Sometimes you just need a simple soup, one that comes together quickly and tastes incredible. As soon as I whipped up this easy vegan lentil soup this week, I knew that I’d be making it again and again this season. Simmered with leeks, carrots, celery, lentils and thyme, this is the perfect meal for a cozy night in, and I promise that your kitchen will smell amazing as it cooks on the stove top.
If you’d like to bulk up this vegan lentil soup, I recommend throwing in some cooked grains, such as rice or barley, just before serving. You could also chop up some fresh kale or chard and let it wilt at the end of cooking. Slice up some crusty bread on the side and you have yourself the perfect autumnal meal. Perfection!
Vegan Lentil Soup
- 1 tablespoon olive oil
- 1 leek, sliced thinly
- 3 cloves garlic
- 3 carrots, chopped
- 3 stalks celery, chopped
- 2 cups dry lentils
- 2 teaspoons fresh thyme, minced (or 1 tablespoon dry)
- 1 tablespoon mirin
- Salt and pepper
- 6 cups vegetable broth or water
- 1 bay leaf
- 1 tablespoon tamari
1. Heat a large pot over medium heat and drizzle in olive oil. Add the leek and saute for 3-4 minutes, until it begins to soften. Then add the garlic, carrots, and celery and saute for another 5 minutes.
2. Add the lentils and thyme to the pot and mix to incorporate everything. Pour in the mirin to deglaze the vegetables and saute for another 2-3 minutes. Add salt and pepper to taste. Finally, drop in a bay leaf.
3. Pour in the vegetable broth and bring the soup to a rolling boil. Simmer, uncovered, for 25-30 minutes, or until the lentils are cooked through and the vegetables are soft. Remove the bay leaf and stir in the tamari. Serve hot.
Also by Molly: Vegan Chocolate Chip Banana Bread Parfait
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Photo: Molly Lansdowne