Vegan Lentil and Sausage Soup
Made with canned lentils, this Vegan Lentil and Sausage Soup is ready in 30 minutes or less. Smoky fire roasted red peppers add flavor, and plant based sausage means it good for you. Perfect for anytime you need a tasty, comforting meal in a hurry!
Ingredients
- 2 Tbsp olive oil
- ½ medium onion, chopped
- 2 cloves garlic, peeled and chopped
- ½ cup sliced carrots, ½" slices
- 1 cup chopped potatoes, 1" cubes about 4-5 ozs
- 1 cup sliced vegetarian sausage, about 4 ozs I used Tofurkey Original Italian Sausage
- 1 15 oz can lentils
- ½ cup fire roasted red peppers, chopped save a few to top soup in bowls
- 2 cups water
- ½ tsp soy sauce
- 3 fresh bay leaves
- 1 4" piece fresh rosemary
- ½ tsp dried oregano
- ½ tsp salt
- pinch black pepper
Instructions
- Over medium heat saute onion, garlic, carrots, potatoes and vegetarian sausage in olive oil for 5-7 minutes til veggies start to brown around the edges.
- Add lentils, roasted red peppers, water, soy sauce, herbs and spices to the pot and bring to a boil.
- Lower heat to a lively simmer and cook, covered, for 15 minutes until potatoes and carrots are tender. Remove rosemary and bay leaves. Taste for seasoning and adjust to your liking.
- Put the lid back on the pot and let the soup rest for about 5 minutes to allow veggies to better absorb the liquid. Serve with toasted bread topped with my vegan Roasted Red Pepper Spread.