This vegan lentil soup brought back a funny memory!
When Jaye and I got married, we did it at a registry office. We didn’t want to spend money on a wedding and I was just never one of those people who dreamed of their big day. Like honestly, just never. I dreamed of meeting my life partner, but not of a wedding day.
So along with not paying for a wedding, we didn’t pay for rings either. We didn’t ‘do’ engagement rings and our wedding rings were stainless steel that we got engraved. Which is good, because literally a year later Jaye left a bag on a train in Thailand that contained his wedding ring!
But don’t get the impression our wedding wasn’t special, it is a stand out memory of a simply wonderful occasion.
But the reason I bring it up, is because when registry office guy was marrying us, he kept calling Jaye ‘Mr Lentil’. Jaye’s surname is ‘Lentin’ not ‘Lentil’ and we had quite a giggle over that!
So when we were making this fabulous vegan lentil soup, I had a slip of the tongue and said to Jaye: ‘Let’s make a Lentin soup!’. Har de ha! Hilarity!
I used red lentils for this soup and was expecting that the result might be similarly red, but not so! As soon as they started to cook they turned yellow!
So I reckon you can use any color dried lentil you can find.
It has this wonderfully rich flavor as if it’s got cream in it or something, but nope, nothing like that. It’s really just sooo good. It serves 4 as an appetizer, or 2 as a main course.
And just by the way, the bread you see on the side there is a gluten-free spinach bread that is quite literally the best gluten-free bread on the planet! I didn’t make it, some genius from a township in Cape Town did! But oh my is it good!
This lentil soup is just 6-ingredients. One of them is a tablespoon of oil that you sauté with the onion. But if you’re oil-free, you can even omit this and just sauté the onions in a little water.
It’s ridiculously quick and easy too.
When it comes to cooking times, cook it as long as it takes to get those lentils nice and soft.
I am cooking on a gas stove top now and well, everyone knows what happens when you’re cooking with gas! It’s just so darn quick. So you might need to cook it a bit longer if you’re on an electric stove top.
Serve with a simple sprinkle of black pepper over the top and some delicious bread on the side and you have a really good high protein meal or a fabulous appetizer.
If you want to be a real cooking superstar, well, you could make your own homemade wholewheat bread to serve with it.
I am super confident you will love this vegan lentil soup. It is:
- Quick and easy
- Nutritious and delicious!
- High in Protein!
Keep any leftovers stored in the fridge and they can be reheated the next day. This soup also freezes very well.
For other delicious vegan soup options, check out a few of these recipes:
- Vegan Carrot Soup
- Vegan Potato Soup
- Vegan Tomato Soup
- Vegan Sweet Potato Soup
- Vegan Pumpkin Soup
- Vegan Butternut Squash Soup
There’s loads more but that’ll do for now!
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Deliciously creamy vegan lentil soup. This filling and satisfying soup is just 6-ingredients, high in protein, gluten-free, super easy, and simply delicious!
- Peel and chop the onion and add to a pot with the olive oil and cumin and sauté until slightly softened.
- Add the carrots and toss together. Then add the lentils and toss together with the other vegetables. Finally, add in the vegetable stock and mix everything together.
- Bring to the boil and then reduce heat, cover the pot and simmer until the lentils are cooked (they should be soft).
- Take the pot off the heat and blend directly in the pot using an immersion blender. If you don’t have an immersion blender, then transfer to your blender jug and blend up in stages until it’s all smooth.
- Serve into bowls and garnish with a sprinkle of black pepper.
*You can use any color of dried lentils, it won’t make a difference to the outcome in terms of taste (though might make a difference in color). The important thing is that they must be dried lentils and not canned lentils.
*I haven’t found a consistent cook time on this, though it’s at least 20-25 minutes, just keep a check on the pot and when the lentils (and carrots) are soft, then it’s cooked.
*I haven’t found the need to add in extra salt as it’s quite salty from the vegetable stock, but of course add some salt if needed.
- Serving Size: 1 Serve (of 4)
- Calories: 251
- Sugar: 6.6g
- Sodium: 516mg
- Fat: 4.1g
- Saturated Fat: 0.5g
- Carbohydrates: 41.3g
- Fiber: 7.6g
- Protein: 14g
Keywords: vegan lentil soup