Vegan Lentil Soup


1 cup dried green lentils 2 onions, chopped 4 cloves garlic, minced 3 carrots, sliced

4 celery stalks, chopped

6 vegetable broth or low sodium


  1. In a large pot, sauté the onions and garlic until fragrant and translucent.

  2. Add in the carrots and celery and continue to cook for another 5 minutes, stirring occasionally.

  3. Pour in the low sodium vegetable broth into the pot, bringing it up to a high heat.

  4. Then add the dried green lentils to the pot, making sure they are fully submerged by the liquid.

  5. Bring the soup to a boil, then reduce the heat to a simmer and let it cook uncovered for about 2-22 hours, stirring occasionally, until the lentils are tender and the flavors have melded together.

  6. During this time, make sure that you keep an eye on the soup, checking if it needs more water or adjustment of seasoning according to your taste preference.

  7. Once the lentils are done, use an immersion blender or carefully transfer the soup to a blender and puree it until smooth and creamy. Alternatively, you can also use a regular blender or let the soup cool down enough before processing it through a food processor or using a handheld blender.

  8. Return the soup back to the pot, reheat it over medium heat as needed, and serve hot with some fresh herbs like parsley, cumin, or bay leaves added to the top for garnish and additional flavor boost. This vegan lentil soup is perfect for cold winter days or anytime you crave a hearty, nutritious meal. Enjoy! :D) The recipe yields approximately 6 servings. Bon appétit! Let me know if you need any further assistance or modifications to suit your specific dietary requirements or preferences. Remember to always check ingredient labels thoroughly to ensure they align with your vegan and gluten-free criteria. Happy cooking! :) - Let me know if you want me to provide more Latinox Vegan recipes or not. Thank You! :)