Vegan Red Lentil Soup Gluten Free Easy To Make Recipes
RED LENTIL SOUP
Red Lentil Soup! This red lentil soup recipe is both vegan and gluten-free! A healthy, low-fat soup that's cozy and simple and packed with 18g of plant-based protein per serving.
Provided by Alex Caspero
Categories dinner
Time 50m
Number Of Ingredients 15
Steps:
- First, heat 1 tsp. olive oil over medium heat in a large sauce pan.
- Next, add the onion and let cook for 5 minutes until soft.
- Then, add the garlic, celery, and potato chunks. After that, cook until soft and lightly browned, another 2-3 minutes.
- Next, add the cumin, turmeric, ground ginger, paprika and salt/pepper and stir until fragrant.
- Add the vegetable broth, lentils, and canned tomatoes and bring to a simmer.
- Then, cover and cook for 20 minutes and cook until lentils are tender.
- Remove from heat and puree 1/2 of the soup using either a blender or immersion blender.
- Next, add back in the 1/2 of the soup and stir in the herbs and lemon juice.
- Finally, season to taste with salt/pepper if needed and serve.
Nutrition Facts : ServingSize 1 bowl, Calories 302 calories, Sugar 6 g, Sodium 613 mg, Fat 2.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 55.6 g, Fiber 9.6 g, Protein 17 g, Cholesterol 0 mg
VEGAN RED LENTIL SOUP
This healthy vegan soup is made with protein-rich red lentils and fresh vegetables, like carrots, potatoes, and leafy greens. Fire-roasted tomatoes add depth of flavor. Serve this easy red lentil soup on its own or with a side of bread. It's perfect for soup season!
Provided by bri
Categories Main Course Side Dish Soup
Time 35m
Number Of Ingredients 14
Steps:
- Saute vegetables: Warm 2 tablespoons of the olive oil in a large Dutch oven or pot over medium heat. Add onion and cook, stirring occasionally, until golden brown around the edges, 8 to 10 minutes. Add carrots and celery, cook, stirring occasionally, for 2 minutes to soften.
- Add spices: Use a stirring spoon to push the vegetables to the edges of the pot. Pour the remaining 2 tablespoons olive oil into the middle of the pot, then sprinkle cumin into oil. Once it starts to sizzle, add garlic, thyme, and salt. Cook, stirring frequently, until the garlic is fragrant, 1 to 2 minutes
- Simmer: Pour in the vegetable broth and use a stirring spoon to loosen any brown bits from the bottom of the pot. Add the potatoes and red lentils. Stir to mix. Cover with a lid, increase heat to medium high, and bring to a boil. Once boiling, reduce the heat to maintain a simmer with the lid slightly ajar. Cook, stirring occasionally, until the lentils are soft and potatoes are tender, about 15 minutes.
- Finish and season: Stir in the tomatoes, then bring the mixture back to a boil (keep the lid slightly ajar and increase heat slightly). Once boiling, stir in the Swiss chard to wilt the leaves. Remove from heat. Add red wine vinegar. Taste and season with more salt if needed (see note 5).
Nutrition Facts : Calories 350 kcal, Carbohydrate 51 g, Protein 16 g, Fat 10 g, SaturatedFat 1 g, Sodium 936 mg, Fiber 19 g, Sugar 7 g, UnsaturatedFat 8 g, ServingSize 1 serving
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