" Vegan Lentil Recipes are rich in plant based protein and fiber making them a healthy and satisfying choice. This easy homemade soup recipe is simple to make with wholesome ingredients and everyone will adore it. "
- Debra Klein
In a large soup pot over medium heat, add 2 Tablespoons olive oil or veggie broth and sauté onions, carrots, celery and parsnips. Stir occasionally to prevent sticking to bottom of pot. Stir in lentils to coat with spices.
Add stock and tomatoes. If everything is not covered in liquid, add some water ½ cup at a time so that all veggies and lentils are submerged. Add a large sprig of fresh thyme.
Use an immersion blender to puree about 1/3 of the stoup for a thick and creamy base. Mix in kale and allow to cook for 5 minutes to wilt. Stir in the balsamic vinegar. Taste for seasoning, adding more vinegar, crushed pepper or salt as desired.
Garnish with fresh parsley. Soup will stay good in fridge, tightly covered for one week, or freeze for up to 3 months.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.