Vegan Lentil Soup

Considering how 90% of the country is experiencing sub-30 temps today (or far colder!!) I thought it’d only be appropriate to share this hearty, warming lentil soup. It’s so cozy and delicious and hopefully you already have all the ingredients at home so you don’t need to brave the tundra that is the US.


  • Lentil beans
  • Carrots
  • Celery
  • Minced garlic
  • Avocado oil
  • Tomato paste or diced steak tomatoes
  • Vinegar
  • Organic vegetable broth
  • Organic ground flaxseed meal
  • Salt + pepper
  • Parsley


  • Chop carrots, celery and onions
  • Cook veggies with a tablespoon of garlic and generous drizzle of avocado oil until tender
  • Add a tablespoon of tomato paste and about ¼ of the vegetable broth to the mix
  • Add in lentils, a splash of vinegar, chopped parsley and a few tablespoons of flaxseed meal (as you can see, I don’t really measure things, just go with your gut and add in what looks right. If you’re nervous, start small, you can always add more. Trust yourself, you know what to do.)
  • Keep an eye on the ratio of broth of lentils as the lentil beans will absorb the liquid. Depending on your preference add more or less broth to achieve your desired consistency (I like mine less soupy, more hearty)
  • Salt and pepper to taste
  • Garnish with a parsley leaf to show off

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