Vegan Red Lentil Soup Recipes

VEGAN LENTIL SOUP RECIPE (8 MAIN INGREDIENTS!)

Steps:

• Make sure to sort through and remove any debris from the lentils. Also, SOAKING THEM first makes these cook in just about 15 minutes!
• I chose to soak my lentils in a bowl filled with water for 2-4 hours because of better digestion. I have less bloating and tummy aches when I soak my lentils first, but this can totally be skipped if you don't want to soak them.
• Rinse the lentils thoroughly even if you soaked them or not.
• To a large pot, add about a 1/2 cup of water over medium heat. Once hot, add the onion and carrots and cook for 5-8 minutes, stirring occasionally, until the onions are translucent and the carrots are almost fully tender.
• Add the Italian seasoning, garlic powder, salt and pepper and stir for about 30 seconds to toast them and absorb any residual liquid left.
• Add the vegetable broth, the 1 cup of water and the lentils.
• Bring to a rolling boil, then reduce the heat to low, cover partially with a lid just letting a bit of steam escape and simmer for about 15 minutes or until the lentils are tender. PLEASE NOTE that since I soak mine for 2-4 hours first, they are beautifully tender by the 15 minute mark, but if you do not soak yours first, they make take twice as long to cook.
• Add the tomato paste and balsamic vinegar and stir through to heat another minute or so.
• Add the spinach if using and stir through just until wilted. Remove from the heat. Taste and add any salt and pepper if needed. This can vary due to the broth used. Top with red pepper flakes for a kick of heat (if desired) and fresh green onions.

VEGAN RED LENTIL SOUP

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
• Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.

VEGAN RED LENTIL SOUP (GLUTEN-FREE + EASY TO MAKE)

Steps:

• In a soup pot, heat the avocado or olive oil over medium heat. Once the oil is shimmering, add the onion, carrot, and celery and cook for about 5 minutes, until the onion is translucent.
• Add the garlic, grated ginger, cumin, turmeric, garlic powder, ginger powder, and salt, and stir to combine and coat all the veggies in the spices.
• Let cook for 2 minutes, until fragrant, and then add the vegetable broth, water, tomatoes, and red lentils. Stir and bring to a boil, then turn down and let simmer for 30-40 minutes, until the red lentils are soft. Taste, and add more salt to your tastes if desired.
• If desired, puree half the soup to help make it creamier. You can also just leave it as is if you prefer a more broth-y soup. I pureed some of mine with an immersion blender.
• Stir in your greens and let them wilt, and then add in lemon juice and zest. Serve with more lemon if desired (I recommend), and garnish with some microgreens!

RED LENTIL SOUP

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.

VEGAN INSTANT POT® RED LENTIL SOUP

Steps:

• Combine water, onion, carrot, cashews, garlic, salt, and pepper in a high-speed blender; blend until completely smooth.
• Pour the blended mixture into a multi-functional pressure cooker (such as Instant Pot®). Stir in red lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice.

1-POT EVERYDAY LENTIL SOUP

Steps:

• Heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. Season with a bit of salt and pepper and stir.
• Sauté for 4-5 minutes or until slightly tender and golden brown. Be careful not to burn the garlic (turn heat down if it's cooking too quickly.)
• Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.
• Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.
• Add your greens, stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavor as needed, adding more salt and pepper for overall flavor, vegetable broth if it's become too thick, or herbs for earthy flavor.
• Enjoy as is or serve with rice, cauliflower rice, or a side of flatbread or rolls (links above). I love garnishing mine with a little fresh parsley for a pop of color and freshness (optional).
• Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop and add more vegetable broth to rehydrate as needed.

VEGAN RED LENTIL SOUP (FAST + EASY)

Steps:

• Select the brown/saute function on your instant pot and heat olive oil.
• Add onion and garlic and cook for about 3 mins. Add a pinch of salt.
• Add carrots and celery and cook for roughly 10 mins or until the carrot softened.
• Add cumin, thyme, fennel, and paprika and cook until fragrant about 1 min.
• Add lentils and tomato paste and stir.
• Add broth and bay leaf, mix until combined.
• Add the lid of the pressure cooker and set to high pressure for 15 mins.
• After the timer goes off, allow the pressure to release naturally, about 15 mins. (don't touch it)
• After the pressure has released naturally, release the pressure valve, and open the lid.
• Stir the soup, and remove bay leaves. How this or thin it is is really up to you, if you want a thinner soup, add more broth now.
• Add about 1 cup of coconut milk & season to taste with salt and pepper.
• Serve with a swirl of coconut milk in each bowl, along with some buttered toast.