Simple Vegan Lentil & Tomato Soup

Simple lentil soup flavoured with spices, tomatoes and lemon for a warming lunch or dinner.

Simple Vegan Lentil & Tomato Soup

What can I say about this soup?

It's warming, comforting and good for you.

Full of simple spices and flavoured with tomatoes and lemon.

The perfect simple recipe I turn to again and again when I need a quick, healthy meal.

I just love it!

Serve it with bread for dunking or some vegan cheese scones.

Bliss!

What you need to make this simple soup

Here are the simple ingredients you need to make this comforting homemade soup.

• Olive oil - or other oil
• Garlic
• Fresh ginger - you can use ground ginger but fresh ginger gives a wonderful flavour
• Onion
• Chilli powder - mild or hot, it's up to you
• Cumin
• Carrots
• Red lentils
• Tomatoes - tinned chopped tomatoes
• Fresh lemon juice
• Vegetable stock
• Salt & black pepper

Storing soup

Spoon your soup into an airtight container and leave to cool with the lid off.

It will cool quicker once it's out of the pot.

Once cool. store it in the fridge (lid on) for up to a week and reheat to serve.

Freezing soup

Once cool, divide the soup into portions and store in the freezer in soup bags or freezer tubs.

You can freeze it for 3-4 months.

To defrost. take a portion out of the freezer and leave in the fridge overnight.

Reheat to serve.

More easy vegan red lentil recipes to try

A few easy red lentil recipes for you to try next.

1. Butternut squash, potato and lentil stew
2. Grated carrot & red lentil soup with cabbage
3. Red lentil sausage rolls
4. Red lentil shepherd's pie
5. Slow cooker lentil and peanut butter soup
6. Spiced potato & red lentil soup
7. Spinach & coconut dahl

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lentil soup, lentil and tomato soup, vegan lentil soup, simple lentil soup

Lunch, Dinner

British, Gluten-free

Yield: 8 portions

Author: Jacqueline Meldrum

Simple Vegan Lentil & Tomato Soup

Simple lentil soup flavoured with spices, tomatoes and lemon for a warming lunch or dinner.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 2 cm piece fresh ginger, finely chopped
• 2 teaspoons ground cumin
• 4 large carrots, grated
• 400g (2 cups) red lentils
• 3 pints (7 cups) vegetable stock
• 400g (14 oz tin) chopped tomatoes
• juice of 1 lemon
• 1 pinch salt and black pepper

Instructions

1. In a large pot, saute the onion, garlic and ginger in the olive oil until the onion is translucent.
2. Add the cumin and chilli powder before adding the grated carrots.
3. Pour in the vegetable stock, chopped tomatoes and lemon juice.
4. Next, add the red lentils.
5. Bring to the boil and leave to simmer gently for 30 minutes, stirring occasionally.
6. Whizz the soup with a hand blender until you reach your desired consistency. I don’t like it completely smooth.
7. Season with salt and freshly ground black pepper.
8. Enjoy!

Notes

1. You can use ground ginger instead of fresh ginger.
2. Add more chilli if you like a kick, the amount I added gives warmth.
3. Once cool chill in the fridge.

Calories

6 portions = 313 calories per bowl

7 portions = 268 calories per bowl

8 portions = 235 calories per bowl

Nutrition Facts

Calories

234.75

Fat (grams)

2.61 g

Sat. Fat (grams)

0.36 g

Carbs (grams)

39.89 g

Fiber (grams)

17.2 g

Net carbs

22.71 g

Sugar (grams)

6.25 g

Protein (grams)

13.98 g

Sodium (milligrams)

746.71 mg

Cholesterol (grams)

0 mg

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