Vegan Mediterranean Lentil Soup Recipe

About this recipe

A hearty and flavorful vegan lentil soup inspired by Mediterranean flavors, perfect for a satisfying dinner. Packed with protein-rich lentils and aromatic vegetables, this dish is both nutritious and comforting.

Ingredients

• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 100 g Celery Stalk
• 1 ltr Bertolli Extra Virgin Olive Oil
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. Rinse 1 cup of red lentils and 1 cup of brown lentils thoroughly under cold water and set aside.
2. 2. Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add 1 diced onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5-7 minutes until the vegetables are softened.
3. 3. Add the rinsed lentils to the pot along with 2 bay leaves and 6 cups of water. Stir well and bring the mixture to a boil.
4. 4. Reduce the heat to low, cover the pot, and let the soup simmer for about 1 hour, stirring occasionally, until the lentils are very soft.
5. 5. Remove the bay leaves from the soup. Stir in 2 teaspoons of red wine vinegar and adjust the seasoning with salt and pepper to taste.
6. 6. Serve the soup hot, garnished with fresh herbs if desired.