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Better Vegan Oil-Free Lentil Soup
Source: Cook's Illustrated, Better Vegan  Category: Vegan Soups and Stews
Prep Time: 15 min  Cook time: 55 min  Total Time: 1 hrs 10 min  Serves 4 to 6
Contains nightshades
About this recipe
This is my favorite lentil soup. It is hearty, yet not too thick, and is packed with flavor. Pureeing some of the soup adds body and texture, and finishing the soup with a splash of vinegar brightens the dish. Lentils are an excellent source of protein, fiber and iron and have many other health benefits.

1 large onion, chopped fine (about 1 1/2 cups)

2 medium carrots, peeled and chopped medium (about 1 cup)

3 medium cloves garlic, minced or pressed through garlic press (about 1 Tbsp.)

1 can (14 1/2 ounces) diced tomatoes, drained (try Muir Glen Canned Tomatoes, Organic Diced Tomatoes, No Sugar Added)

1 bay leaf

1 tsp. minced fresh thyme leaves or 1/3 tsp. dried thyme leaves

1 cup lentils (7 ounces), soaked overnight, drained and rinsed

1 tsp. pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)

½ cup dry white wine (optional)

4 ½ cups + 2 Tbsp. vegetable broth

1 ½ cups water

1 ½ tsp. raw apple cider vinegar (I use Bragg USDA Organic Raw Apple Cider Vinegar, with The Mother)

3 Tbsp. minced fresh parsley leaves

1. Prepare the ingredients.


2. Heat 2 Tbsp. vegetable broth in large stockpot or Dutch oven over medium-high heat. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine, if using, and bring to simmer. Add vegetable broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.

3. Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley.

Cooking time will vary depending on the type of lentils used. We prefer to use French green lentils for this recipe.
This soup can easily be converted to a stew by reducing the amount of liquids by half.
Equipment needed:
Serving suggestion:
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