Quick Vegan Potatoe Lentil Soup

By JaneA

This potato soup is accented with cumin and cayenne, and the added lentils make it a well-rounded vegan meal.

Ingredients

• 1 1tbsp tbsp(15 mL) (15 mL) vegetable oil
• 1 1oniononions, chopped
• 2 2potatopotatoes, peeled and chopped
• 1 1celery stalkcelery stalks, chopped
• 1 1cup cup(250 mL) (250 mL) red lentils
• 1 1clove garliccloves of garlic, minced
• 1 1tsp tsp(5 mL) (5 mL) dried thyme
• 1/2 1/2tsp tsp(2 mL) (2 mL) salt
• 1/2 1/2tsp tsp(2 mL) (2 mL) pepper
• 1/4 1/4tsp tsp(1 mL) (1 mL) ground cumin
• 1 1pinch pinchcayenne pepper
• 4 4cups cups(1 L) (1 L) vegetable stock
• 1 1tbsp tbsp(15 mL) (15 mL) chopped fresh parsley

Preparation

Step 1

In large saucepan, heat oil over medium heat; cook onion, potatoes, celery, lentils, garlic, thyme, salt, pepper, cumin and cayenne pepper, stirring often, until onion is softened, about 5 minutes.

Add stock; bring to boil. Reduce heat to low; simmer until potatoes and lentils are tender, about 20 minutes. Serve sprinkled with parsley.