Recipe: Vegetable Lentil Soup

I used red lentils because I love them and I think they cook up the creamiest but you could easily use other lentils though the cook time may need to be adjusted. I added a ton of vegetables and they’re probably fairly interchangeable within reason.

Vegetable Lentil Soup
Serves 4
Creamy, filling lentil soup with no coconut milk and a lot of vegetables for extra texture.
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 tbsp olive oil
  2. 1 onion, chopped
  3. 4 garlic cloves, chopped
  4. 4 carrots, chopped
  5. 1 large zucchini, chopped
  6. 1 red pepper, chopped
  7. 2 tomatoes, chopped
  8. 250g red lentils
  9. 1L vegetable broth
  10. 1/2 tsp each: cumin, chili powder, coriander, salt, pepper
  11. 1/2 tsp each: fennel, turmeric
  12. salt and pepper, to taste
Instructions
  1. Heat the oil in a large pot.
  2. Add in the onion, and cook until clear, about 4-5 minutes.
  3. Add in the rest of the vegetables and cook for until soft, about 5-7 minutes.
  4. Add in the lentils and spices and allow to heat through for 60 seconds.
  5. Pour in the broth and bring to a boil and then turn the heat to low and let simmer for 30 minutes until cooked through.
  6. Add in lemon juice and adjust seasoning.
Notes
  1. You can puree all or just half of it if you like soups that aren't as chunky.
Adapted from Oatmeal with A Fork
Mab Made Food http://www.mabdese.net/bento/

Leave a Reply