January 11

Red Lentil Soup

Best Vegan Red Lentil Soup with carrots, tomato, and spinach. The perfect comfort soup for a cold winter. It takes about half an hour from start to finish and freezes well.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | 6 Servings

INGREDIENTS:

  • 1 tsp coconut or olive oil
  • 1/2 yellow onion chopped
  • 2-3 medium carrots about 3 cups chopped
  • 1 stalk of celery chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp fresh ground pepper
  • Sea salt to taste
  • 400 g canned tomatoes
  • 6 cups / 1.5 litres vegetable stock
  • 1 cup red split lentils soaked
  • 1 cup spinach

Red Lentil Soup Recipe Ingredients

INSTRUCTIONS:

  • In a large pot, heat the oil over medium. Add the onion and garlic and sauté for a couple of minutes or until soft and fragrant.
  • Stir in the carrots, celery and cook for another minute or two. Add spices, stirring to coat the vegetables.
  • Add tomatoes and pour the vegetable stock in.
  • Increase the heat to high and bring the soup to a rolling boil. Add the lentils and reduce the heat to medium-low and simmer for 20-25 minutes, or until the carrots are tender.
  • Turn off the heat and stir in the spinach.