Have you discovered the versatility of lentils yet? At one time, they hung a bit in the healthy-but-more-not-yet corner, but that is incredibly unjustified! Healthy the little pulses still are, but besides being versatile they are also simply delicious. Delicious in a curry, but this versatile legume can also be enjoyed as a soup. Culi editor Anne also loves them! The recipe for this vegan lentil soup contains not only lentils, but also pieces of celery, sweet potato, carrot, tomato and pepper. By filling your soup well with different (seasonal) vegetables, you automatically get good nutrients and your soup has a hearty bite. Lentils? We love them!
Well-filled vegan lentil soup
This vegan lentil soup is a soup that is delicious and very healthy at the same time. It is very nutritious as lentils are full of iron, fibre and protein. The fibre ensures good digestion and bowel function. If you suffer from intestinal problems, you can reduce your symptoms by eating lentils regularly. Lentils also contain important vitamins for your energy metabolism. Does all this sound very healthy? It was very popular even with my adolescents!
This vegan lentil soup is packed with vegetables.
Lentils in all shapes and sizes
Lentils are a great meat substitute as they are high in protein. You therefore have them in all shapes and sizes - and flavours! Green lentils have a peppery flavour. Brown lentils have an earthy flavour. Yellow lentils have a mild flavour and nutty aroma. Red lentils have the sweetest and nuttiest flavour, which is why it is attractive to use at least red lentils for this vegan lentil soup too. I used a mix of red, brown and green lentils.
Vegan lentil soup
Kitchenware
- large soup pan
- cutting board
Ingredients
- 3 small organic onions, in pieces
- 1 small organic red onion, in pieces
- 2 cm ginger, in pieces
- olive oil
- 1 fluorescent paprika
- 2 fluorescent cinnamon
- 1 sweet potato, diced
- 4 roots, in pieces
- 6 stalks of celery, in small arcs
- 1 red pointed pepper, in pieces
- mix of 300 gr dried lentils
- 1,5 litres vegan broth
- 5 (organic) vine tomatoes, diced
- bowl of tomato sauce
- 1 el lemon harissa
- 4 toes garlic
- 150 gr mixed beans
- 150 gr chickpeas
- 1 el garam masala
- dash of balsamic vinegar
- vegetable cheese grater
Instructions
- Fry the onion with ginger, paprika and the cinnamon in a small splash of olive oil.
- Add the sliced potato, carrot, celery and pepper and fry briefly.
- Add the sliced tomatoes, lentils, tomato sauce and lemon-harissa.
- Pour in the stock and simmer on low heat for 15 minutes. Do stir occasionally.
- Then add the chickpeas, mixed beans, sliced garlic and the garam masala.
- Mix well and simmer on low heat for another 15 minutes. Keep stirring occasionally.
Enjoy your vegan lentil soup!
Thirty minutes later, there is a deliciously fragrant pan of soup on your cooker. Before serving, season the vegan lentil soup with a splash of balsamic vinegar and add coriander if desired. Ladle your soup into your favourite soup bowls and garnish with the vegetable cheese grater. The soup is very tasty with a piece of (homemade) flatbread or other bread . By the way, the next day the soup is even tastier, so it is also perfect as a (takeaway) lunch! Enjoy!
More food tips from thegreenlist.nl
- Wondering which seasonal vegetables are available this month? You can read about it in this month's article featuring seasonal fruits and vegetables.
- Have you tried this delicious vegan dish yet? Green beans and potato curry with flatbread.
- Also delicious for cold days: vegan pea soup or vegan vegetable soup.
Photo credits: Anne van Twillert.
