Simple Daily Soup with Red Lentils

Drop intro

Sometimes it seems that plant-based food is affordable only for rich and wealthy. But why? Because of colorful photos? Well, that is just a trick of bloggers and influencers to attract your attention:)

Most of MY daily, plant-based food is inexpensive, and I would even say – it is CHEAP:)

Let’s cook together simple lentil soup. Please be informed, I made nice photos of inexpensive food products for this post! How do you like them?:)

colorful veggies and red lentils

Daily lentil soup, two versions

Daily Lentil Soup: two versions of the same thing

SERVES3-4
EQUIPMENTsoup pot, immersion blender
Passive time30 min
Active time25 min
TOTAL TIME55 min

Ingredients

EUUS
Red lentils, dried100 g1/2 cup
Water for cooking1 liter4 cups
Carrot11
Mini assortment of vegetable pieces (whatever you find in your fridge): celery root (celeriac), beetroot, cauliflower, celery stems, fennel head, broccoli, leek, red bell pepper  500 g4 cups of chopped veggies
Onion11
Garlic cloves3-43-4
Fenugreek seeds, powder1/2 tsp1/2 tsp
Sichuan pepper or black pepper, powder1/2 tsp1/2 tsp

Directions

 Version #1

  1. Wash lentils thoroughly: pour water in a bowl with lentils, stir. Drain off the water and refill with clean water, repeat until the water runs clear
  2. Soak lentils in water for at least 30 min, then again wash and drain
  3. Cut vegetables in approximately 2×2 cm cubes
  4. In a soup pot, bring water to a boil, add red lentils and cook them for 5 min on a medium heat
  5. Add long-cooking veggies like carrots / celeriac / beetroot and cook on a medium heat for 10 min more
  6. Add cut onion and garlic and fast-cooking veggies like bell peppers, cauliflower, broccoli, fennel, and leek. Cook for 10 min more
  7. Remove pot from heat and blend the mixture using immersion blender. Serve hot.

Version #2

  1. Follow same steps as in Version #1 till the soup is cooked (step 6)
  2. Then just serve (do not blend) the soup with whole lentils and veggie pieces. Serve hot.

Good to know

  • Vegetables like white cabbage, cucumber, radish, tomatoes may give a bit watery taste when cooked – avoid them in this recipe. If you desire to add potato – add just one. Adding more potatoes changes the good final taste and consistency of the soup
  • Red lentils are light-yellow when cooked. The reddish color of the soup comes from carrots and red bell peppers.
Two versions of the same daily lentil soup!



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Would you like to get more recipes?

Please take a look into my first cookbook!!!

FESTIVE, SUGAR-FREE RECIPES FOR ALMOST VEGANS:
25 delicious vegan and vegetarian dishes including desserts, appetizers, mocktails, salads, soups and second meals by Dr. Alisa Palatronis.

Published December 2020

Rating: 5 out of 5.

Best reviewer writes about this book: Dr. Alisa Palatronis has “cooked up” a very interesting cookbook! I am intrigued by the ingredient choices for some recipes and can’t wait to try them all! My palate is anticipating them all. I did try a few right away since I had the ingredients on hand. The Mascadates from Bożena and Almonds in Heaven were very tasty! I also tried the Hello Hasselback Potato too, they were delicious!! My next recipe will be Delights from 1001 Nights for a sweet treat since I love chickpeas.
This cookbook is one of a kind and I look forward to trying all the recipes and passing it along to my vegan friends and non vegan friends alike. Thank you Dr. Palatronis for this special treat, you have a way with enticing ones palate with your pictures and ingredients combinations.


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