Vegan Recipes - Soups

Best Lentil Soup Ever

Submitted by Vicki

Ingredients:

3-4 cups dried lentils (red lentils cook up to a pretty bright yellow!)
4-5 cups water or vegetable broth
dried onion
dried celery
dried zucchini
minced garlic
crushed red pepper
3" piece dried Kombu (a type of seaweed)
handful of Arame (another seaweed)

Directions: Place all ingredients into crockpot. Cook all day on 'Low' setting.

Variation: To leftover soup, I have added leftover grilled vegetables: red onion, summer squash, Portobello mushrooms, and eggplant, cut in thick slices, rubbed with olive oil and drizzled with fat-free Italian dressing, then grilled. Buzz the leftover soup and grilled veggies through the food processor, and stir everything together.

Comments:
Feel free to add whatever you have on hand. Carrots, either in the initial cooking or as one of the grilled veggies would be great.

There's no salt in the original recipe. I don't normally salt as I cook, but rather allow people to salt to taste their own individual servings.

Freezes well. Freeze meal-size portions in quart-size freezer bags.

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