Red Lentil Vegetable Soup
This red lentil vegetable soup is a delicious warming vegan soup for autumn and winter. It is a regular in my kitchen especially in the cooler months, but if I'm being honest I could eat it all year round. It is easy to make using simple ingredients like carrots, celery, onion, red lentils, turmeric, and smoked paprika. Most of the ingredients are pretty cheap making it a great budget friendly meal.
You don't need to be an experienced cook to make this soup. This red lentil vegetable soup comes together so easy and you only need to use one pot. Once all your ingredients are in the pot you can let it simmer until it is done and then blend for a smooth consistency. I recommend finishing it with a squeeze of lemon juice. Serve with some bread, in my house it is usually garlic bread.
You can make a large batch of this soup and freeze some for later. I personally like to make a big batch and freeze some in portion sizes to reheat when times are busy or I am just short on time. It is also great for taking to work for lunch, you just need to reheat it in a microwave.
A delicious and smooth red lentil vegetable soup that will keep you warm in the cooler months.
- 1 cup Red Lentils (Rinse your lentils before you cook them.)
- 2 Medium Carrots (Diced)
- 1 Celery Stalk (Diced)
- 1 Medium Brown Onion (Diced)
- 1/2 tsp Turmeric Powder
- 4 Cloves of Garlic
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 1/2 tsp Smoked Paprika
- 1/2 tsp Italian Herbs
- 1 tbsp Oil (You can use olive oil, canola oil or vegetable oil)
- 4 cups Vegetable Stock
Sauté your vegetables and garlic in a pot on medium heat for 3 minutes.
Add your spices and seasonings and continue to sauté for another 2 minutes.
To your pot add your lentils and 4 cups of vegetable stock. Raise the heat and bring to a boil. Once boiling reduce the heat to low and cover with a lid. Simmer for about 15 minutes, or until your carrots are tender.
Blend until smooth and taste. Add salt and pepper to taste and serve.
Store your leftovers in an airtight container in the fridge. You leftovers should keeps for 3 days.
You can freeze this soup for 2 months. I like to freeze it in individual serve portions for easy reheating when I am short on time. I suggest adding a little bit of water to the soup when you reheat it if you find it too thick.
If you would like to add some heat to your soup add some crushed chilli flakes to the soup. I would suggest 1/2 a teaspoon of crushed chilli flakes.