Spiced Red Lentil Soup- Vegan

One of my favorite weekend traditions is making a fresh batch of soup. As you’ve probably noticed from my blog post I eat/ make a lot of soup/ chili/ stew. Even in the middle of summer I make soup to eat throughout the week. Its been a few weeks since I’ve had time to make a fresh homemade batch so I was happy to have some spare time this Saturday.

This week I was inspired by the NY Times article “New York Dals” by Mark Bittman. You can read his article here. I also spent some time speaking with my regular nail lady who is from Nepal. Some of the most popular Nepalese spices are turmeric, cumin and saffron if you can afford it!

So what is a girl to do with a bag full of red lentils and a newly found Indian/ Nepalese inspiration? Mix up a red lentil soup master piece… well, with the help of some guidelines that I got while getting my nails done!

You can vary the different amounts of spices or types that you use depending upon what you have on hand. In the end you will end up with a hearty, smooth and fragrant soup!

Spiced Red Lentil Soup:

2 Tablespoons Olive Oil

1 Onion Chopped

2 Stalks of Celery Chopped

1 Carrot Chopped

1 Can Diced tomatoes (14.5 Ounce) use liquids

4 Garlic Cloves Chopped

1 Teaspoon Fresh Ground Pepper

1 Teaspoon Salt

1 Teaspoon Turmeric

1 Tablespoon Cumin

5 Cups Vegetable Stock

1 Cup Red Lentils

Directions:

1) Heat the olive oil on medium to high heat in at least an 8 cup pot on your stove. Once heated add in your onion, garlic and celery. Cook about 5 minutes until fragrant. As you can see from my picture below I accidentally let a few carrots slide in…

2) Once the veggies are softened add in your dry spices and cook for about 2 minutes more. Stir constantly.

3) Once the spices are very fragrant add in your other ingredients starting with the carrots and tomatoes then move on to the rest. Make sure to stir to combine.

4) Turn heat to simmer until the lentils are cooked. This should take 35-45 minutes. Monitor the soup often and stir every 5-8 minutes. Add more water sparingly if necessary.

5) When lentils and carrots are cooked turn off the stove. You are almost done.

6) In batches puree the soup in your food processor until you get a creamy texture. I was left with a few chucks of carrots.

7) Store leftovers in an airtight container for up to 5 days in the fridge. You can also freeze individual servings!

I enjoyed this with a green salad today for lunch. I’ve been experimenting with a few new salad dressings but unfortunately none I’m ready to share yet…

I hope you all day a good weekend! Monday is almost over! Stick with it!

 P.S I’m thinking about starting a new series on my blog about vegan cooking basics. Do you have any specific questions in mind?

 

 

 

 

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About rebacox

Pseudo athlete and vegan, learning to love all the imperfections in life. Follow me in my journey, training for races (a half marathon in all 50 states to be exact) and my adventures in the kitchen!
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2 Responses to Spiced Red Lentil Soup- Vegan

  1. I am a sucker for lentil soup – it’s my favorite kind! so hearty and comforting, yet healthy, easy, and tasty. I am always on the hunt for new recipes, so I’m glad you shared this. :)

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