Lentil soup is a staple for vegans everywhere. Packed with protein from the lentils and seasoned with rosemary and thyme, it’s a warm and flavorful option.
Let it simmer in a crockpot all day or cook in under 30 minutes. Then, garnish with your freshly harvested parsley and enjoy!
4
servings10
minutes30
minutesThis classic vegetable lentil soup is a delicious way to get plant-based protein and flavor. Seasoned with fresh thyme and rosemary and garnished with parsley.
2 Tbsp water (or avocado oil)
2 cloves garlic, minced
½ white onion, diced
4 large carrots, thinly sliced
4 stalks celery, thinly sliced
¼ tsp sea salt, plus more to taste
¼ tsp black pepper, plus more to taste
3 cups red baby potatoes, chopped
4 cups vegetable broth
2-3 sprigs fresh rosemary
2-3 sprigs fresh thyme
1 cup uncooked green lentils
2 cups chopped kale
Parsley, to garnish
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