Creamy Vegan Red Lentil Soup [Oil-Free]
Warming and hearty yet fresh and bright vegan creamy red lentil soup. This soup is incredibly flavorful, so easy to make and it's oil-free!
Equipment
- A high speed blender or immersion blender
Ingredients
- 3/4 cup chopped yellow onion about 1/2 a large onion
- 2 medium whole carrots, chopped
- 2 medium ribs of celery, chopped
- 3 tsp fresh minced garlic about 5-6 cloves
- 1 & 1/2 cups dry red lentils rinsed and picked through to remove any debris
- 5 cups veggie broth I use regular but you can use low sodium too
- 1 tsp cumin
- 1/4 tsp smoked paprika
- 1 tsp ground ginger or fresh ginger to taste
- salt and pepper to taste I go light on the salt, heavy on the pepper
- a couple squeezes of lemon add the lemon just before serving
- cilantro for garnish
Instructions
- Start by chopping your onion, carrots and celery. Next, add a couple splashes of veggie broth to a large pot and turn the heat to medium. Add the chopped onion, carrots and celery. Saute for about 5 minutes, stirring occasionally. Add a little more broth if it dries out. Then, add your minced garlic and saute for another 2 minutes.
- Next, add your dry red lentils and veggie broth to the large pot. Stir well, cover, and turn the heat to high. Once boiling, immediately reduce the heat to med-low and simmer until lentils are cooked, around 12-15 minutes.
- Next, add in your seasonings: salt, pepper, ground ginger, cumin and smoked paprika. Stir, taste test and adjust seasonings to preference.
- For creamy soup, either use an immersion blender OR add the soup to a high speed blender and pulse a few times until desired consistency is reached. You will want to let the soup cool before adding it to the blender.
- Stir in the fresh lemon juice right before serving, and top with fresh cilantro and extra black pepper. Enjoy!
Notes
- I highly recommend using a veggie broth that you know and love. The veggie broth heavily flavors the soup so use a good store bought one, or a homemade stock!