This cozy vegan lentil soup is in heavy rotation in our weekly meal plans. It’s perfect for rainy Vancouver days, and particularly great for a post-vacation detox.
You’ll be surprised just how filling this protein packed soup is. But if you’re feeling indulgent, sourdough bread on the side is the perfect accompaniment.
Along with the hearty goodness of this soup, there’s a hint of nostalgia here for us too. The red lentil base is very much inspired by our favourite Sri Lankan dhal curry. The warm spice notes of the turmeric, cinnamon, and ginger hits all the right spots, while the lemon juice, and cilantro adds a fresh zing!
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Cozy Lentil Soup
Course: Soups, MainCuisine: Vegan, Gluten-FreeDifficulty: Medium8
servingsYou’ll be surprised just how filling this protein packed lentil soup is. The warm spice notes of the turmeric, cinnamon, and ginger hits all the right spots, while the lemon juice, and cilantro adds a fresh zing!
Ingredients
1 large onion
6 garlic cloves
3 celery stalks
2 carrots
1 medium potato
3 cups of red lentils, rinsed (or use a combination of red and green lentils)
2 cups cashew cream (recipe here)
2 tsp smoked paprika
1 tsp turmeric
1 tsp ground cinnamon
1 tsp ground ginger
3 cups vegetable broth
6 cups water
1 tbsp coconut oil (to grease the pot)
Freshly ground pepper and kosher salt, to taste
1 small can tomato paste (5.5 oz)
2 tsp lemon juice
1 bag (10oz) of spinach
1 bunch of cilantro, chopped
1 bunch of green onion, sliced
500g of soft/medium tofu (optional for extra protein)
Directions
- Dice onion, garlic, celery, carrot, and potato.
- In a pot or dutch oven over high heat, add coconut oil and sauté the onion and garlic for 2 mins.
- Add the celery and carrots, and stir to combine. Next, add the potatoes with some salt and pepper. Continue cooking for 5 mins.
- Add the ground spices, stirring to spread evenly, and continue cooking for another minute.
- Mix in the tomato paste and cook for a minute.
- Add the lentils and continue cooking for 2 minutes.
- Add in the broth and water, cover the pot with a lid and let the soup come to a boil.
- Reduce the heat to medium-high, add in the tofu and 1 cup of cashew cream and continue cooking until the lentils have softened (30-45 mins).
- Remove the pot from the heat, add the remaining cup of cashew cream, add spinach, and stir in lemon juice. Season with fresh ground pepper and kosher salt to taste.
- Top with chopped cilantro and sliced green onion.
Notes
- When reheating this soup after storing in the fridge, try stirring in a couple tablespoons of water if the soup has thickened.
