Lemon & Ginger Red Lentil Soup | The Flexitarian

Lemon & Ginger Red Lentil Soup [vegan] [gluten free]

Name: Lemon & Ginger Red Lentil Soup [vegan] [gluten free]
Prep time: 10 min
Total time: 25 min
Ingredients: 1 medium onion; 4 garlic clove; olive oil; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric; 1 heaped Tbsp grated ginger; 1 Tbsp tomato paste; 200g carrots [7 oz]; 175g red lentils [US 1 cup]; 400g can chopped tomatoes [14 oz]; 500ml vegetable stock [US 2 cups]; 750ml water [US 3cups]; juice of 1 to 2 lemons; salt & pepper; fresh coriander; chilli flakes or peppercorn to serve

Published on March 11, 2020 | In Indian | By theflexitarian |

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- Prep Time
- 10 Minutes
- Cook Time
- 25 Minutes
- Difficulty Level

Silky and smooth, this healthy Lemon & Ginger Red Lentil Soup is filled with invigorating flavours. The warm spices of cumin, coriander, ginger and turmeric are the perfect combination to warm your body and soul.

Quick and easy to make, this soup has a rich and velvety texture. I like to serve it with fresh coriander, chilli flakes or pink peppercorns as well as a dash of dairy-free cream or yoghurt.

This is a budget-friendly recipe made with simple storecupboard ingredients such as onion, garlic, carrots and canned chopped tomatoes.

Vegan and gluten-free this recipe is also packed with healthy plant-based proteins from lentils.

If you love lentil soup as much as I do, then make sure you also try my Butternut & Lentil Coconut Soup [vegan] or my Hearty Lentil Soup [vegan] [gluten free].

Today has been a busy day in the kitchen. I had a few overripe bananas so I decided to make a batch of my vegan Banana & Date Muffins. After a bowl of this Lemon & Ginger Red Lentil Soup, the muffins were the perfect treat to end my meal with.

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Overripe bananas in my fruit bowl have been transformed into these delicious vegan Banana & Date Muffins. With no added sugar, they are simply sweetened with bananas, sultanas and dates. So light and delicious. Recipe is on the blog. Link in my bio. #vegan #nosugar #flexitarian #plantbased #healthy #foodwaste #instafood #instavegan #vvfb19

A post shared by The Flexitarian (@theflexitarianuk) on Apr 24, 2019 at 12:22am PDT

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Nut-Free, Soya-Free, Vegan

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Ingredients

1 medium onion
4 garlic clove
olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 heaped Tbsp grated ginger
1 Tbsp tomato paste
200g carrots [7 oz]
175g red lentils [US 1 cup]
400g can chopped tomatoes [14 oz]
500ml vegetable stock [US 2 cups]
750ml water [US 3cups]
juice of 1 to 2 lemons
salt & pepper
fresh coriander, chilli flakes or peppercorn to serve

Instructions

Heat some olive oil in a large saucepan. Add chopped onion, crushed garlic, ground cumin, ground coriander and turmeric. Fry gently until soft. Add grated ginger and tomato paste. Fry gently for a couple of minutes.
Add chopped carrots, red lentils, chopped tomatoes, vegetable stock and water. Bring to the boil then leave to simmer for around 25 minutes until the carrots and lentils are cooked.
When done, blend soup until smooth. Season to taste with lemon juice, salt & pepper. If needed, add more stock or water to adjust consistency.
Serve with fresh coriander, and chilli flakes or peppercorn on top as well as some (dairy-free) cream if you like