Simple Red Lentil Soup
Seriously fool proof- red lentils are a mainstay in my vegan lovin diet. They cook really fast and you can have a gorgeous meal in 20 minutes flat from start to finish. Today I literally grabbed some kale and parsley from the garden and put it into the soup after the heat was turned off to let it steam/cook/mingle. DELICIOUS. Going into the colder days, I always have this soup in the house, I eat it for breakfast!
1 medium onion, *coarsely chopped
1-2 stalks celery, *coarsely chopped
1 carrot, *coarsely chopped
1c red lentils
2” piece of fresh ginger, *coarsely chopped
1 vegan bouillon* optional
1/4t black pepper
1t pink salt OR smoked salt (nice change) or more to taste
1/2t cayenne pepper flakes
1t turmeric (cause it’s just so awesome for you)
3T extra virgin olive oil
4c boiling water
Bring 6c of water to a boil in case you need more.
In a large soup pot, add the olive oil and sauté the onions, carrots, celery and ginger until golden and soft. Add the red lentils, and black and red pepper. Continue to sauté until the lentils are well coated in oil. Add the boiling water and bring to a boil. Reduce heat and simmer for 20 minutes partially covered, stirring occasionally. When the lentils are completely cooked, add the salt. In a blender, puree the soup until completely smooth (Or not!!!). Adjust your seasonings as needed.
*Coarsely chopped – if you are not going to puree this soup, then cut your veggies more uniformly to fit on a spoon!
OPTION-Add fresh greens like fresh spinach or kale in the last minutes of cooking if you like.
Sprinkle with nutritional yeast and fresh black pepper. YUM