This Vegan Lentil Soup, is composed of simple and fresh ingredients. The recipe is highly nutritious, full of flavors, and is quickly cooked. Vegan Lentil Soup has amazing fiber contents as it contains lentils which are an excellent source of fibers. The whole family will love this healthy lunch/ dinner of vegan lentil soup especially in perfect cold-weather.
Vegan Lentil Soup Recipe:
2 cups of orange lentils (presoaked)
3 cups of water
2 cups of vegetable stock/stock of choice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon each cumin, turmeric
1 chopped onion
2 carrots, chopped
1 celery, chopped
1 potato, washed and peeled
1 tomato washed and cubed
1 lemon juiced
1 teaspoon oil of choice
Chopped cilantro as desired
Pre soak lentils; 1 hour
Sautee onion, celery and carrot in soup pot with 1 teaspoon oil until tender
Add water to pot with lentils, potato and tomato. Cook covered for 15 minutes on medium heat
Once cooked, blend with hand blender
Add vegetable stock (stock of choice)
Add salt, black pepper, turmeric and cumin
Simmer 15 minutes
Remove from stove add juice from lemon
Serve individually with chopped cilantro
Benefits of Red Lentil
Red lentils have numerous benefits, but a few of them are listed below:
Full of protein and fiber
An amazing source of iron, magnesium, and folic acid
Good for bones
Stabilize blood sugar
Low cholesterol levels
Vegan Lentil Soup is a perfect meal and can be served with salad. Check out my yummy salad recipes here.
This blog post shows the recipe for Homemade Roasted Oatmeal Granola Mix. This Oatmeal Granola Mix is gluten-free and better than the store-bought Oatmeal Granola Mix.
Oats, gluten free – 2 cups
Coconut, flakes – ½ cup
Almonds, slivered – 1 cup
Sunflower seeds – ¼ cup
Pumpkin seeds – ¼ cup
Raisins – 1/3 cup
Cinnamon, ground – ½ tbsp.
Coconut Sugar, Organic – 3 tbsp.
Almond Butter – ½ cup
Sea salt – ¼ tsp.
Vanilla extract – 1 tsp.
Preheat the oven for 325 F on the bake setting.
In a large bowl whisk together coconut sugar, nut butter, vanilla extract, cinnamon, and sea salt.
Add in the pumpkin seeds, sunflower seeds, slivered almonds, oats, and coconut flakes in another bowl– mix well.
Mix the ingredients in two bowls together. Wear gloves and mix them.
Line a baking tray with parchment paper and give it a light coating of oil.
Transfer the mixture to the baking sheet and bake for 6 – 8 minutes, take it out, stir it, and put it back in for another 6 – 8 minutes. Watch so doesn’t get burnt. In your oven it maybe 8-10 minutes – so keep a close eye and see how much time is required for your oven.
Remove from oven and set to cool. Once cool transfer to a storage container and add the raisins in and toss.
Store container in the fridge if not using immediately.
I have been cooking with turmeric a lot lately. It is a wonderful spice that provides many health benefits for inflammation, skin health, nervous system, digestion, as well as being anti-septic and anti-cancer. Actually.. I am writing a Turmeric e-book that will be out soon! All the benefits of turmeric, the history, and the >100 study references behind turmeric will be discussed, as well as >60 recipes of food and body care uses!
Turmeric is pacifying for vata, pitta, and kapha
Turmeric is bitter, pungent, astringent
Turmeric is heating and drying
In the meantime, enjoy this recipe!
Sesame seed oil, 2 tbsp
Garlic cloves, minced. 2
Turmeric powder, 1/2 tsp
Cayenne, 1/4 tsp
Paprika, 1/2 tsp
Himalayan salt, to taste
Lemon juice, 2 tsp
Preheat oven to 450F/230C
In a small bowl add the spices and mix with sesame oil
Clean the potatoes and slice into wedges
Add the potatoes in a bowl and coat them with the mix
Spread the potatoes on a baking sheet
Bake for 20 minutes, take them out to flip them, bake another 10 minutes