Red Lentil Soup
This is a hearty vegan soup that I make in my soup kettle. If you haven’t got a soup kettle simply cook it in a pan on the hob, then liquidise in a food processor or liquidiser. Serve with bread or use as a pasta sauce.
Free from: gluten, nuts, soya, wheat
Yeast free: omit balsamic vinegar or replace with lemon juice
This is a vegan recipe
- 1/2 cup red lentils
- 1 onion (chopped)
- 3 medium carrots (peeled and chopped)
- 2 handfuls kale (roughly chopped)
- 2 handfuls spinach
- 2 tins tomatoes
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1/2 tsp garlic granules
- salt and black pepper (to taste)
Soak the lentils if you want. This step is optional. Drain and wash.
To the soup kettle (or large pan) add a chopped onion, chopped carrots, kale and spinach. Add one tin of tomatoes, then use the tin to add water: you need two tins worth of water. Add the lentils.
Cook on the purée soup programme (or cook on the hob, covered, until everything is soft).
When the soup is cooked, add the rest of the ingredients, including the second tin of tomatoes. Use the blend function on the soup kettle to liquidise again so there are no lumps of tomato. If using a pan to cook the soup, blitz it now in a food processor or liquidiser.