Lentils cook up very quickly compared to other legumes which may require to be soaked overnight and then cooked for an hour or more. In about 45 minutes you can have a home-cooked meal of lentil soup. And as an added bonus, lentils are very inexpensive making them a budget-friendly food. The lentils I use in this soup are called French lentils, which are also sometimes referred to as Le Puy lentils. They are small with blue speckles and hold their shape during cooking making them a great addition to salads! Once the lentils are cooking and you have a moment to spare, begin chopping your vegetables. You can then add them to your simmering lentils and your soup will be ready to go in about 20 minutes! Follow the recipe below for a time-saving way to have a healthy lunch or dinner. Serve with homemade gluten-free bread for a hearty gluten-free and vegan winter meal!
Ingredients
2 cups
French lentils
sorted and rinsed
10 cups
vegetable stock
(or water)
2 tablespoons
extra virgin olive oil
1 large
onions
diced
3 large
carrots
sliced into rounds
4
celery stalks
chopped
1 tablespoons
Italian seasoning
¼ teaspoons
cayenne pepper
(optional)
2 cups
diced tomatoes
2 cups
uncooked
brown rice pasta shells
2 tablespoons
red wine vinegar
2 teaspoons
sea salt
or to taste
freshly ground
black pepper
¾ cups
finely chopped
parsley
2 cloves
garlic
crushed
