Vegan, Gluten free and Just Five Ingredients!
It’s hard to believe that a vegan soup recipe can be THAT good with such few ingredients. But this one is! When you don’t have the time or motivation to cook and need a hot bowl of goodness to fill you up, this will be your go-to soup. Plus, it’s easy enough that you can enlist anyone to cook it for you!
Bonus for pregnant and postpartum moms! Red lentils are high in protein, fiber, iron, folate, and magnesium. Plus, everyone in your house is sure to love it.
Hearty Middle Eastern Red Lentil Soup
(Can easily be doubled to freeze a portion for later.)
1 c. red lentils
4 c. water
3 cloves garlic, minced
2 TB olive oil
1 tsp. ground cumin
1 tsp. salt
Rinse lentils in cold water and drain. Combine lentils and water in large saucepan. Bring to a simmer and cook over low heat for 40 minutes. (The lentils will disintegrate and no longer look red).
Meanwhile, in a small fry pan, warm the oil and add the garlic and cumin. Cook briefly – about 1 minute. Don’t let the garlic brown. Add this mixture (be sure to scrape all of it) along with the salt, to the lentils and simmer for another 20 minutes. Give it a good stir, once or twice.
You may need to add more water if it gets too thick. Adjust the salt to your liking.
Before serving, add a squeeze of fresh lemon juice to your bowl or 2 TB to the whole pot.
Enjoy and let me know if this is your new favorite vegan soup! Or, do you prefer a soup, chock full of veggies? Here’s one for you.