Vegan, Red Lentil Soup {*spicy option}


My lentil obsession began when I realized there's about 18g of protein per cup!  When you're super active like I am, you may need more protein than the average Jan and it's nice to have a healthy "go-to" you don't have to get too creative with.  That being said, all of our lentil recipes have been easy peasy so far.  There are many lentil varieties, so you can change it up and never get bored!  We started out with a lentil salad as part of our #SimpleSaladSeries.  I then, made my way to our red lentil soup, and coming soon . . . lentil veggie burgers a.k.a. my fiancΓ©'s new favorite burger (thank goodness)!  And let me tell you this . . . I have been eating this soup all week and I'm still not sick of it!  I made it pretty spicy and I am addicted to the kick :D



WHAT YOU NEED:

INGREDIENTS

Coconut oil

Ground cumin

Ground turmeric

Ground curry powder

Onion

Garlic

Ginger

Bell pepper (red or green)

Red lentils

Vegetable broth

Fresh cilantro

PRINTABLE RECIPE



Vegan, Red Lentil Soup

*spicy option

SOUP

VEGAN + GLUTEN FREE

serves: 6-8

total time: 35 min

PRINT OR DOWNLOAD RECIPE

INGREDIENTS

  • 2 Tbsp coconut oil
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground curry powder
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 Tbsp fresh ginger, minced
  • 1 bell pepper (red or green), stemmed, seeded & diced
  • 2 cups rinsed red lentils
  • 8 cups organic vegetable broth
  • fresh cilantro, chopped 
  • 1/2 teaspoon salt (or to taste) 
  • 1/2 freshly ground black pepper (or to taste)
  • *spicy option: 1/2 of a large jalapeno pepper, hot red pepper, or 1/2 -1 teaspoon crushed red peppers  (I used one teaspoon of crushed red peppers while it was simmering - I like a lot of spice)

INSTRUCTIONS

  1. Heat oil in large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1-2 minutes.  Add onion, garlic, and ginger with a few pinches of salt.  Cook until tender about 6 minutes.  Add bell peppers (+ jalapeΓ±o and hot peppers - *spicy) for a few more minutes.
  2. Add lentils and broth.  Bring to a broil, then simmer until lentils are tender, 20-25 minutes. Season with salt and pepper. Garnish with cilantro or parsley!

STORAGE

  • Refrigerator: about 5 days, covered
  • Freezer: 4-6 months, in airtight container


Like this post?  Try some other vegan soups!

Homemade Split Pea Soup

Cucumber Dill Bisque

Kale & Chickpea Minestrone


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PHOTOGRAPHY: Coreen Murphy