Lentil Soup (Vegetarian/Vegan)

A colorful, tasty bowl of lentil soup

The Christmas day menu at our house is always changing.  I like to try new things, and family schedules are always different.  This year, my brother was leaving midday to return to NY, and my husband and daughter were hitting the road for northern California by mid-afternoon.

Since we all stuff ourselves Christmas Eve at my folks’ home where the menu always includes prime rib, Yorkshire pudding, a trifle, and plum pudding with brandy butter, I was planning something light, since we’d be eating early.

I was thinking a couple of soups, but one of our daughters said it wouldn’t feel like a holiday without some kind of baked good.  So we started the day with fruit, apricot squares, and a big plate of bacon.  Lunch was my favorite soup with turkey, barley, and butternut squash.  We also added this meatless option, and I can tell you that it was simple to make and full of flavor.

ingredients

1 tablespoon refined coconut oil

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1/2 onion, diced

1 zucchini, quartered and sliced (1/4 inch)

1 yellow squash, quartered and sliced (1/4 inch)

1 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

1/8 teaspoon cayenne

6 cups vegetable broth

1 1/2 cup lentils

1 tablespoon soy sauce

1/2 teaspoon sesame oil

14.5 ounce canned tomatoes (with juice)

Directions

• Add the coconut oil, red and yellow peppers, and onion to a dutch oven and cook over medium-high heat for 2 minutes
• Add the squashes, garlic, salt, pepper, marjoram, thyme, and cayenne, cooking for 1 more minute
• Add the broth, lentils, and soy sauce, cooking until the lentils are tender, about 30 to 40 minutes
• Add the sesame oil and tomatoes, cooking just until heated