How to Make the Very Best Plant Based Lentil Soup

comfortfoodfarms.com

ChristinaN

subheading: Mushroom Marinade:

8 oz. baby Portobello mushrooms sliced

½ tsp liquid smoke

1.5 tsp maple syrup

2 tsp apple cider vinegar

2 tsp soy sauce or coconut aminos

¼ tsp smoked paprika

subheading: Lentil Soup Spice Mix:

2.5 tsp salt (optional)

1 T sugar (optional)

¼ tsp black ground pepper

1 tsp ground thyme

1 tsp dried oregano

1 tsp dried basil

½ to ¾ tsp red pepper flakes

4 T vegan chicken bouillon (exclude if using vegetable broth instead of water below)

¼ tsp turmeric

½ tsp cumin

½ tsp paprika

1 T dried parsley

1 tsp garlic powder

1 tsp onion powder

1 dry bay leaf

subheading: Vegetables and Lentils:

1 cup chopped onion

2 medium carrots chopped

2 celery stalks chopped

2 tsp minced garli

2 medium potatoes diced

2 T lemon juice

2 cans diced tomatoes (15 oz cans)

6 cups of water or vegetable broth

1 lb or 2 cups of lentils drained and rinsed

2 handfuls of fresh spinach (optional add with other vegetables or just to wilt in soup before serving)

Directions at comfortfoodfarms.com

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