Red Brown Lentil Soup Vegan Food

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

Steps:

• In a large stock pot, heat olive oil over medium heat. Add onion and sauté for 4-5 minutes. Add garlic and cook for another 2-3 minutes. Stir in carrots, celery, red pepper, and salt and cook for 5-7 minutes, stirring frequently.
• Add all remaining ingredients and bring to a boil. Reduce heat and let simmer 35-40 minutes, until lentils are completely tender.
• Remove from heat and use an immersion blender to puree (you can also use a regular high speed blender - just be careful!).
• Serve hot with a swirl of vegan yogurt and crispy chickpeas (optional).

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 & BROWN LENTIL SOUP (VEGAN)

Steps:

• In a large saucepan, mix the vegetable broth and tomato paste together and bring to a low boil.
• Add the salt, pepper, and lentils and simmer on low heat for 25-30 minutes or until most of the lentils have dissolved.
• Add the lemon juice and spices, and stir well.
• Add some water if the soup needs thinning (it most likely does, tomato paste gets thick).
• Serve and enjoy.

VEGAN TURKISH RED LENTIL SOUP

Steps:

• Heat olive oil in a heavy saucepan over medium heat. Add onions and 1 teaspoon salt; cook, stirring occasionally, until softened, about 8 minutes. Add thyme sprigs, garlic, cumin, and bay leaves; cook, stirring, for 1 minute more.
• Add vegetable broth, tomatoes, red lentils, tomato paste, oregano, remaining salt, and pepper to the saucepan. Cover partially and simmer, stirring occasionally, until lentils are very soft and falling apart, 30 to 45 minutes.
• Discard thyme sprigs and bay leaves. Let soup cool briefly, about 10 minutes. Transfer 4 cups of soup to a blender; blend until smooth. Mix back into the saucepan. Stir in water. Ladle soup into bowls; garnish with chopped parsley and a squirt of lemon juice.