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Export 13 ingredients for grocery delivery
Step 1
To start making your red lentil soup, begin washing, chopping, and dicing all the veggies: carrot, celery and onion into large chunks. Then, peel and roughly chop the ginger (optional) and peel the garlic cloves.
Step 2
In a food processor, dice the carrot, celery, onion, ginger and garlic together. If you don’t have a food processor, you can dice everything by hand into small pieces and mince the garlic and ginger.
Step 3
Next, heat a large pot or Dutch oven over medium heat and add oil. Once heated, add the diced vegetable mixture and sauté for a couple of minutes.
Step 4
Add ground cumin, turmeric, and paprika to the pot. Stir well to coat the veggies with the spices.
Step 5
Add vegetable broth (or water and vegetable bouillon cubes) to the pot. Then add canned crushed tomatoes and red split lentils. Stir well.
Step 6
Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes or until the lentils are cooked through.
Step 7
Stir occasionally to prevent the lentils from sticking to the bottom. Adjust the consistency by adding more water or vegetable broth if necessary.
Step 8
Once the lentils are cooked, turn the heat off and add chopped kale, baby spinach or any greens and a splash of lemon juice. Stir well.
Step 9
Add salt and pepper to taste and enjoy this vegan lentil soup right away or store in a tightly sealed container in the fridge for up to 4-5 days (or freezer for up to a month!).
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