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vegan lentil soup in a white bowl with a spoon

Vegan Lentil Soup (Italian) (Slow Cooker Option)

  • Author: Verna
  • Prep Time: 15 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Soups, Gluten Free,
  • Method: Stovetop
  • Cuisine: American, Canadian, Italian,

Description

Delicious and Easy Vegan Lentil Soup: Green lentils, roasted tomatoes and veggies are simmered to perfection in a rich and savoury Italian style vegetable broth! Healthy, protein rich and gluten free! 


Scale

Ingredients

  • 1 tablespoon oil, I use grapeseed oil (or sub water or veggie stock)
  • 1 large yellow onion, diced
  • 4 cloves garlic, chopped small
  • 1 celery stalk, chopped
  • 2 medium carrots, diced
  • (1/2 lb) (227 grams) sliced mushrooms
  • 1 small zucchini, chopped ( about 1 and 1/2 cups)
  • 1 tablespoon fresh rosemary, finely chopped (don’t skimp)
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon ground fennel
  • 1 teaspoon granulated onion
  • 1/2 teaspoon granulated garlic
  • 1 (398 mls) (14 fl oz) can roasted tomatoes, pureed
  • 2 and 1/2 tablespoons Better Than Bouillon No Beef soup Base ( there is an organic oil free variety but I have not tried it)
  • 1 cup dry green lentils, picked over for debris and rinsed well
  • 6 cups water
  • 3 teaspoons balsamic vinegar
  • salt and pepper

Instructions

Stovetop option:

  1. First Prep your veggies, puree the tomatoes, chop the rosemary and gather your herbs and spices, etc…
  2. Set your soup pot / Dutch Oven to medium heat. Once hot add the onions, oil and a pinch of salt and pepper. Sauté for 5 minutes until onions are softened and browning slightly. (for oil free, sauté with water or veggie stock)
  3. Add in the rest of ingredients (except balsamic vinegar) and stir. Bring the soup to a boil on high heat. Cover, reduce to a simmer. Cook for 55-60 minutes or until lentils are tender.
  4. Remove from heat, add the balsamic vinegar, season with salt and pepper (recommended). Enjoy with some tasty artisan bread.

Slow Cooker Option:

  1. First Prep your veggies, puree the tomatoes, chop the rosemary and gather your herbs and spices, etc…
  2. Add all the soup ingredients (except balsamic vinegar) to your slow cooker.  Cover and cook on high for 4-5 hours or low for 6-7 hours
  3. Once done add the balsamic vinegar, season with salt and pepper (recommended). Enjoy with some tasty artisan bread.

Notes

  • Optional add ins: some chopped spinach (2 cups, add at the end) and or 2 cups or so chopped potatoes.
  • this soup will keep in the fridge for up to 5 days and freezes well
  • if you use brown lentils start checking for doneness around 40 minutes.

Keywords: vegan lentil soup, Italian lentil soup, everyday lentil soup, hearty, earthy, savoury, rich, easy, best, gluten free, green lentils, green lentil soup,