EASY LENTIL SOUP
It’s always soup season! Lentil soup is one of my favourite and so easy to make. This recipe is gluten-free, dairy-free, and vegan. It’s so yummy and packed with plant-based protein from the lentils.
P.S. Don’t skimp on the fresh lemon squeeze! It truly makes all the difference.
PrintIngredients
Scale
2 tbsp extra virgin olive oil
4 cups vegetable stock
1 large white onion, chopped
2 carrots, chopped
2–3 stalks of celery, chopped
1 cup dried red lentils, rinsed well
2 cloves minced garlic
2 tsp minced fresh ginger (optional)
½ tsp cumin
½ tsp dried coriander
¼ tsp dried turmeric (optional)
1/2 tbsp paprika
⅛ tsp cayenne pepper
salt & pepper to taste
Toppings: fresh lemon + chopped parsley
Instructions
1. In a pot, heat olive oil over medium heat
2. Saute onion, carrots, and celery with a pinch of salt for 5 minutes
3. Add the garlic and ginger and stir another 2 minutes
4. Add in the rest of the ingredients and bring to a boil. Cover the pot, reduce heat to simmer and cook for 30 minutes. Blend with an immersion blender (this is optional! And i like leaving it chunky)
5. Top with fresh lemon juice and garnish with parsley
Nutrition
- Serving Size: 4-6 people
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