Hey everyone 🌸
My grandmother makes a killer lentil soup. It is savory, hearty, & delicious. It hits the spot when you need a big bowl of something hot that’s filled with love! It is a very basic recipe, and with just a few alterations can be made into an absolutely immensely flavorful vegan dish. It is a whole meal in a bowl.
Last night was my very first time making this soup suitable for a vegan diet. I am still amazed with how delectable this batch of soup came out. And on the plus side, you will probably already have all of the ingredients you’ll need to make this soup!
If you decide to try my vegan lentil soup recipe, please tag me via Instagram at @alexandrabrea_ and credit my blog so I can see your creations and read all your feedback. I am super excited to see how your batch turns out, and if you love it as much as I do !!
So, let’s get started
First, the ingredients!
1/4 cup of oil- your choice- I used avocado oil
6 medium cloves of garlic -minced
3 tablespoons of fresh Italian parsley – chopped
2 medium carrots – diced small
The heart of the celery w/ the leaves + one big rib – diced small
1/4 of a Yellow onion – diced small
1/4 teaspoon of course sea salt – I added a little bit more
2 tablespoons of Vegetable base- better than bouillon’s is certified vegan, and absolutely delicious
4 cups of vegetable broth
3 cups of water
1 (14.5 ounce) can of organic diced tomatoes
8 ounces of brown lentils
3 big handfuls of chopped kale
Heat your 1/4 cup of oil in a 6 quart pot. Once the oil comes to a slow simmer – add your garlic, onion, celery, carrots, salt & vegetable base. Let vegetables sauté for about 20 minutes, or until browned and soft!
Once the vegetables are soft and browned- increase heat to medium-high and add your vegetable broth, water, diced tomatoes, & lentils. Bring this to a rolling boil
Taste for seasoning adjustments! I decided to sprinkle a little onion powder, garlic powder and fresh ground pepper in at this point! A little extra love ❤️
Once this comes to a boil- partially cover with a lid and reduce heat to low- let soup cook for 1 hour and 15 minutes or until lentils are nice and soft.
Once your lentils are soft, chop up your kale and toss it in- let it cook for another 5 minutes! I left my kale in larger pieces for bigger bites- super delicious !!
Chai Tea Smoothie !
This is my go-to morning smoothie. It is filling, sweet, a little caffeinated and just delightful! I have one of these smoothies every single day.
If you choose to give my chai tea smoothie recipe a try, please tag me on Instagram at @alexandrabrea_ & credit my blog so I can see your creations and read your feedback!
For a 24 ounce Chai Tea Smoothie you will need:
3 frozen bananas
1 cup of chai tea concentrate
1 cup of vanilla hemp milk
1 teaspoon of Maca Powder
1 tablespoonsof agave – give or take for your preference of sweetness!
Top with coconut, cocoa nibs, sunflower seeds,or cocoa.. or anything you choose ✨
Throw all ingredients into a blender, and blend until smooth. About 2 minutes!