This vegan lentil soup is a blended Middle Eastern style lentil soup, made with red lentils and blended for a super creamy and delicious soup!
- 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 dried red lentils or split red lentils. These cook fairly fast and are also ideally suited to blending.
*I haven’t found the need to add in extra salt as it’s quite salty from the vegetable stock, but since vegetable stock can vary in sodium content, taste test and of course add some salt if needed.
*This recipe was first published in January 2018.
- Category: Appetizer, Gluten-Free
- Method: Stovetop
- Cuisine: Vegan
- 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