I have recently discovered EarthyAndy’s recipe blog. Andy is radiant with good health and vitality, she is the mother to two beautiful boys and spends her days surfing the Hawaiian ocean and cooking up magnificent vegan recipes for her family. She has been vegan for five years and has never felt or looked more wonderful. Each and every one of her recipes is bursting with love, bodily compassion and nutritious ingredients that will help you to live your very best life. This creamy, delicious red lentil soup is one of our instant winter favorites. For more earthy inspiration, click here.
2 cups small red lentils
2 russet potatoes (chopped)
1 med white onion (chopped)
2 carrot (chopped)
5 celery stick (chopped)
2 cloves of garlic (chopped or crushed)
1 ½ bay leaves
1 ½ fresh dill
2 cans stewed tomatoes
10 ½ cups vegetable stock
1 bunch fresh parsley or cilantro
1 tsp pepper
salt and pepper to taste or use lemon
1. In a large soup pot put a tablespoon of water and add onions, garlic, carrots, potato, and celery. Saute until vegetables are almost tender.
2. Add the diced tomatoes with juice, bay leaves, parsley, lentils and the stock.
3. Bring to a soft boil stirring occasionally until the lentils are soft, reduce heat and simmer.
4. Top with fresh parsley and dill for a burst of flavor and freshness!