This is a deliciously easy Lentil soup suitable for vegans. It comes together in 45 minutes or less and is packed with wholesome flavours and contains mainly pantry ingredients, hooray! It contains fibre, protein and an array of vitamins which makes this a healthy meal to make over and over again. The recipe will easily serve 4 people.
This must be the soup I make the most. And if you have browsed this blog, you will know that there are a lot of soup recipes! I make this Easy Lentil Soup every other week. Why is it so darn amazing? Well firstly, it contains mostly pantry ingredients so I know I can whip it up very quickly. Secondly, it just tastes so good! It has a a little spice and a tomatoe-y base and the crunch of the lentils. It is a healthy soup that tastes good!
Oooh! Just look at all those lovely veggies! The soup tastes even better with a dash of parmesan cheese.
In terms of ingredients, it has all pantry ingredients except for the addition of an onion, 2 carrots and a cup of spinach which are kind of staple pantry ingredients anyway right? Perhaps spinach is the exception. I grow it in my garden. You should grow it in your garden too! Why? It is the easiest plant to grow and it grows in abundance! Having said that though, the soup would taste equally sensational without the spinach so if you don’t have spinach and not inclined to grow it, you will still have a winner soup!
What is Passata?
Passata is apparently an uncooked tomato puree that has been strained of seeds and skins. It is definitely not tomato paste so don’t use that as a substitute. If you can’t find passata at the shops, you can substitute it with tomato puree, although I would say that Passata is definitely sweeter and less tart than puree. We use also Passata on our pizza bases and it tastes delicious!
Canned Tomatoes
You can use chopped or whole canned tomatoes but if you use the whole tomatoes, you may want to blend the tomatoes with a stick blender once the soup has cooled down. Sometimes I don’t have canned tomatoes in which case I just use fresh, well ripened tomatoes and I use 1 ¼ cup to equate to a standard tin of tomatoes.
What should I serve with my Lentil Soup?
Serve it with toasted (and buttered) ciabatta, a good sprinkling of Parmesan cheese and a little chopped spinach!
If you love soups, you will also love:
- Red Lentil and Lemon Soup
- Easy Leek and Potato Soup
- Roasted Carrot and Ginger Soup
- Tom’s Famous Soup
- Tom Kah Gai Soup
Easy Lentil Soup
Prep Time: 10 minutes- Cook Time: 45 minutes
- Total Time: 55 minutes
Yield: Serves 4-5 1x
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This is a super easy Lentil soup suitable for vegans. It comes together in 45 minutes or less and is packed with wholesome flavours and contains mainly pantry ingredients, hooray! It contains fibre, protein and an array of vitamins which makes this a healthy meal to make over and over again. The recipe will easily serve 4 people.
Ingredients
- ¼ cup olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- ½ tablespoon cumin
- ½ tablespoon curry powder
- ½ teaspoon dried Thyme
- 1 teaspoon Paprika
- 1 teaspoon salt
- 2/4 cup Passata
- 1 cup water
- 3 cups vegetable stock
- 1 tin of canned tomatoes or 1 ¼ cup finely chopped fresh tomatoes
- ¾ cup red or green lentils, rinsed
- Freshly cracked black pepper
- 1 cup chopped spinach or kale leaves
- 1 tablespoon lemon juice
Instructions
- In a large heavy-bottomed pot, add the olive oil and chopped onion and cook over medium heat until onions are soft.
- Add the garlic and cook for another minute.
- Add the carrots, cumin, curry powder, thyme, paprika and salt. Add an extra dash of oil if the ingredients look like they are sticking to the pot. Cook for 2-3 minutes to allow the flavours to develop.
- Add the Passata, water, vegetable stock, tomatoes and lentils.
- Add a good few twists of Freshly cracked black pepper.
- Bring the soup to the boil for 2-3 minutes and then reduce to a gentle simmer and cook for 30-45 minutes or until lentils are soft.
- Add in the lemon juice and chopped greens once the lentils are done and stir through.
- Serve with sprinklings of Parmesan cheese and fresh sourdough or ciabatta bread.
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