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!