Creamy Asparagus and Lentil Soup -Gluten Free Vegan

Nutriment Health and Fitness

A great creamy tasting soup without the use of oils, and cheese which keeps that meals health but so delicious!

Lentils added will give you the added protein you need for a complete meal. Enjoy with some sliced veggies or a few gluten free crackers.

Vegan, vegetarian, plant based, celiac friendly, diabetic friendly

1 bunch Asparagus. Rinse, break off hard stems and recycle. Chop asparagus into pieces.
1 Quick spray of Olive oil for the sauce pan
1 Scallion or 1/2 white onion
1/4 cup Red lentils. Rinsed and drain.
1 tsp Better than Bouillon or organic bouillon cube
1 cup Water filtered
2 cups Oat milk - it give the soup the creaminess You could also use soy milk or coconut milk
1/2 tsp Black pepper ground

Mix the bouillon with the 1 cup of water. If using the cubes, then use hot water and mix well.
Large pan add a light coating of olive oil. Set aside.
Prepare the asparagus. Wash, snap off the hard stem ends and throw in compost. Chop the asparagus into pieces.
Prepare the scallion or white onion. Peel, and roughly chop into pieces.
Add asparagus and onion into the large pan. Set on stove to medium heat.
Add in the black pepper and optional red pepper flakes.
Stir once in a while so the vegetables do not burn. Cook for 5 minutes.
Add in the bouillon mix and stir well. Bring to a boil and turn down the heat to medium low.
Add in the 2 cups of milk, the lentils, and stir well. Cook for 20 minutes. Check that the asparagus is cooked and soft.
When fully cooked, use a blender to bring the soup to a creamy but with a bit of texture left if desired. Or until completely smooth.
Serve.
If there is any left overs, allow to cool completely. Put into a mason jar or glass container and put in the fridge. Lasts 2 days.
Option is to put in the freezer. Lasts 3 months.

Keyword asparagus, Dairy-Free, easy recipe, gluten free, lentils, low fat, soup,, Vegan, vegan, vegetarian

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