Vegan Red Lentil Soup Fast Easy 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 (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!

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.

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.

VEGAN RED LENTIL SOUP

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).