Lentil Soup (No Oil, No Refined Sugar, Gluten Free)


My friend’s Italian mama occasionally makes this soup and sends it to me through my friend via take out containers. I have never met her, but imagine her making this heart warming and nutritious broth with a lot of love in her kitchen. This is my whole food plant based no oil version of Italian mama’s soup. Happy Vegan Day everyone!

Ingredients

1 cup lentils (soaked overnight and drained)
6 cups stock
1 onion chopped
2 cloves garlic chopped
1-2 carrots chopped or grated
1 stalk celery chopped or grated
1 teaspoon oregano
1 handful fresh parsley or dill chopped
Salt and pepper (optional)

Method

  1. Sautee onion in pot with 2 tablespoons of water until onion is soft.
  2. Add garlic and sautee for another minute.
  3. Add remaining ingredients except for oregano and parsley.
  4. Bring to boil then reduce heat to a simmer for 45 minutes.
  5. Add herbs and seasoning, simmer for another 30 minutes. You can simmer for longer.