#MeatfreeMonday: Spiced Vegan Lentil Soup

by Olga Alexandru

#MeatfreeMonday: Spiced Vegan Lentil Soup

For the past #MeatfreeMonday recipes we’ve been sharing our staff’s favourite vegetarian recipes. They’ve ranged from salad to desserts and they were all delicious! Now we’re going to be researching to find some new recipes to try out! This spiced vegan lentil soup was sourced by our industrious business development assistant Lindsay who wants to try it out. It looks quick to make, yummy and nutritious!

Spiced Vegan Lentil Soup

INGREDIENTS
¼ cup extra virgin olive oil
1 medium yellow or white onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon dried thyme
1 28-ounce can of diced tomatoes, drained
1 cup brown or green lentils, picked over and rinsed
4 cups vegetable broth
2 cups water
1 teaspoon salt, more to taste
Pinch red pepper flakes
Freshly ground black pepper
1 cup chopped fresh collard greens or kale, tough ribs removed
Juice of ½ to 1 medium lemon, to taste

INSTRUCTIONS
Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

For more delicious recipes sign up to our newsletter and get our favourite recipes straight to your inbox!

Sign up to our newsletter to stay up to date with our latest projects, stories and advice

Other Articles

View More Articles

Sustainable Kitchens, Avondale Works, Woodland Way, Kingswood, Bristol BS15 1PA
hello@sustainablekitchens.co.uk
0117 961 6471
Best of Houzz Design 2016, Best of Houzz Service 2015/16
MENU