Today I present to you a vegan soup! It’s actually amusing because I didn’t really clue into the fact that it was vegan until after I had made it! And amazingly? I really liked it! Melissa is quite proud of me, on behalf of all the veggie-heads out there :)
Ingredients: (This is for a full batch, which serves six. I made a half-batch!)
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 cup red lentils
- 1-28oz can of crushed of diced tomatoes
- 4 cups vegetable stock
- 2 tbsp dried of fresh basil, finely chopped (salt & pepper to taste)
As you can see, I used fresh basil, diced tomatoes and EVOO
In a soup pot, fry the onion in the olive oil over medium-high heat. Add the red lentils, tomatoes & stock.
Cover & bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Stir in the basil, salt and pepper and serve!
I actually had my doubts about this soup because of the canned tomatoes, but it was really good! Basil is one of my favourite herbs to cook with, right up there with dill and garlic. And the great thing? It’s cheap and FILLING! I think all the ingredients cost me less than $10, although I already had the EVOO on hand.
Colourful AND delicious!
Hope you all have an awesome weekend! I’ll be working, as per usual, but be sure to tune in on Monday for my Blogiversary Giveaway!