The flavour base of this soup is a Mirepoix, a selection of chopped vegetables that usually consists of celery, onion and carrots. It is the start of many good casseroles, soups, ragu sauces and stews.
In my mind, nothing beats a tasty and well-made soup. It is a great way to consume plenty of nourishing vegetables without piling them on your plate.
This is one of the few soups I rotate when the weather becomes bitterly cold. I make a double batch so I can have plenty in the freezer, all ready for when I come in from the cold.
I prefer it chunky and hearty so it feels more filling with a little grated vegan parmesan cheese and a chunk of fresh bread. You can always blitz half of it if you prefer a smoother consistency.
A thermos flask full of this hot soup is great to take when going for a long walk on a cold winter day, it really is a hug in a mug.
A touch of heat is provided from the red chilli along with a little warmth from the musky warmth of cumin.
This is not just your average vegetable and lentil soup, although they are totally delicious.
Spicy lentil and vegetable soup
- Preparation Time 25 Minutes
- Cooking Time 25 Minutes
- Serves 4
Vegan, vegetarian and gluten-free
- 1 Large white onion finely chopped
- 1 small red chilli with seeds removed
- 2 carrots diced
- 2 cloves of crushed garlic
- 2 stems of celery finely sliced
- 1 tsp fresh grated ginger
- 1 small courgette finely chopped
- 180 g dried red lentils
- 1.5 litres of vegetable stock using 2 vegan stock cubes or gel pots
- 1.5 tbsp tomato puree
- 2 tsp ground cumin
- 2 tsp ground coriander
- salt and pepper to season
- 1 400 g tin of black or red kidney beans drained and rinsed (optional)
- Freshly chopped coriander
- Pour 2 tsp oil into a large saucepan, once hot add the onions, carrots and celery and lower the heat. Saute the vegetables for around 15 minutes and stir occasionally until they start to soften, but not brown.
- Next, add the chilli, courgette, garlic and ginger and cook for a further few minutes.
- Stir in the lentils, tomato puree, cumin and coriander and mix thoroughly.
- Add the stock and bring to a boil. Then turn down the heat to a simmer and cook for 25-30 minutes.
- Season with salt and pepper and taste, adjusting the seasoning if needed.
- Serve piping hot with some freshly chopped coriander.
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If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.
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