Creamy Lentil Soup (vegan)
1 lbs lentils
32 oz low sodium vegetable broth
2 cups water
3 stalks celery, chopped
1/2 White onion, chopped
4 Cloves garlic, minced
12 oz crushed unsalted tomatoes
13.5 oz (1 can) coconut milk
3 Tbsp olive oil
1 Lemon, juiced
2 tsp salt
1 tsp pepper
Fresh parsley to garnish
Heat a large sauce pot or dutch oven on medium heat on the stove top.
Add olive oil, chopped onion and chopped celery to the pot and cook for 3-5 minutes, stirring occasionally.
Add chopped garlic to the pot and stir to combine. Cook for 2-3 minutes or until the garlic becomes aromatic.
Add vegetable broth, water and tomatoes to the pot and stir to combine.
Add the lentils to the pot and stir to combine.
Cover the pot with a lid, lower the heat to medium-low and allow the lentils to cook down for 30 minutes.
After 30 minutes, add the coconut milk, salt and pepper to the pot and stir to combine.
Place the lid back on the pot and cook for an additional 30 minutes.
Remove the pot from the heat, add the juice of one lemon and stir to combine. Enjoy with a slice of toast or on its own!
Storage: store in an air tight container in the fridge for 4-5 days or in the freezer for up to 3 months.