Description
Cozy up with a bowl of this hearty vegan lentil vegetable stew topped with garlicky croutons. It's dairy and gluten free, meal prep friendly and packed with flavor!
Ingredients
Scale
Soup:
- 3 tbsp vegan butter
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 cup celery, diced
- 1 cup carrots, diced
- 4 cups vegetable broth
- 1 cup coconut milk or dairy free creamer
- 2 tbsp white wine vinegar
- 1 tbsp tomato paste
- 3/4 cup dry French green lentils
- 1 tbsp Herbes de Provence (dried basil, thyme, marjoram, parsley, rosemary, etc)
- 1 tsp kosher salt, divided
- 1/2 tsp ground pepper
- 2 cups swiss chard, chopped roughly*
- 1/3 cup chopped parsley
Garlicky croutons:
- 2 cups of bread, cubed
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Preheat oven to 375˚F.
- Cube bread and toss with olive oil and seasonings until well coated. Spread onto sheet pan and bake for 15 minutes, until golden brown and crispy. Set aside.
- Heat a large soup pot over medium and add butter. Sauté onion for 5-7 minutes, until softened. Add garlic and cook for additional 2-3 minutes, stirring often.
- Add celery, carrots and 1/2 tsp of salt and continue cooking for 5 minutes. Add broth, coconut milk, vinegar, tomato paste, lentils, herbs, salt and pepper. Bring to a boil, then reduce heat and simmer for 25 minutes.
- When lentils are tender, stir in swiss chard and parsley until wilted. Taste and adjust seasoning as desired.
- Serve topped with croutons and more fresh parsley.
Notes
*Feel free to substitute swiss chard with another leafy green like kale.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size:
- Calories: 234
- Sugar: 8.1 g
- Sodium: 1335.4 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26.4 g
- Fiber: 3.7 g
- Protein: 4.5 g
- Cholesterol: 0 mg
