This lentil soup is warm, hearty, and full of comforting flavors.
Made with fresh vegetables, herbs, and a touch of soy milk, it comes together easily for a satisfying meal. It’s a great option
for a cozy lunch or dinner, and you can adjust the vegetables to
use what you have on hand. Serve it on its own or with rice.

Makes 6 to 8 servings.

Ingredients

3 cups water

1½ cups uncooked brown or green lentils, rinsed

⅓ cup finely chopped sweet bell pepper, any color

⅓ cup finely chopped onion

2 garlic cloves

1 bundle of fresh thyme

1 cup peeled and diced potatoes

1 cup peeled and diced carrots

⅓ cup celery

1 cup unsweetened soy milk

1 tablespoon dried oregano

A pinch of ground cumin

1. In a pot, add the water. Once it reaches a boil, add the lentils, sweet peppers, onion, garlic, and the thyme bundle.

2. When the lentils are almost done, add the remaining ingredients (potatoes, carrots, and celery).

3. Add the soy milk, dried oregano, and cumin.

4. When the potatoes are soft, remove the thyme bundle and serve.

Chef’s Notes:

•   Serve with rice, if desired.

•   Feel free to substitute other vegetables of your choice, like sweet potatoes instead of regular potatoes, or zucchini instead of carrots.