This variation of my French Lentil Soup with Sausage is for all those vegetarians and vegans out there looking for a good meal. This soup is extra delicious and can be made in big or small batches. Try it with a side of roasted brussel sprouts!
Ready
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 1 celery rib, finely chopped (optional)
- 1 ¼ cups lentils (preferably French green)
- 6 cups veg stock (can use water, too)
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 1 tablespoon balsamic vinegar, or to taste
Set
- 1 large soup pot
Go
- Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden brown, about 6 minutes.
- Add carrots and celery and cook, stirring, until softened, about 5 minutes.
- Add lentils, stock, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.
- Stir in vinegar.
What you should know
4 oz vegan sausage makes for a nice finishing touch.