Vegan Bavarian Lentil Soup is the ultimate comfort food for cold weather and rainy days. Scoop it up with buttered crusty bread for a hearty meal!
I’m looking outside as I write this, and it’s an unbearably nice day.
You know those days in early fall where the mornings are crisp, the afternoons are hot, and the breeze scatters leaves around all day long?
As much as I feel like these days are PERFECT they stress me the eff out.
On the other, I just cannot handle that summer is nearly over.
When it’s overcast I feel pretty at peace with everything. It’s like the world is telling me that fall is already here, and there’s nothing I can do about it so I might as well enjoy it.
When it’s gorgeous outside, like today, my mind is screaming “DAMNIT, ANETTA! Did you really make the most out of summer? Why don’t you go take the boat out today and enjoy the sun before it’s gone for the next 9 months? Why didn’t you spend more time in the garden? How many bonfires did you *really* have?”
As much as I could fill several posts on my strange seasonal anxiety issues, I need to snap out of it and get on board with the bright side of summer being over.
You know, like not having to shave my legs as often. Or at all.
Or how about rocking pajamas, drinking tea, and binge-watching Harry Potter movies on my couch during a rainstorm?
Plus, I’ve got 5 gallons of apple cider I pressed from my orchard fermenting in my hall closet. I mean… if that’s not something to look forward to, then I don’t know what is.
Oh yes, and this soup. THIS SOUP YOU GUYS.
It’s a Vegan Bavarian Lentil Soup and it’s every bit as tasty as my original version, even without all that bacon.
Serving it with toasted sourdough bread is mandatory. If you try to skip it, I’ll know.
Here’s Your Recipe!
- 2 tablespoons extra virgin olive oil
- 1/2 cup diced onion
- 1/2 cup diced leeks (white and light green parts only)
- 1/2 cup diced celery
- 1/2 cup diced carrots, unpeeled
- 1 quart vegetarian chicken broth*
- 1 1/2 cups brown lentils
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups diced yukon gold potatoes, unpeeled
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt to taste
- Heat a large dutch oven or other heavy bottomed pot over medium heat. Add the oil and heat until shimmering. Add the onions, leeks, celery, and carrots to the pot. Saute five minutes, or until golden.
- Pour in the broth and scrape any of the brown bits on the bottom of the pot with a wooden spoon. Add the lentils, thyme, bay leaves, pepper, and nutmeg. Cook for 30 minutes on medium, covered.
- Add the potatoes and cook an additional 15 minutes, until the lentils and vegetables are tender. Stir in the vinegar and sugar, then add salt to taste. Serve with warm bread and butter.
*Substitute mushroom broth or vegetable broth if preferred
Amount Per ServingCalories 221 Total Fat 7g Carbohydrates 32g Protein 8g