Name: Meatless Lentil Soup (That Tastes Like Sausage Lentil Soup)
Prep time: 24 h
Cook time: 1 h
Total time: 25 h
Cuisine: vegan
Ingredients: 2 c. green lentils, soaked overnight or sprouted; 2-4 Tbs. cooking oil of any kind (olive oil (use the code STEWARDSHIP for 10% off at that site!) for vegan); 2 onions, diced; 1 tsp. ground fennel; ½ tsp. whole fennel seed; 2 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase); ¼ tsp. pepper; ½-1 tsp. Italian seasoning; ½-1 tsp. sage (not ground); ⅛ tsp. cayenne (red) pepper; 3 garlic cloves, minced (or 1 ½ tsp. garlic powder); 6+ c. chicken broth (or water if fully vegan); 6 carrots, sliced; 6 red potatoes, diced (I leave the skins on); 2 bay leaves; 2 tsp. cumin; ⅛ tsp. nutmeg; 1 ½ tsp. dried thyme (not ground)

Description

Craving a hearty, flavorful soup without the meat? Try this stovetop lentil soup that has a surprisingly similar taste to sausage. Perfect for vegetarians or those looking to reduce their meat intake.

Ingredients

Units Scale

2 c. green lentils, soaked overnight or sprouted
2–4 Tbs. cooking oil of any kind (olive oil (use the code STEWARDSHIP for 10% off at that site!) for vegan)
2 onions, diced
1 tsp. ground fennel
1/2 tsp. whole fennel seed
2 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
1/4 tsp. pepper
1/2–1 tsp. Italian seasoning
1/2–1 tsp. sage (not ground)
1/8 tsp. cayenne (red) pepper
3 garlic cloves, minced (or 1 1/2 tsp. garlic powder)
6+ c. chicken broth (or water if fully vegan)
6 carrots, sliced
6 red potatoes, diced (I leave the skins on)
2 bay leaves
2 tsp. cumin
1/8 tsp. nutmeg
1 1/2 tsp. dried thyme (not ground)

Cook Mode : prevent your screen from turning off while you're making this recipe

Instructions

The night before: Soak lentils by covering with water 3x deeper than the lentils themselves. Drain before using. If you don’t have time to soak the lentils, add at least 2 cups water or broth to the soup and another ½ teaspoon salt.
In a large pot (at least 8 quarts), heat the oil or fat over medium heat. Saute the onions until translucent or even lightly browned for more flavor.
Add the “sausage seasoning” ingredients (fennel through cayenne) and stir around for a minute as the aroma floats up to your nose. This is the trick for the “tastes like sausage but meatless” part of the soup!
Add the garlic and stir for another minute to lightly heat.
Pour in broth or water (remember to add more if using unsoaked lentils) and turn heat to high.
Add carrots, potatoes, lentils, and all remaining seasonings.
Bring to a boil with lid on, then reduce heat to a simmer. Cook until vegetables and lentils are soft. For soaked or sprouted lentils, this may be as quick as 15 minutes; for dry, unsoaked lentils, 30-45 minutes.
Remove bay leaves before serving. Add grated Parmesan (not vegan) or a drizzle of balsamic vinegar to individual bowls according to preference. The soup is excellent on its own but a bit fancier with some toppings.

Notes

Note: If you have a few extra days, soak and sprout your lentils for added health benefits.