Vegan Lentil Soup
Hello & Happy Tuesday!!
Truth, I can’t remember the last time I had lentil soup! When I lived in Miami back in 2007 there was a place that had the best lentil soup. Since then, the flavor has just been embedded in my mind and I never even ordered it at other establishments and didn’t see myself attempting to create my own version.
However, while looking to expand the array of soups I’ve explored, I had an itching to just give it a go. Like all my recipes, if I’m not crazy about it, I don’t share it. THIS soup though, actually came out really good!
A lot of soups are packed with non vegan broths and lots of sodium, so I steer clear of ordering them while dining out. At the end of the day, if I get a craving for soup, I make it myself! Other common ingredients are heavy cream. While cream isn’t ideal in any soup you want to consume, it adds a richness to recipes and gives it some body. Coconut milk is a wonderful cream substitute, but at the same rate it can overpower the flavor. If it doesn’t blend well with that flavor profile then you’ll just have a very confusing soup lol.
What’s great about lentil soup or perhaps just this soup, is that you don’t even need to use coconut milk. By adding simple almond milk the soup is good to go!
What I love about this soup is, its nutrient dense, packs tons of flavor, minimal steps, affordable and accessible ingredients, can be made in bulk, has multiple textures with the shiitake bacon, a hint of spice and is non vegan approved!
If you love a classic staple soup that doesn’t disappoint, you have to try my recipe for vegan Lentil Soup with shiitake bacon !!
Why this soup rocks:
Can be made in bulk
Non vegan approved
Watch the tutorial above!!
Eat Drink Shrink
Yields 4 servings
25 minPrep Time
30 minCook Time
55 minTotal Time
- ¾ cup green lentils, rinsed
- 1 tablespoon olive oil
- 1 medium shallot, fine dice or yellow onion (I'd go with yellow for more flavor)
- sea salt and ground black pepper, to taste
- 2 cloves of garlic, minced
- 2 teaspoons fresh thyme leaves, minced
- 1 bay leaf
- 2 tablespoons white wine
- 2 teaspoons gluten-free tamari soy sauce
- 1 ½ cups vegetable stock
- 1/3 cup almond milk
- 2 stocks celery
- 2 carrots
- 1 1/2 tsp cumin
- 1 packages of shiitakes (sliced)
- 1 tbs tamari
- 1 tbs liquid smoke
- 2 tbs coconut oil
- 1 tbs vegan Worcestershire
- 1 tsp red pepper flakes
- Shiitake Bacon: Slice the mushrooms, coat in all the ingredients and bake in the oven on 250 for 30 minutes. Rotate the mushrooms in midway for an even cook. Mushrooms should be crispy, not hard. (coat in ingredients for however long you can)
- Bring a medium saucepan of water to a boil. Add the lentils to the water along with a fat pinch of salt. Simmer the lentils until they’re just-tender, about 20 minutes. Drain and set aside.
- In a braiser or medium soup pot, heat the olive oil over medium heat. Add the shallots or onion to the pot and stir. Cook the shallots until slightly softened and translucent, about 4 minutes. Add the celery and carrots and cook for 7-10 minutes. Season with salt, pepper, and cumin. Add the garlic and thyme to the pot and stir. Once the garlic is fragrant, about 30 seconds, add the white wine and tamari to the pot. Add the drained lentils, vegetable stock, plant milk, and bay leaf to the pot. Stir and bring the mixture to a boil. Let simmer for 30 minutes, remove bay leaf.
- Ladle half of the mixture into your blender pitcher, ensuring that you include enough of the liquid. Blend on high until completely smooth. Scrape the creamy mixture back into the pot. The texture should be like a thick and creamy stew. For a thinner texture simply add more broth.