Simple red lentil and vegetable soup (Vegan) - Lizs Whole Food Kitchen
post-template-default,single,single-post,postid-1365,single-format-standard,ajax_fade,page_not_loaded,,qode-title-hidden,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,transparent_content,qode-child-theme-ver-1.0.0,qode-theme-ver-9.4.1,wpb-js-composer js-comp-ver-4.12,vc_responsive,elementor-default,elementor-kit-1834

Simple red lentil and vegetable soup (Vegan)

It is snowing today and I just wanted to make a quick and simple lentil and vegetable soup for lunch with herbs to flavour. Red lentils provide protein, antioxidants and contain the mineral silica which helps aids collagen in the skin and bones and hair. Ive partially liquidised this soup to retain some texture.

200g red lentils
1 medium onion, chopped
2 sticks celery, sliced
1 medium sweet potato, peeled and chopped
2 carrots, peeled and sliced
2 cloves garlic, crushed
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 tbsp shoyu or tamari (aged soya sauce from the healthfood supermarket  isle or shop)
2 tsp vegetable bouillon
2 tbsp olive oil

Heat the olive oil in a large saucepan, add the vegetables and cook on a medium heat for 10 minutes with lid on creating some steam and stirring often.
Add the herbs and garlic and cook for a minute then add the lentils, bouillon and shoyu. Top up with lots of hot water (boil the kettle)  about 2 inches above the veg and lentils.
Bring to the boil, turn down to a simmer and cook for 25 minutes with the lid on.
Once cooked, using an immersion blender, blend in bursts so that it still retains some texture. Thin with a bit more water if necessary.

Serve with some good wholemeal bread to dunk in.



No Comments

Sorry, the comment form is closed at this time.