Description
A delicious and colorful vegan lentil soup!
Ingredients
Scale
- 1 tablespoon refined coconut oil
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 onion, diced
- 1 zucchini, quartered and sliced (1/4 inch)
- 1 yellow squash, quartered and sliced (1/4 inch)
- 1 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1/8 teaspoon cayenne
- 6 cups vegetable broth
- 1 1/2 cup lentils
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 14.5 ounce canned tomatoes (with juice)
Instructions
- Add the coconut oil, red and yellow peppers, and onion to a dutch oven and cook over medium-high heat for 2 minutes
- Add the squashes, garlic, salt, pepper, marjoram, thyme, and cayenne, cooking for 1 more minute
- Add the broth, lentils, and soy sauce, cooking until the lentils are tender, about 30 to 40 minutes
- Add the sesame oil and tomatoes, cooking just until heated