This scrumptious vegan crimson lentil soup recipe takes about quarter-hour to cook dinner utilizing crimson lentils, canned crushed tomatoes, vegetable broth in addition to easy greens and spices! It’s a fast and attractive vegan soup!
This lentil soup is a one-pot meal with budget-friendly components and is freezer-friendly for meal prep or storing for lazy nights once you don’t need to cook dinner! Be at liberty to customise your soup nonetheless you need and embody pasta to make it much more hearty & filling for those who’d like!
Recipe for Vegan Pink Lentil Soup
When you ever have lentils or a can of crushed tomatoes sitting in your cabinet for a very long time, this crimson lentil soup recipe is ideal to make with it.
This can be a one-pot recipe that requires little or no effort and is nice for meal prepping (because it makes 4-5 servings!). It will hold within the fridge for 4-5 days and you’ll be saved within the freezer, able to be reheated to get pleasure from every time.
This crimson lentil vegan soup is savoury, hearty, and flavourful! It’s additionally nice for becoming many greens into one dish.
Elements
- Pink Lentils
- Tomatoes (canned)
- Onion
- Carrot
- Celery
- Garlic
- Ginger (non-compulsory)
- Oil
- Cumin
- Turmeric
- Paprika
- Vegetable Broth
- Spinach, Kale or any Greens
- Lemon Juice
The vegan crimson lentil soup recipe is gluten-free, soy-free and nut-free.
How To Make Pink Lentil Soup (Vegan)
To start out making your crimson lentil soup, start washing, chopping, and dicing all of the veggies: carrot, celery and onion into giant chunks. Then, peel and roughly chop the ginger (non-compulsory) and peel the garlic cloves.
In a meals processor, cube the carrot, celery, onion, ginger and garlic collectively. When you don’t have a meals processor, you’ll be able to cube every thing by hand into small items and mince the garlic and ginger.
Subsequent, warmth a big pot or Dutch oven over medium warmth and add oil. As soon as heated, add the diced vegetable combination and sauté for a few minutes.
Add floor cumin, turmeric, and paprika to the pot. Stir properly to coat the veggies with the spices.
Add vegetable broth (or water and vegetable bouillon cubes) to the pot. Then add canned crushed tomatoes and crimson break up lentils. Stir properly.
Deliver the combination to a boil, then scale back the warmth and let it simmer for about 15-20 minutes or till the lentils are cooked by.
Stir sometimes to stop the lentils from sticking to the underside. Regulate the consistency by including extra water or vegetable broth if mandatory.
As soon as the lentils are cooked, flip the warmth off and add chopped kale, child spinach or any greens and a splash of lemon juice. Stir properly.
Add salt and pepper to style and revel in this vegan lentil soup instantly or retailer in a tightly sealed container within the fridge for as much as 4-5 days (or freezer for as much as a month!).
Watch me make it on YouTube right here.
Vegan Pink Lentil Soup!
Gear
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1 Pot or dutch oven
-
1 Knife
-
1 Reducing Board
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1 Measuring utensils
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1 Meals Processor non-compulsory, see directions
Elements
- 1.5 cups Pink lentils dry
- 1/2 medium onion or one small onion, peeled & lower into chunks
- 1 giant Carrot peeled & lower into chunks
- 2 stalks Celery washed & lower into smaller chunks
- 3 cloves garlic peeled
- 1 knob ginger freshly peeled (non-compulsory however beneficial)
- 1 tsp oil
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp paprika smoked or common paprika
- 4 cups vegetable broth or 4 cups water + 2 Vegetable bouillon cubes
- 1 can Crushed tomatoes 796ml can or use 2 common cans
- 1 handful greens resembling kale or spinach
- 2 tbsp lemon juice
Directions
-
To start out making your crimson lentil soup, start washing, chopping, and dicing all of the veggies: carrot, celery and onion into giant chunks. Then, peel and roughly chop the ginger (non-compulsory) and peel the garlic cloves.
-
In a meals processor, cube the carrot, celery, onion, ginger and garlic collectively. When you don’t have a meals processor, you’ll be able to cube every thing by hand into small items and mince the garlic and ginger.
-
Subsequent, warmth a big pot or Dutch oven over medium warmth and add oil. As soon as heated, add the diced vegetable combination and sauté for a few minutes.
-
Add floor cumin, turmeric, and paprika to the pot. Stir properly to coat the veggies with the spices.
-
Add vegetable broth (or water and vegetable bouillon cubes) to the pot. Then add canned crushed tomatoes and crimson break up lentils. Stir properly.
-
Deliver the combination to a boil, then scale back the warmth and let it simmer for about 15-20 minutes or till the lentils are cooked by.
-
Stir sometimes to stop the lentils from sticking to the underside. Regulate the consistency by including extra water or vegetable broth if mandatory.
-
As soon as the lentils are cooked, flip the warmth off and add chopped kale, child spinach or any greens and a splash of lemon juice. Stir properly.
-
Add salt and pepper to style and revel in this vegan lentil soup instantly or retailer in a tightly sealed container within the fridge for as much as 4-5 days (or freezer for as much as a month!).
Notes
Diet
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The submit Vegan Pink Lentil Soup appeared first on Low cost Lazy Vegan.
