Organic Recipes 

No-Oil Lentil and Bell Pepper Soup | Everyday, Oil-Free, Vegan Dinner Recipe

At the Uliano house, we eat this soup at least once per week. It’s a major crowd pleaser, and it is SO EASY so it’s a Sophie pleaser too. The best part is that if you make a double batch, it freezes perfect for a whole foods, plant-based dinner that’s ready ANY time. If you’re new to a vegan diet, this recipe is a must do – Plus, it’s oil-free! For all of us who are trying to be heart healthy, this recipe rocks. So, I’m using my favorite pans in the world to make this sauce – 360 Cookware. You MUST read up on this amazing company. And for a limited time, they’re offering YOU 20% off your entire order. Click the link below, and use the code SOPHIE20 at checkout! • 1 yellow onion, chopped • 1 stick celery, minced • 1 carrot, shredded or chopped • 2 garlic cloves, minced • 1 tsp cumin powder • 2 tbsp low-sodium veggie broth • 1.5 cup red lentils • 3-4 cups veggie broth, based on your soup preference • 1.5 bell peppers, halved, deseeded and slow roasted • 1 tsp balsamic vinegar • 1 tbsp lemon juice Pop the onion, celery and carrot in a large saucepan with veggie broth, and “sauté” for 5 minutes, stirring constantly. Add the remaining ingredients. Turn down heat low, and simmer for 20 minutes. Transfer to blender, and blend until smooth. Subscribe to Sophie’s weekly newsletter at and get her free Wellness Starter Guide (over 50 pages of healthy living tips, tricks, recipes and reviews)! This is a great way to start your wellness journey TODAY! You can also subscribe to my channel – I post three videos each week! Be sure to follow me on social media!! Blog // Facebook // Twitter // Instagram // Pinterest //

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