- 1-2 tablespoon olive oil
- 3-5 garlic cloves, crushed and chopped
- 1/2 medium yellow onion, diced
- 1-2 medium celery stalks, diced
- 1-3 medium carrots, diced
- Freshly ground black pepper to taste
- *1 Tbsp grated ginger
- 1 quart vegetable broth (homemade or store bought)
- 1 1/4 cups lentils, rinsed
- 1 bay leaf
- 1/4 teaspoon finely chopped fresh thyme leaves
- 12-15 oz diced tomatoes with their juices (fresh or canned depending on time of year)
- 12 oz peas (fresh or canned depending on time of year)
- 12 oz corn (fresh or canned depending on time of year)
- 1 Tbsp. apple cider vinegar (red wine vinegar also works)
- 1-3 Tbsp. Salt to taste, if you use canned veggies you may not need much salt.
- 1/4-1/2 c. heavy cream*
- Heat the oil in a large saucepan, add garlic and onion and cook for a few minutes. Add the chopped celery and carrot and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
- Season heavily with pepper and add ginger. Remove from heat.
- In a large saucepan or pot combine the broth, tomatoes with their juices, lentils, bay leaf, thyme (and any other seasonings you feel like) and stir to combine. Cover and bring to a simmer for about 15 minutes.
- Add the sautéed vegetables (if corn and peas are fresh, add them now, if canned, wait) and continue simmering until the lentils and vegetables are soft, about 15 minutes more.
- If corn and peas are canned, add them now, and continue to simmer.
- If you feel like you want to add more water, do so. I sometimes add up to 1 1/2 more cups of water if needed.
- Add the vinegar, taste and season with more salt and pepper as needed.
- For a creamier texture, purée about half of the soup in a blender and add it back to the pot. If you want to add cream, add it now, if not, enjoy it vegan!