Passover Vegetable Lentil Soup With No Guilt

Passover is slowly approaching and I have been busy in the kitchen trying to develop vegan gluten-free (gf) matzo balls and kugels.    If you are reading this with abated breath, begin breathing because Passover is not for the vegan gluten-free.  This holiday is full of chicken fat, cream, eggs and more chicken fat. 

I did go shopping to pick up the necessary matzos and did find gluten-free versions and not as expensive as last year awful tasting gf matzo. The gf matzo last year tasted like eating olive oil and butter on top of some sort of stale caca cracker and that is the nicer version of what I wanted to say.  But no need to fret I did come up with a Faux Pas Matzo Ball soup called Vegetable Lentil Soup. 

Return your jaw to the upright position and allow me to state my case:  What else are you going to eat?  Faux Pas Matzo Ball Soup in a Vegetable broth with Faux Pas Matzo Ball taste delicious, and I kid you not.  At least while everyone around the table is potentially screwing up their pancreas and liver with all that fat, you are eating a healthy and tasty food.  Now don’t you feel better?

                                     Vegetable Lentil Soup With No Guilt aka Matzo Ball Soup

1 tbsp. olive oil

1 large onion mincedMMMMMM good

2 cloves garlic, minced

1 cup lentils (your choice of color)

¼ cup rice (I used black)

3 carrots chopped

1 zucchini chopped (I used ½ each of a green and yellow zucchini for color)

6 purple potatoes (use whatever color you like but white)

½ bag Edamame (I ate the other ½ while chopping the above and Edamame is optional)

8 cups of vegetable broth

1 28oz. can of diced tomatoes (I used pasta sauce, because I didn’t have the diced tomatoes, and it’s raining and I’m not driving to the grocery store and it turned out delicious.)

4 bay leaves

1 tbsp. oregano

Pepper to taste.

In a large stockpot, add the olive oil, onion and garlic and sauté until onion begins to soften.

Add the lentils and rice and sauté for 1 or 2 minutes.

Dump the rest in.

Once it boils, reduce the heat and simmer the soup for 30 minutes.  Make sure the rice and lentils are tender.

This makes quite a bit of soup/stew; hence you have it for 7 nights or freeze it in containers for quick meals.  If you are still looking for the faux pas matzo balls...

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Filed under: veganstylist

Tags: Passover

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