Lentil Soup (Vegan, GF, DF)

This is a very loving soup. It's comforting, healthy and very adaptable. I make it all the time and I think it's about the third time I've posted a lentil soup on here but it's been awhile. Each time I make lentil soup, I like to tweak it a little bit. Sometimes it's full of cumin, marmite, tamari & sesame or garam masala - like this one. 

It's hard to resist the warm spiced notes of garam masala - an Indian spice blend. I took things a bit further with a dash of sesame oil,squeeze of lemon and splash of apple cider vinegar, You'll know when the seasoning is right because all the flavors will pop and brighten. 

I strongly prefer chicken stock for my lentil soup but vegetable stock is great too if you're looking to keep things vegetarian. If you're in comfort food mode and you eat nightshades, a potato does something wonderful in here. Chop it up and add it with the lentils. 

Makes about 8 servings. 

Simple Lentil Soup

splash olive oil

1 yellow onion, finely chopped

3 cloves garlic, minced

4 carrots, peeled, chopped

4 stalks celery, chopped

10 oz cremini mushrooms, sliced

1 bay leaf

1 teaspoon dried thyme

1 teaspoon garam masala

2 quarts stock (chicken or vegetable)

1 1/2 cup french green lentils, rinsed

1 bunch collard greens, stems removed, chopped

s + p

lemon juice, to taste (about 1 lemon)

sesame oil, to taste (about 1.5 teaspoons)

apple cider vinegar, to taste (about 1 tablespoon)

In a pot, over medium low heat, warm olive oil. Add onion and cook until soft and glossy, about 10 minutes. Add garlic, carrots, celery, mushrooms, bay, thyme, garam masala, stock and lentils. Bring to a boil, reduce to a simmer. Cook until lentils are tender, about 35 minutes. Add collard greens. Season with salt, pepper, lemon juice, sesame oil and apple cider vinegar.