Lentil Soup:

This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.

#soup #lentil #vegan #vegetarian #ComfortFood

PreTime
30 Minutes
CookTime
25 Minutes
Yield
8 Serving

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on September 28, 2021 15:40

How to Make It

1. Step

Warm the olive oil in a large pot over medium heat.
Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

2. Step

Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavour.

3. Step

Pour in the lentils, vegetable stock cubes and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 30 -40 minutes, or until the lentils are tender but still hold their shape.

4. Step

Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)

5. Step

Add the chopped spring onions, fresh coriander and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.

6. Step

Serve while hot with 1 Tablespoon fresh cream. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).


Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 2 carrots, peeled and chopped
  • 2 garlic cloves chopped
  • 2 tsp ground cumin
  • 1 tsp curry powder
  • 1/2 tsp dried thyme
  • 1 large can (28 ounces) diced tomatoes
  • 1 cup Chana dal / yellow dal (lentil)picked over and rinsed
  • 1 vegetable stock cubes
  • 3 cups water
  • 1 tsp salt or to taste
  • Pinch red pepper flakes
  • Freshly ground black pepper to taste
  • 2 Tbsp lemon juice or to taste
  • Fresh cream (optional)

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