The Recipe
Prep and Cook
- Lentils: Simmer 12 oz of dry lentils in water for about 1 hour until tender. Drain them, but set aside about 1/4 to 1/2 of the cooked lentils for another use. Use the remaining 3/4 (approximately 9 oz dry equivalent) for this soup.
- Aromatics: Heat a splash of olive oil in a pot. Add 2 handfuls of mirepoix (onions, carrots, celery) and sauté until softened and fragrant.
- Liquid & Seasoning: Stir in 2 cups of vegan beef broth, a squeeze of ketchup, garlic powder, and salt to taste.
- Combine: Add your cooked lentils to the pot and simmer together for a few minutes to marry the flavors.
- Blend: Use an immersion blender (or transfer to a standard blender) and process until completely smooth.
Nutritional Information
(Estimates based on 1/4 of the total recipe).
Calories: 285 kcal
Protein: 18g
Total Fat: 5g
Fiber: 12g
Sodium: 750mg
Recipe edited with Gemini AI. Photo by the author.
Writing by Dr. Dannielle Blumenthal 
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