Red Lentil Vegetable Soup (Vegan)

Red Lentil Vegetable Soup (Vegan)

A delicious, high protein low fat and very quick to prepare meal, perfect for cold wintery nights. Get a meal on the table in less than one hour - even faster if you do meal prep the day before. Makes great leftovers.

Ingredients

  • 1 large white onion, chopped (2 cups)
  • ¼ cup olive oil
  • 3 large carrots, diced
  • 2 stalks celery, chopped
  • 4 large cloves garlic, minced
  • 2 teaspoons dried oregano leaves
  • 2 bay leaves
  • 2 teaspoons dried basil leaves
  • 1½ teaspoons cumin
  • 5 dried pequin pepper pods
  • 1 (28 oz) can crushed tomatoes with basil
  • 2-1/4 cups dry red lentils, rinsed and drained
  • 4 cans water (use the crushed tomatoes can)
  • 4 vegetable bouillon cubes with herbs (Rapunzel)
  • 4 cups baby spinach leaves, rinsed and thinly sliced (half a 5 oz package)
  • 4 Tablespoons (or to taste) fresh Meyer lemon juice or Balsamic vinegar
  • Kosher or Himalayan pink salt to taste
  • Fresh ground black pepper to taste
Read the whole recipe on Blacks Going Vegan!