This vegan red lentil soup with lemon and sumac makes a quick and healthy budget meal.
This vegan red lentil soup with lemon and sumac makes a quick and healthy budget meal that you can just prepare from storecupboard ingredients. Lemon and sumac add a fresh and tasty zingy flavour to it.
Sumac is a Middle Eastern spice with a lemony taste. You can find it on most supermarkets’ shelves but I prefer to get mine from my local ethnic shop as it is more fragrant. Here, it goes perfectly with lentils but I also like it with beans like in Yotam Ottolenghi’s fried butterbeans with feta, sorrel, and sumac recipe.
This vegan red lentil soup recipe is high in plant-based proteins and low in fat. I love it topped with plenty of lemon juice and parsley. If you prefer, coriander works well with it too. Chilli and/or cream are optional. Enjoy!
Red Lentil Soup with Lemon & Sumac [vegan] [gluten free]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 2 Tbsp vegetable oil
- 1 onion
- 2 garlic cloves
- 1 Tbsp tomato paste
- 1 Tbsp sumac
- 1 tsp ground cumin
- 175 g red lentils
- 400 g can chopped tomatoes
- 1 litre of vegetable stock
- 400 g can chickpeas
- 250 – 500 ml water [US 1 to 2 cups]
- lemon juice to taste
- parsley leaves
- 1 sliced red chilli – optional
- dairy-free cream – optional
- Heat some oil in a large saucepan. Added chopped onion and crushed garlic. Fry gently until soft. Stir in tomato paste, sumac and ground cumin.
- Add lentils, chopped tomatoes and vegetable stock. Bring to the boil and then cook half covered for 20mins until lentils are done.
- Add half of the drained chickpeas. Whizz the soup to liquid adding enough water to suit your desired consistency.
- Season to taste with plenty of lemon juice (I use 1 1/2 to 2 lemons depending on size).
- Served this soup with the remaining chickpeas and topped with parsley leaves, sliced red chilli and cream if using.
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