Delicious Protein-Packed Vegan Lentil Soup
Lentil soup simmering on the stove is real comfort food, simple ingredients, deep flavor and warmth in every spoonful.
Ingredients
- 3 Carrots
- 3 Onions
- 1 Red Pepper
- 1 quarter Celery Root
- 1 can Tomatoes Chopped
- 1½ cups/250g Red Lentils
- 1 tsp Thyme dried
- 2 tbsp Tandoori Spice
Instructions
- Chop the onions, celery root, red pepper, and carrots. They don’t need to be very small since the soup will be blended later.
- Heat a generous amount of olive oil in a large pot. Add the celery root and carrots first and sauté for about 3–4 minutes. Then add the onions and red pepper. Cook on medium-high heat for up to 10 minutes, stirring regularly, until the vegetables start to brown.
- Season generously with salt, thyme, and tandoori spice. Reduce the heat to medium, add the lentils, and stir well to prevent sticking. If you have a little extra time, let everything cook together for an extra 2–3 minutes..
- Add the chopped tomatoes and about 2 litres of water. Use the liquid to deglaze the bottom of the pot, scraping up any flavourful bits. Cover with a lid and let the soup simmer on medium heat for about 25 minutes, or until the lentils are soft and falling apart. Stir occasionally to make sure nothing sticks.
- Once the lentils are fully cooked, turn off the heat and let the soup cool slightly. Blend until smooth, then taste and adjust the salt if needed. Serve hot and enjoy.
