Monday, April 22, 2013

New Recipe: Lentil Soup

Lentil Soup with Vegan Sausage

Ingredients

1 medium onion, chopped
3 cups soaked brown lentils, drained and rinsed*
2 vegan sausages, chopped into disks, add more to taste*
2 Tbsp Olive Oil
1 Tbsp dried parsley
1 Tbsp dried basil
1 tsp garlic powder
1 8 ounce can diced tomatoes with liquid
6 cups veggie broth*
Sea Salt or Kosher salt to taste

Method

1. In a large pot, add olive oil, chopped onions and chopped vegan sausages. Stir until onions are soft and sausages are browned.
2. Add the broth, canned tomatoes and soaked lentils and stir until well incorporated.
3. Add the garlic powder, dried basil and parsley and turn the heat low and simmer for about
forty minutes or until the lentils are soft and still whole and the flavors are melted together.
4. Serve with brown rice or pasta.

*Note:
-Tofurky vegan sausage is great for this. It costs about three dollars at Trader Joe's and I
still have enough left to make another recipe calling for them.
-I also soaked the lentils for 24 hours and they turned out great. If you have some left over, it's best to
freeze them and use them when needed.
-For the broth I used the six cups of water and a vegan bullion paste (about a tablespoon)
-Although I made this recipe with what I had on hand, I recommend fresh herbs, whole garlic
and for a more filling soup adding green vegetables such as kale and broccoli.

I made this soup the other day and it turned out to be amazing. It got an omnivore approval and it
can be tailored to the taste of anyone who wants a vegan soup that is still healthy and filling.