This is delicious Plant-Based Lentil Soup is warming, thick and filling that’s super easy to make.
This must be one of the easiest and quickest soups to make that packs an enormous nutrient punch. It’s full of red lentils, leeks, carrots, onions and celery. It’s a meal in a bowl!
Plant-Based Lentil Soup
- Large stock pot
- Wooden spoon
- Soup bowls
- Measuring jug
- Sharp paring knives
- 1 large onion sliced
- 3 stalks celery sliced
- 2 large leeks sliced
- 1 tablespoon tomato puree
- 180 g red lentils rinsed until the water runs clear
- 1250 ml Marigold vegan bouillon
- 1 teaspoon Worcestershire sauce
- 2 small bay leaves
- 2 carrots sliced
- Add 4cm of water to a large pot and add all the vegetables. Cook over a medium heat for about 10 minutes until the veg are softened. Stir occasionally to ensure they don't catch on.
- Add all the remaining ingredients, bring to a boil and then simmer for 20 minutes with the lid half on.
- Use a stick blender to puree the soup or transfer it to a blender. Check the seasoning and then serve with homemade wholemeal or wholegrain bread.
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