This Vegan lentil soup is a house hold staple for us. It’s super easy to make, I triple the batch and store this in the freezer for months! It’s one of my husband’s favorite. Lentils are very filling even meat eaters will love this!


2 tbsp. avocado oil

1 cup chopped onion

½ cup chopped carrot

½ cup chopped celery

1 pound lentils, pick and rinsed

1 cup peeled and chopped tomatoes (I don’t peel mine)

2 quarts vegetable stock

1 tsp ground coriander

1 tsp ground cumin

½ tsp cardamom

1 tsp black pepper


Place the olive oil into a large 6 quart pot and set over medium heat. Once hot, add the onion, carrot, celery and let them cook until the onions are translucent about 5 minutes.

Add your seasonings and let them cook for about 1 minute.

Add the lentils, tomatoes and broth. Let it come to the boil. Reduce heat and simmer for about 35-40 minutes. Using a stick blender, puree to your preferred consistency. Serve and enjoy!