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Vegan Fully loaded lentil soup

Lentil soup is one of my absolute favorite dishes. I can eat it for breakfast lunch and dinner.

My husband jokes that I could eat this every day…which is probably true. ha.

I just enjoy this meal so much!

Do you have a meal you enjoy as much as I like my lentils?

If you’ve never had lentils before here is a bit of info on them.
Lentils are teensy-tiny, little mini beans, they are very cheap and very nutritious. Lentils are high in protein and high and fiber, so if you are wanting to eat healthier and get “regular” this is the perfect meal to add to your menu.

3 different types of lentils:

“Brown lentils: These have a mild, earthy flavor and will become mushy when overcooked. These are best used in soups.
French green, or Puy, lentils: These have a peppery taste and are better in salads, due to their crunchy texture.
Red lentils: These are common in Middle-Eastern or Indian cuisine and are actually brown Massor lentils that have had their hulls removed. They are most effective in purees and recipe thickeners”

 

For this recipe I use brown lentil beans, because I cook lentils so much, I subscribe on Amazon to have them shipped to me every 4 months. I typically buy the 5lb bag, It’s just more convenient that for me that way.

 

Before you add your lentils to your pot of boiling water,  you will need to spread them out and inspect them to make sure there is no debris on them, because you don’t want any mystery items floating in your soup.

After you inspect them, rinse them in water.

If you want your flavor to really pop, please don’t skip this step. Some type of broth is pretty essential, you can use whatever kind you want: canned broth, bullion cubes, or a veggie base like I am doing in the picture below.

IF you decide to do the canned broth/box of broth you will OMIT the water and just use your broth base, you will need 3 cups of water and 3 cups of vegetable broth.

For my recipe I use kale over any other greens, I love the consistency and the texture of kale. Kale will not over cook and get mushy like spinach does. I used a little over 2 cups of kale because kale is my love, but you can opt to do less, whatever is your personal preference.

This meal has all the perfect components, its super easy to make, plentiful, and inexpensive. I hope you enjoy it.

 

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