Vegetarian Lentil Soup

If you want to have a superhero fighting for you then eat lentils. Vegetarian lentil soup is one of the easiest soups to prepare that makes your heart and your belly happy. Lentils are a vegetarian’s best friend because they boast many health benefits and are tasty in tons of different dishes. Try out this soup to see what I mean!

Before we dive into the recipe let’s build a little excitement by discussing a few of the things lentils do for us. Unlike some of the other beans you can buy, lentils don’t need to be pre-soaked or pre-cooked which saves us time and hassle. When you buy lentils just run them under water to make sure they are dirt and pebble free. After that you’re ready to cook with them!

Lentils are also excellent fighters for our hearts. The massive amounts of fiber found in lentils helps stabilize your blood sugar levels so you don’t spike and crash after a meal. They also aid in digestion and lower cholesterol. The magnesium improves vein and artery clearing allowing blood and oxygen to flow easily to the heart. Also, being cognisant of iron and protein levels is important as a vegetarian but lentils make it easy. The protein helps to keep you fuller longer which is great for maintaining a healthy weight and the iron increases your energy levels.

Are you excited to eat some lentils now? I thought so. The good news is vegetarian lentil soup is super easy and fast to make. It gets better over time the longer it sits and all the flavors get to mix so make enough to store for later.

Ingredients

1 large white or yellow onion
3 celery stalks, sliced thinly
3 carrots, chopped into small pieces
1 bag of dried lentils, normally 2 cups
3 cloves of garlic, minced
6-8 cups of vegetable stock
4 cups of water
2 tablespoons of olive oil
2-3 bay leaves
½ tablespoon of thyme
1 teaspoon rosemary
Salt and pepper to taste

Directions

Turn on the burner under a large soup pot (at least 5qt.) to med-high heat
After pot has warmed for 2 minutes, add olive oil (it should glide smoothly and pop a little)
Immediately add the diced onions, celery and carrots
After the veggies are medium soft and the onions are translucent (about 4-5 minutes) add the lentils
Cover with your vegetable stock and water (should be 10-12 cups of liquid total)
Add garlic, bay leaves, thyme and rosemary and bring to a boil
Once pot is boiling turn heat down to low, and cook for 20-30 minutes until lentils are tender
Add salt and pepper to taste and you’re ready to go!
Note: remember that you still have whole bay leaves in there, it’s fine to leave them in if you watch for them when serving but feel free to fish them out now

See? Vegetarian lentil soup is a breeze. Most traditional lentil soups require a ham bone which adds extra saltiness to the stock. The problem is these legume superheros soak up the salt and end up making a super thick, sludgy soup. Our vegetarian version is more well-rounded with enough liquid to need a spoon and all the nutrient fighting power of the lentils and veggies. This is a great meal for midday or to accompany with a salad and glass of red wine for a super antioxidant rich dinner. Whenever you eat it though, it will make your body happy and your taste buds smile.