Easy Red Lentil Soup with Carrots (GF)
This delicious, healthy soup is perfect as a light lunch with a mixed green salad or with a vegan grilled cheese for a hearty supper. Red lentils, diced carrots, onions, bell peppers, garlic, tomatoes, and a splash of sweet balsamic vinegar make this dish divine!
- Bay Leaf
- Green Peppers
- Red Lentils
- Vegetable Base
- White Balsamic Vinegar
- Defrost 24 hours in refrigerator.
- In a medium stockpot, heat 1 teaspoon oil of choice over med/high heat.
- Add tomato/veggie mixture along with 4 cups of water to the pot. Bring to a boil and stir in lentils.
- Reduce heat to low, cover, and simmer until lentils are tender, about 30-35 minutes. Add additional water if soup becomes too thick. Season to taste with salt and pepper. Serve with a wedge of crusty bread or pita.
- White Wine
- Red Wine