Name: Incredibly Easy Vegan Red Lentil soup
Prep time: 15 min
Cook time: 45 min
Total time: 180 min
Ingredients: 250 ml dried and split red lentils (approximately 1 cup); 60 ml olive oil (divided, approximately ¼ cup); 1 red onion (finely chopped); 1 carrot (grated); 15 ml flour (approximately 1 tablespoon); 500 ml vegetable stock (approximately 2 cups); 500 ml water (approximately 2 cups); 1 clove garlic (sliced); 1.25 ml chili flakes (approximately ¼ teaspoon); 2.5 ml Salt (adjust to taste); Black pepper; 30 ml Parsley (chopped); 1/2 Lemon (juice and rind, to taste)

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Incredibly Easy Vegan Red Lentil soup

Razena Schroeder

Simple and nutritious vegan red lentil soup that makes delicious light meal

4.89 from 9 votes

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Prep Time 15

Cook Time 45

Soaking time 2

Total Time 3

Course Soups

Cuisine Middle Eastern

Servings

Calories 398 kcal

Ingredients

Soup

250 ml dried and split red lentils approximately 1 cup
60 ml olive oil divided, approximately ¼ cup
1 red onion finely chopped
1 carrot grated
15 ml flour approximately 1 tablespoon
500 ml vegetable stock approximately 2 cups
500 ml water approximately 2 cups
1 clove garlic sliced
1.25 ml chili flakes approximately ¼ teaspoon
2.5 ml Salt adjust to taste
Black pepper

Garnish optional

30 ml Parsley chopped
½ Lemon juice and rind, to taste

Instructions

Rinse the lentils twice then cover with cold water and soak for at least 2 hours. Rinse once more before use.
Heat 30 ml of olive oil in a medium sized pot and sauté the onions until soft and translucent but not brown or scorched.
Add the flour and cook for 1 minute before adding the drained lentils, grated carrot, garlic and chili flakes.
Add the stock and water and bring to the boil, then reduce the heat and simmer for 40 minutes or until the lentils are soft.
Blend the soup until creamy and completely smooth. I used a stick blender.
Add the remaining 30 ml oil and blend until incorporated.
Adjust the thickness with more hot stock or water, if required.
Check the seasoning and add salt and freshly ground black pepper.
Serve with a sprinkling of chopped parsley and lemon zest and a wedge lemon and crispy pita croutons.

Notes

For a gluten free version use 1 teaspoon of cornflour instead of the tablespoon of plain flour mentioned in the recipe.

Nutrition

Serving: 0gCalories: 398kcalCarbohydrates: 48gProtein: 17gFat: 15gSaturated Fat: 2gCholesterol: 0mgSodium: 773mgPotassium: 746mgFiber: 20gSugar: 4gVitamin A: 3565IUVitamin C: 23mgCalcium: 64mgIron: 5.7mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword halaal recipe, vegan, vegetarian

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