The Stove
Quick and Hearty Vegan Red Lentil Soup
A hearty balanced and delicious lentil soup that is ready in thirty minutes! Sauté the onion, garlic, and celery for 3-5 minutes, stirring occasionally until trasnparent.
Ingredients · Servings 4
- 1 cup red lentils (preferably pre-soaked in water, but that's optional. )
- 2 medium tomatos, diced
- 2 tbsp extra virgin olive oil
- 1 stalk celery, diced
- 2 medium garlic cloves, minced
- 1 medium yellow onion, diced
- 1 tbsp fresh coriander, diced
- 1 tbsp fresh parsley, diced
- 1 tsp cumin
- ½ tsp ground coriander
- ½ tsp ground paprika
- 1 tbsp lemon juice
- ½ tsp black pepper
- ½ tsp salt
Method · 25 min
- Heat olive oil over medium heat in a pot.
- Sauté the onion, garlic, and celery for 3-5 minutes, stirring occasionally until trasnparent.
- Add the spices and let cook for an additional 2 minutes.
- Add the diced tomatoes and lentils to the pot and cover with water.
- Cover the pot and bring it to a boil.
- Reduce to a simmer and cook until lentils are cooked, this should take around 20 to 25 minutes if the lentils were pre-soaked, or a little longer if they were not.
- Season to taste and add the lemon juice, parsley and coriander.
- Ladle into shallow bowls and sprinkle with fresh parsley. Serve hot with toasted bread, olives and cheese.
Add the spices and let cook for an additional 2 minutes. Add the diced tomatoes and lentils to the pot and cover with water. Reduce to a simmer and cook until lentils are cooked, this should take around 20 to 25 minutes if the lentils were pre-soaked, or a little longer if they were not.
Season to taste and add the lemon juice, parsley and coriander. Ladle into shallow bowls and sprinkle with fresh parsley. Serve hot with toasted bread, olives and cheese.