This vegan version of a Hungarian Lentil Stew is Canadian comfort food at it’s finest. Serve this soup with fresh biscuits or dumplings or even just on it’s own. Perfect for a chilly evening at camp or a cold day on the slopes!
Prep/Cook Time: 50 – 60 minutes.
Serves 4 – 6
- 1/4 cup virgin cold-pressed olive oil
- 1 large onion, chopped
- 5 garlic cloves, minced
- 1 medium carrot, chopped
- Handful of snap peas or loose peas, chopped
- 2 medium potatoes, cubed small
- 10 – 12 fresh sage leaves, chopped
- 1 small sprig of thyme, stripped from stems
- 1/2 tsp oregano
- 1/4 tsp celery seed
- 1 1/2 tsp salt
- 1/2 tsp paprika
- Fresh cracked pepper to taste
- 6 cups of veggie broth
- About 1 cup red split lentils, rinsed well
- Heat oil over medium heat
- Chop ingredients and add to pot as they are ready
- Add broth, turn heat up to medium-high
- Add lentils, bring to a boil
- Turn down to medium-low heat and simmer for 40 minutes, stirring every 5 – 10 minutes
As with any soup, feel free to tweak and adjust to your tastes or to the ingredients you have on hand. Feel free to share your variations in the comments below!
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