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By anotherveganfoodblog
French Inspired Lentil Soup
9 steps
Prep:15minCook:45min
The addition of tempeh bacon to this recipe brings a smoky warm flavor that makes this my favorite lentil soup recipe. In the colder months, there is nothing better than enjoying a warm bowl of nutritious soup. This recipe is packed with plant-based protein, vitamins, and minerals. Pair it with warm crusty bread and you have a complete meal.
Updated at: Thu, 17 Aug 2023 10:37:25 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
24
High
Nutrition per serving
Calories336.5 kcal (17%)
Total Fat5.3 g (8%)
Carbs57.2 g (22%)
Sugars7.4 g (8%)
Protein17 g (34%)
Sodium1397.9 mg (70%)
Fiber9.1 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspolive oil
¼ cuptempeh bacon
chopped
1onion
large, chopped
3cloves of garlic
minced
1 Tbspred wine vinegar
2carrots
chopped
2celery stalks
chopped
1 cupdried brown lentils
or green, rinsed and sorted
6 cupsvegetable broth
2red potatoes
cut in 1/2 inch cubes
1 Tbspfresh thyme leaves
1bay leaf
1 tsponion powder
1 tspgarlic powder
½ tspsmoked paprika
salt
to taste
pepper
to taste
Instructions
Step 1
In a stock pot over medium heat add the olive oil
Step 2
Once hot add tempeh bacon and cook for 3 minutes until crispy
Step 3
Add the onion and garlic and continue to cook for 5 - 6 minutes until onion is translucent
Step 4
Add the red wine vinegar and deglaze the pan
Step 5
Add carrot and celery and cook for 4 - 5 minutes until they soften
Step 6
Add lentils and stir to coat
Step 7
Add vegetable broth, potato, thyme, bay leaf, onion powder, garlic powder, and smoked paprika and bring to a boil
Step 8
Once boiling reduce heat to a simmer; cover and cook for about 30 minutes until the lentils are tender
Step 9
Discard bay leaf, season with salt and pepper to taste, and serve
View on anotherveganfoodblog.com
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