No Oil Lentil Soup Recipe

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Ingredients:

  • 1 cup dry lentils, rinsed and picked over
  • 4 cups water
  • 1 small onion, diced
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups vegetable broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup frozen green beans
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. In a large pot, combine the lentils, water, onion, carrot, celery, garlic, bay leaf, thyme, cumin, paprika, black pepper, salt, and red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender.
  2. Add the vegetable broth, diced tomatoes, green beans, red wine vinegar, and parsley to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for an additional 10-15 minutes, or until the vegetables are tender.
  3. Discard the bay leaf and serve the soup hot.

Enjoy your delicious and oil-free vegan lentil soup! This recipe is easy to customize with your choice of vegetables, and it makes a hearty and healthy meal that is perfect for a cold day. You can store any leftover soup in the refrigerator for up to 5 days or in the freezer for up to 3 months.