Kick 🦵 that canned soup to the curb and make this creamy lentil soup🥣 instead #shorts #foodvideos

RECIPE ⬇️

VEGANUARY- day 14

Good morning!

I have been craving lentil soup and I finally made it and filmed it for you guys. It is one of the easiest soups to make . Whether or not you blend it is totally up to you. My husband prefers it unblended, but I prefer it blended. Try not to skip the fresh squeezed lemon juice on top because it really makes a flavor difference .

This soup takes about 30 minutes to makes and makes about 3-4 servings

🌱Easy lentil soup with crunchy croutons 🌱

INGREDIENTS:2 tablespoon olive oil1 large onion , diced
1 large carrot chopped1 tablespoon tomato paste1 ½ cups red lentils1/2 tablespoon salt substitute or salt
1 tablespoons sumac
1/2 tablespoon red pepper flakes
1/2 tsp paprika
Black pepper
6 cups water

FOR THE CROUTONS:
Small slice sourdough bread ( I used the ends)
1 tablespoon vegan butter
1 tablespoon everything bagel seasoning

TO FINISH:
Lemon juice
Olive oil
Parsley
Sumac

Heat a large stockpot over medium heat-high heat . Add the oil. Add the onions, and carrots and sauté for about 2-3 minutes.
Push the vegetables to one side and add the tomato paste. Cook for an additional minute or so. Add the lentils and spices and stir all together . Add the water and stir. Bring to a boil. Lower the heat to medium and cook covered for about 20 minutes.
Uncover and cook for about 5 minutes more. Check and make sure the lentils are fully cooked. If you want blend some or all of the soup in a blender or with an immersion blender until creamy

Heat a small frying pan over medium high heat. Add the bread and everything bagel seasoning and cooked for a few minutes until golden. Remove from the pan immediately when done

Pour the soup into bowls, top with the croutons, more sumac, fresh lemon juice . Olive oil and parsley

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