 1/2 cups of green organic lentils
  • 1 teaspoon of oregano
  • 2 laurel leafs
  • 1 teaspoon of thym
  • 1/2 reaspoon of cinamon
  • 5 cups of water
  • salt
  • pepper

For the garnish

  • coriand leafs
  • sliced avacado

Instructions

Preaheat olive olil in soup pot in medium heat

Add the onion diced and sauté until soft

Cut celery and carrot into small squares, add to pot and saute for 5 mins

Add lentils and sauté for 1 min

Add 2 cups of water tun heat up

Add vegetable stock and all spices, mix well and let it boil

Add canned tomatoes when water starts to boil and turn heat to medium

Continue adding water gradually as needed until lentils are soft (1 1/2 hour for me)

Taste, add salt and pepper to taste, or if you are crazy mexican like me dried chile pasilla

Serve hot with some avocado and coriand leafs on top

 

Enjoy !