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Vegan Sausage and Lentil Soup

We had went to Carrabbas one night for dinner recently. My husband had ordered the Sausage and Lentil Soup. I looked at it and then tasted it to figure out the flavor profile. I knew right then and there I could make this vegan and make it taste just as good , if not better.

  • 1 pkg of Beyond Sausage
  • 1 lg onion, diced
  • 1 celery stalk, diced
  • 2 carrots, large, diced
  • 8 c vegetable broth
  • 28 oz can, tomatoes, diced
  • 1 tbsp garlic, minced
  • 16 oz. dry lentils
  • 2 bay leaves
  • basil, to taste
  • oregano, to taste
  • parsley, to taste
  • thyme, to taste
  • red pepper flakes, taste
  • 1/4 c nutritional yeast

Cut the sausage into coin size pieces. Sauté over medium heat in a large dutch oven. Add the onions, celery and carrots. Cook until the onions are softened and translucent. Add the remaining ingredients (except the nutritional yeast) and simmer on low until the lentil are tender, about 1 hour.

When the lentils are tender scoop out about 1c to 1 1/2 c of the soup. Blitz soup in a high speed blender. Return blended soup to the pot. Add nutritional yeast. Stir soup well, then serve.

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