" You won't find a better Winter Soup Recipe than this Vegan Lentil Soup. So easy to make and enormously satisfying and tasty!
- Debra Klein
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. Then stir in a large sprig of fresh thyme.
Use an immersion blender to puree about 1/3 of the soup. Mix in kale and allow to cook for 5 minutes to wilt. Stir in balsamic vinegar.
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.