Vegan Cumin Lentil Soup Recipes

BEST LENTIL SOUP

Steps:

• Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
• Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
• Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
• Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
• Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
• Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
• Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

VEGAN LENTIL SOUP RECIPE (8 MAIN INGREDIENTS!)

Steps:

• Make sure to sort through and remove any debris from the lentils. Also, SOAKING THEM first makes these cook in just about 15 minutes!
• I chose to soak my lentils in a bowl filled with water for 2-4 hours because of better digestion. I have less bloating and tummy aches when I soak my lentils first, but this can totally be skipped if you don't want to soak them.
• Rinse the lentils thoroughly even if you soaked them or not.
• To a large pot, add about a 1/2 cup of water over medium heat. Once hot, add the onion and carrots and cook for 5-8 minutes, stirring occasionally, until the onions are translucent and the carrots are almost fully tender.
• Add the Italian seasoning, garlic powder, salt and pepper and stir for about 30 seconds to toast them and absorb any residual liquid left.
• Add the vegetable broth, the 1 cup of water and the lentils.
• Bring to a rolling boil, then reduce the heat to low, cover partially with a lid just letting a bit of steam escape and simmer for about 15 minutes or until the lentils are tender. PLEASE NOTE that since I soak mine for 2-4 hours first, they are beautifully tender by the 15 minute mark, but if you do not soak yours first, they make take twice as long to cook.
• Add the tomato paste and balsamic vinegar and stir through to heat another minute or so.
• Add the spinach if using and stir through just until wilted. Remove from the heat. Taste and add any salt and pepper if needed. This can vary due to the broth used. Top with red pepper flakes for a kick of heat (if desired) and fresh green onions.

VEGAN CUMIN LENTIL SOUP

Steps:

• Pour the lentils on a cookie sheet and pick them over, removing any pebbles or debris. Pour the lentils into a strainer and rinse thoroughly. Set aside while you chop the vegetables.
• Heat the oil in a large stock pot over medium heat. Add the onions, carrots, celery, garlic, salt, pepper, oregano and basil. Stir to combine and let the vegetable sweat (to release moisture) for about 10 minutes, or until the onions begin to soften. If they start turning brown, back off on the heat.
• Add the cumin, bay leaves, lentils and water. Stir well and turn up the heat. When the soup comes to a boil, turn it down to very low heat, cover and let simmer for 35 minutes.
• Remove the bay leaves. Either use an immersion blender to lightly puree the soup, or scoop out a few cups and puree in a food processor or blender and return to the pot. Keep pureeing until you reach a desired consistency.
• Add more salt and pepper to taste per bowl. The flavors meld very well overnight, so don't over-salt the pot.