“But where do vegans get their protein from?” One of the most annoying questions when you become vegan, here’s one of thousand answers: lentils! These little power legumes are filled with protein and fibre and furthermore protect heart health.
- 200g green lentils
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 1 yellow onion (chopped)
- 2 cloves of garlic (chopped or pressed)
- 3 tbsp apple cider vinegar
- 2 bay leaves
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 6 cups veggie broth
Warm up a large pot over medium-high heat. Add a bit of oil to it and then cook the onion and garlic for 5 minutes. Then, throw in the carrots and celery and cook for an additional 5 minutes. Make sure to stir the veggies occasionally so they don’t stick to the bottom.
Once everything is cooked enough, add in the broth, vinegar, bay leaves and thyme. Bring the soup to a boil before adding the lentils. Once they are in, lower the heat to low and cover. Let cook for 20 minutes.
Once the lentils have cooked, season with salt and pepper and serve right away!