At the Uliano house, we eat this soup at least once per week. It’s a major crowd pleaser, and it is SO EASY so it’s a Sophie pleaser too. The best part is that if you make a double batch, it freezes perfect for a whole foods, plant-based dinner that’s ready ANY time. If you’re new to a vegan diet, this recipe is a must do – Plus, it’s oil-free! For all of us who are trying to be heart healthy, this recipe rocks.
So, I’m using my favorite pans in the world to make this sauce – 360 Cookware. You MUST read up on this amazing company. And for a limited time, they’re offering YOU 20% off your entire order. Click the link below, and use the code SOPHIE20 at checkout!
• 1 yellow onion, chopped
• 1 stick celery, minced
• 1 carrot, shredded or chopped
• 2 garlic cloves, minced
• 1 tsp cumin powder
• 2 tbsp low-sodium veggie broth
• 1.5 cup red lentils
• 3-4 cups veggie broth, based on your soup preference
• 1.5 bell peppers, halved, deseeded and slow roasted
• 1 tsp balsamic vinegar
• 1 tbsp lemon juice
Pop the onion, celery and carrot in a large saucepan with veggie broth, and “sauté” for 5 minutes, stirring constantly.
Add the remaining ingredients. Turn down heat low, and simmer for 20 minutes.
Transfer to blender, and blend until smooth.
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