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| Vegan Lentil & Sausage Soup |
Light and hearty soups are perfect for summer time. We don't want to be weighed down when we are eating and we want it to make us feel light and healthy. This recipe is a perfect summer time soup. With all fresh ingredients and hearty lentils, you will feel light after eating it and not feel guilty when having a big bowl full. A soup with lots of flavor and low fat to boot, you will be able to feel great in knowing everything that is in your food and and in your body. Serve the soup with fresh parsley on top, optional vegan parmesan. Pairs great with a fresh garden salad and your favorite crusty bread, perfect for lunch or dinner. With plenty of leftovers you will be guarenteed to have a yummy healthy soup to last a while. Enjoy!
Vegan Lentil & Sausage Soup
-2 Tablespoons vegan butter or oil (your favorite)
-1 pound French green lentils
-2 to 3 Tablespoons oil (use your favorite)
-1 cups diced yellow onions
-1 Tablespoon garlic, minced
-1 teaspoon salt
-Freshly ground black pepper, to taste
-1 Tablespoon freshly minced thyme leaves
-1 pound French green lentils
-2 to 3 Tablespoons oil (use your favorite)
-1 cups diced yellow onions
-1 Tablespoon garlic, minced
-1 teaspoon salt
-Freshly ground black pepper, to taste
-1 Tablespoon freshly minced thyme leaves
-1 Tablespoon freshly minced parsley
-1 teaspoon ground cumin
-1 cups medium diced celery & including leaves minced
-1 cups medium diced carrots
-12 cups Vegan Chicken Stock or 12 cups water with vegan bouillon added to measure
-1 teaspoon ground cumin
-1 cups medium diced celery & including leaves minced
-1 cups medium diced carrots
-12 cups Vegan Chicken Stock or 12 cups water with vegan bouillon added to measure
-2 teaspoons vegan pork/ham bouillon (optional)
-2 cups pureed stewed tomatoes or crush tomatoes
-2 to 3 vegan sausages, cut in 1/2 lengthwise and sliced 1/3-inch thick
-2 cups pureed stewed tomatoes or crush tomatoes
-2 to 3 vegan sausages, cut in 1/2 lengthwise and sliced 1/3-inch thick
(vegan crumbles can be used =2 cups)
-1 Tablespoon vegan bacon bits
-2 teaspoons red wine vinegar
-2 teaspoons red wine vinegar
Directions
Prep all your veggies and set aside when ready to use. In a food processor, puree the stew tomatoes until liquefied (set aside 2 cups). Lastly chop sausage and set aside for the soup.
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| Prepped Veggies |
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| Prepped Sausage |
In a large stockpot over medium-high heat, heat the olive oil and saute the onions, carrots, celery, garlic, salt, pepper, thyme, parsley, vegan bacon bits, and cumin for 10 to 15 minutes, or until the onions are translucent.
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| Saute Veggies |
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| Translucent Onions |
Once veggies have cooked down, add in the lentils and stir to combine.
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| Add Lentils |
Add the vegan chicken and pork broth/bouillon, tomato puree, and chopped sausage. Cover, and bring to a boil.
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| Add Vegan Broth |
Reduce the heat and cook on medium-low heat for 45 to 1 hour, or until the lentils are cooked through and tender, stirring occasionally. Once done, check for seasonings. Once the soup is done, add the red wine vinegar and simmer for 5 to 10 more minutes. Serve with vegan Parmesan and freshly chopped parsley. Pairs great with salad and your favorite crusty bread, Enjoy!
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| Ready to Serve Soup |
-Amy
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