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Creamy Vegan Red Lentil Soup

This soup is great in cool weather, the creaminess comes from sweet potato, I don't add any actual cream, it's packed with anti-oxidants and protein. Here's how I do it:


Ingredients:


2 cups red lentils

3 carrots, chopped

1/2 red onion chopped

2 celery stalks chopped

1 medium sweet potato peeled and cubed

1 bunch flat leaf parsley chopped


In a large pot add a bit of veg oil, I used olive, about 2 tbs. Heat the oil then add the onion, carrot and celery, a pinch of salt and pepper and saute 3-5 mins then add the sweet potato and parsley continue to saute another 3-5 mins. Add water to midway up the pot 4-6 cups. Let this slowly simmer for at least 30 mins till everything is softened. In a smaller pot, add the lentils plus 2 cups of water and let simmer till all the water is mostly absorbed, about 10-12 mins, remove from heat. Transfer half of the lentils to the soup pot. I use an immersion blender to puree the soup, if it's too thick add a bit more water. After it's velvety smooth add the remaining lentils and simmer for another 2-3 mins. Adjust salt and pepper to taste.


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