Tomiffy Design
Vegan Lentil Soup
Serves 8
3 cups green lentils
12 cups water
1 Vegetable Bouillon
2 tablespoons canola oil
1 large onion, diced
3 large carrots, diced
4 celery ribs, diced
3 Bay leaves
2–4 tablespoons balsamic vinegar (optional)
sea salt, to taste
1. Rinse lentils thoroughly and place in large stockpot with water.
2. Bring to a boil and skim the foam. Reduce heat, add Vegetable Bouillon and Bay leaves and simmer for 1 hour.
3. In a large frying pan, heat the canola oil and sauté the diced onion. When the onions are soft, add the diced carrots and diced celery and continue cooking until the carrots and the celery are slightly soft.
4. Add the sautéed vegetables to the cooking lentils for the last 20 minutes of cooking. Mix in the balsamic vinegar to taste. Use more water as needed to thin soup. Season with salt.
Vegan Lentil Soup
Serves 8
3 cups green lentils
12 cups water
1 Vegetable Bouillon
2 tablespoons canola oil
1 large onion, diced
3 large carrots, diced
4 celery ribs, diced
3 Bay leaves
2–4 tablespoons balsamic vinegar (optional)
sea salt, to taste
1. Rinse lentils thoroughly and place in large stockpot with water.
2. Bring to a boil and skim the foam. Reduce heat, add Vegetable Bouillon and Bay leaves and simmer for 1 hour.
3. In a large frying pan, heat the canola oil and sauté the diced onion. When the onions are soft, add the diced carrots and diced celery and continue cooking until the carrots and the celery are slightly soft.
4. Add the sautéed vegetables to the cooking lentils for the last 20 minutes of cooking. Mix in the balsamic vinegar to taste. Use more water as needed to thin soup. Season with salt.