Lentil and Tomato Macaroni Soup
Ingredients
- 2 tsp olive oil or 2 tbsp vegetable broth
- 1/2 large onion diced
- 1/2 green bell pepper diced
- 6 large cloves of garlic minced
- 1 tbsp chili powder
- 2 tsp dry oregano
- 1 tsp dry thyme
- 1 tsp dry basil
- 3 tbsp nutritional yeast
- 15 oz can of diced tomatoes
- 5 cups vegetable broth
- 1/4 tsp salt
- 2 bay leaves
- 1 cup brown lentils
- 1 cup dry macaroni
Preparation
Place a large pot on your stove and heat up to medium heat.
Pour in oil or vegetable broth and add onions and green bell pepper with a pinch of salt, then sauté until onion is softened.
Add garlic and sauté for one minute or until fragrant.
Add chili powder, oregano, thyme, and basil, stir well, and allow to sauté with vegetables for about a minute to heat through, then add nutritional yeast.
Add tomatoes and sauté for 2-3 minutes, then add vegetable broth and lentils.
Stir to combine, bring to a boil, reduce heat to a simmer, cover with a lid, and allow to cook for about 15 minutes.
Add macaroni and allow to simmer with the soup for 4-5 minutes or until macaroni is fully cooked.
Remove from heat and adjust salt and pepper to your liking before serving.
Tips
Top with extra vegan cheese for added flavor.
