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Vegan Red Lentil Soup

Vegan Red Lentil Soup

What do you do when it doesn’t all go according to plan? You prepare some food. A big, hearty, warming, bowl of lentil soup, that is.

Chestnut Trouble
Today’s post should have been about chestnuts. I had planned to roast them and make some delicious meal with it. But, unfortunately, the chestnuts at my local grocery store looked rather musty, so that was no option. I also didn’t have enough time to go in search of chestnut trees in the forests nearby.

So I made some soup to share with you instead.

The Perfect Soup
This red-lentil soup is so easy and versatile, and just absolutely delicious! While I frequently cook up a small portion just for myself (and next day’s lunch), this soup has also saved me once when I had to cook for fifteen people. As long as you have an enormous stockpot, use this recipe and you will be fine!

Vegan red lentil soup (2)

Vegan Red Lentil Soup
Serves 4

Ingredients:
1 Tbsp olive oil
1 small onion
3 tablespoons of tomato paste
200 grams dry red lentils
three carrots
6 medium potatoes
1.5 l vegetable broth
1 tsp smoked paprika (This is very different from regular paprika powder, I used the “hot” version of the “la Chinata” smoked paprika. You can order it here.)
a pinch of salt to taste
⅛ tsp black pepper

Directions:

  1. Peel and dice the potato and carrots. Set aside.
  2. Dice the onion. Heat oil in a large stockpot, turn heat to medium and cook the onion until it becomes soft and transparent. Then add the tomato paste and keep stirring. Let this cook for 2 to 3 minutes. The tomato will caramelize a bit, giving your soup a slightly sweet taste.
  3. Rinse the lentils and add them to the pot together with the potato and carrot. Stir.
  4. Now add the vegetable broth and smoked paprika. Also add a pinch of pepper. Make sure everything in the pan is mixed well.
  5. Cover the pan with the lid and bring the whole to a boil. Once boiling, turn heat down low and leave to simmer for about half an hour. Stir occasionally.
  6. After half an hour, add salt if needed. I usually find I don’t need to add any more salt, but that depends on the type of vegetable broth used and your own taste.
  7. Serve steaming hot. Enjoy!

Note: As I forgot to buy tomato paste, I left that out this time. As a result, the soup in the pictures is slightly lighter coloured than yours will be. Although the soup was tasty this time as well, I highly recommend you do include tomato paste!

soup close up

What is your favourite fail-proof recipe?

 

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1 Comment

  • Reply Organic on a Budget - Pure Cottongrass

    […] soup is perfect for feeding a lot of people on a very tight budget. Find my recipe for Vegan Red Lentil Soup […]

    Monday March 30th, 2015 at 04:01 PM
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