Hearty Veggie Lentil Soup - Vegan

I've been making this soup over and over again for the last few months. That might sound weird since we're dead in the middle of summer. But it's quick, easy and cheap! And I'm all about those things so it's no wonder this has been my go-to! 









One of the best things about this is how much food you end up with! I have lunch for the entire week and then some. I always portion it out into my lunch containers so it's an easy grab & go every morning.




























If you're a long time reader, you know from previous recipes that I'm not the biggest fan of measuring. I like to live on the edge and wing it when it comes to throwing in seasonings. I stand by "season to your liking"!




INGREDIENTS:
Olive oil
chopped fresh garlic
chopped onion (I use green spring)
chopped carrots
chopped potatoes
chopped zucchini
1 can kidney beans (rinsed)
1 can corn (rinsed)
a few cans of crushed tomatoes
a carton of veggie broth
1/2 cup red lentils
1/2 cup green lentils
seasonings of your choice, I chose:
thyme
basil
oregano
cayenne
parsley
salt/pepper
garlic powder



INSTRUCTIONS:
start your pot with heating a few tablespoons of oil
throw in the garlic and onions to start the flavors going
add a cup of water to avoid burning
dump in all the chopped veggies: carrots, potatoes, zucchinis
let those cook together for a few mins
dump in all the canned goods: beans, corn, tomotoes
start to boil
pour in the veggie broth
add lentils and seasonings
bring to boil
then let simmer for about 45 minutes to an hour



Enjoy!
I like to top my bowl off with some fresh parsley as seen in my IG post from one of the million times I've made this soup.  And I'm enjoying this for my lunch right now as I hit publish on this post! Check it out over on my Snapchat @ mskellylouise









Do you have a favorite easy go-to recipe? 
Let me know if you end up trying this! 

xo



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