Lentil Soup (GF & Vegan)

Lentil Soup is the perfect meal during the winter. We have had a very odd winter here in Southern Ontario. One day is will be so cold you don’t want to go outside and the next it will be like a cool spring day. So Lentil Soup is great to make and have on those cold days or freeze to have on hand. We absolutely love soup season. Eating soup allows you to take a break from the cold and it’s delicious. Also, lets face it, it just gets way too hot here in the summer to enjoy soup.

This Lentil soup I originally came across on instagram through the accounts Convey The Moment/The Kindest Plate. However, I believe she found the recipe through Bowl of Delicious. We have tweaked the recipe a little bit to reflect our likes. This is something that you can do with a lot of recipes and especially soups. Adding a little more of something you like or a little less of something you dislike is the best part of cooking.

More Lentils Less Meat

Lentil soup is very healthy and this recipe is packed with nutrition of flavour. We used Better Than Bouillon for the vegetable stock but you could also used homemade stock or stock out of a container. We just prefer to use bouillon because it is cheaper in the long term. It also takes up less space in the cupboard. I have mentioned before that this brand is not certified gluten free so use with your own discretion.

Lentils are something I have been wanting to add more to our diet. As mentioned before we are also decreasing the amount of meat we are eating. This recipe checks both of those boxes. It also makes a large amount so we ate about a third of it. Put a third in the fridge to be eaten in the next couple days. Then froze the rest of it. This allows us to pull it out and thaw when we are short on time, or just want an easy dinner.

I should warn you, this soup is super hearty and filling but thats what makes it so great. You will stay full for a long time and hopefully won’t want to snack before bed. You should try and use fresh herbs if they are available to you, but if not, dried will work. We actually had to use majority dried herbs because we were unable to find fresh in our grocery store. Just another reason I can’t wait for Spring and gardening.

Well lets get into making this delicious soup. If you’re looking for more winter meal ideas check out Gluten Free Bacon and Beef Chili. It is packed with healthy beans but also has tender beef. Making for another great winter meal when you’re trying to escape the cold.

If you try out this recipe, let us know if you like it in the comment below!

Print Recipe

Lentil Soup

Lentil Soup that is naturally gluten free and vegan. Providing a healthy, hearty and nutritous meal, perfect for the whole family.

Prep Time

2-4 hours

Cook Time

45 minutes

Servings

servings

Ingredients

• 1 lbs dry green lentils
• 1/4 cup plus 1 tbsp olive oil
• 2 medium yellow onions diced
• 4 celery stalks thinly sliced
• 5 cloves garlic minced
• 1/2 cup red wine we use Caleta Cabernet Sauvignon Merlot
• 6 cups water
• 6 tsp vegetable better than bouillon
• 1 can (28 oz) Unico diced tomatoes certified by the Canadian Celiac Association
• 2 bay leaves
• 1 tbsp parsley fresh or dried
• 1 tbsp oregano fresh or dried
• 1 tbsp basil fresh or dried
• 1 tbsp mint fresh or dried
• 1 1/2 tsp Salt we use iodized
• 1/2 tsp Black Pepper
• 1/4 cup red wine vinegar

Prep Time 2-4 hours Cook Time 45 minutes Servings servings Ingredients 1 lbs dry green lentils 1/4 cup plus 1 tbsp olive oil 2 medium yellow onions diced 4 celery stalks thinly sliced 5 cloves garlic minced 1/2 cup red wine we use Caleta Cabernet Sauvignon Merlot 6 cups water 6 tsp vegetable better than bouillon 1 can (28 oz) Unico diced tomatoes certified by the Canadian Celiac Association 2 bay leaves 1 tbsp parsley fresh or dried 1 tbsp oregano fresh or dried 1 tbsp basil fresh or dried 1 tbsp mint fresh or dried 1 1/2 tsp Salt we use iodized 1/2 tsp Black Pepper 1/4 cup red wine vinegar

Instructions

1. In a large bowl soak your green lentils for 2-3 hours or overnight. If you haven't done this, you can also pour boiling water over the lentils and let sit for 30 minutes. This speeds up the cooking process. Drain and rinse.
2. In a large pot over medium-high heat add in 1 tbsp of olive oil. Add in diced onions and thinly sliced celery. Cook until onions start to be translucent and brown, takes about 3 minutes.
3. Add in the garlic and stir until fragrant, 30-60 seconds.
4. Pour in red wine and stir until it has reduced to half its original amount. This takes about 2 minutes.
5. In a large bowl or measuring cup, add 6 cups of water and 6 teaspoons of vegetable better than bouillon. Stir until bouillon is completely dissolved.
6. Pour the stock into the pot on the stove. Also add in can of diced tomatoes, bay leaves, parsley, oregano, basil, mint, salt, pepper and soaked lentils. Stir everything together.
7. Bring the pot to a boil and cover with a lid. Once boiling bring the temperature down to low and allow to simmer for 30 minutes. Or until the lentils are tender.
8. Take the pot off the heat and stir in remaining 1/4 cup of olive oil, as well as the red wine vinegar. Taste to make sure it is to your liking, you can always adjust any herbs, salt or pepper.
9. Divide into bowls.
10. ENJOY!

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