Lentil Soup

A hearty, plant-based soup made with brown lentils, bell pepper, onion, and seasoned with vegan chicken-style seasoning. Creamy oat milk gives it a smooth finish, while veggie broth or water keeps it light and comforting

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Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Special Equipment: Dutch oven

 

Ingredients

  • 1 ½ cups dried brown lentils (no need to soak)

  • 1 bell pepper, chopped

  • 1 yellow onion, diced

  • 1 cup oat milk

  • 1–2 teaspoons vegan chicken seasoning (to taste)

  • 6 cups water or vegetable broth

  • Salt and pepper, to taste

 

Directions

  1. Prep the base: In a large pot, sauté the diced onion and chopped bell pepper in a little oil or broth until softened, about 5 minutes.

  2. Add lentils: Stir in the dried lentils and vegan chicken seasoning, coating the lentils with the aromatics.

  3. Simmer: Pour in water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30–35 minutes, or until lentils are tender.

  4. Make it creamy: Stir in the oat milk and simmer another 5 minutes. Adjust seasoning with salt, pepper, or extra chicken seasoning if desired.

  5. Serve: Enjoy warm as a nourishing soup with bread, crackers, or over rice.

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