Quick Pantry Lentil Soup Recipe (Vegan, Gluten-Free, Under $5!)

lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Split peas are often less expensive and cook faster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Preheat the pot before starting to chop the onions.

Add extra virgin olive oil to the hot pot.

Chop and add onion and fennel to the pot, sautéing until they start to caramelize.

Add a pinch of salt and black pepper to the onions and fennel.

Chop and add carrots and celery to the pot, continuing to sauté.

Prepare a bouquet garni with bay leaves, thyme, and rosemary, tying it with butcher's twine.

Add minced garlic to the pot and sauté briefly.

Add 2 tablespoons of tomato paste to the pot and cook until it deepens in color.

Add half a 28 oz can of crushed tomatoes to the pot.

Pour in 5 cups of vegetable stock and add the bouquet garni and lentils.

Stir the pot and add more salt and pepper to taste.

Add about half a teaspoon of Aleppo pepper to the pot.

Bring the pot to a boil, then reduce to a simmer and cover with a lid for about 20 minutes.

After 20 minutes, remove the bouquet garni and check the soup for seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary