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
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
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.
Add lentils: Stir in the dried lentils and vegan chicken seasoning, coating the lentils with the aromatics.
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.
Make it creamy: Stir in the oat milk and simmer another 5 minutes. Adjust seasoning with salt, pepper, or extra chicken seasoning if desired.
Serve: Enjoy warm as a nourishing soup with bread, crackers, or over rice.