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Vegan Lentil Soup

J. Kenji López-Alt
  • minutes
  • Serves 2 to 4

INGREDIENTS

1

Bay leaf

1 lb

Brown lentils, dried

1

Carrot, peeled and finely diced (about 1 cup), large

2

stalks Celery

2

medium cloves Garlic

1

Onion, finely diced (about 1 cup), medium

1/2 cup

Parsley

2 qt

Water or vegetable broth

1 tbsp

Sherry vinegar or lemon juice

1

Black pepper, Freshly ground

1

Kosher salt

2 tbsp

Olive oil