Hearty and nourishing, this vegan lentil veggie soup is packed with nutritious ingredients like carrots, onions, tomatoes and vegetable broth for a delicious African-inspired dinner.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 732 mins – easy
🍽 6 servings – 164 kcal per serving
|
Serving
314g |
Fat
0g |
Sat. fat
0g |
Sodium
428mg |
|
Carbs
31g |
Fibers
6g |
Sugars
6g |
Proteins
9g |
INGREDIENTS
- 1 cup lentils
- 1.5 cups carrots
- 1.5 cups celery sticks
- 1.5 cups onions
- 3 cloves garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- half tsp dried thyme
- 1 tsp dried parsley
- 2 bay leaves
- 3.5 cups vegetable broth
- 14.5 oz tomatoes
- 1 tsp black pepper
TOOLS
- 1 colander
- 1 knife
- 1 slow cooker
- 1 wooden spoon
- 1 lid
STEPS
Rinse lentils with water in a colander.
In the same colander, drain the lentils.
Chop carrots, celery sticks, and tomatoes. Then, peel and mince onions and garlic.
In a slow cooker, combine lentils, carrots, celery sticks, onions, garlic, basil, oregano, thyme, parsley, and bay leaves with a wooden spoon. Stir in vegetable broth and 1.5 cups of water. Cover the slow cooker with a lid and cook on low heat for 12 hours. Then, turn it off and remove the lid. Season with black pepper and remove bay leaves. Stir again to get a lentil veggie soup.
It’s ready to be served !
