Cheesy Vegan Potato Soup

8 small/medium yellow potatoes (diced small)⠀
3 stalks of celery (diced)⠀
2 carrots (diced)⠀
1 cup of lentils⠀
1 tsp. onion powder ⠀
1 tsp. garlic powder⠀
2 tbs. dried chives⠀
Salt and pepper to taste. ⠀

Sauté celery and carrots. Add potatoes, water (about 2 inches above vegetables), and seasoning. If using dried lentils, add now. *If using canned or sprouted lentils, add during the last 5-10 minutes of cooking.* ⠀

Bring to a boil, then reduce heat to medium/low. Cook vegetables until tender (about 20 minutes). When done, add leftover cheese sauce from Mac & Cheese (see previous post). ⠀

Serves 6

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s