Best 4 Red Brown Lentil Soup Vegan Recipes
Indulge in a hearty and wholesome culinary experience with our diverse collection of red and brown lentil soup recipes. Discover a symphony of flavors and textures in every bowl, catering to various dietary preferences and taste buds. From classic comfort food to innovative fusion creations, our recipes offer a delightful journey into the world of lentils. Whether you're a vegan seeking nourishing plant-based options or a meat lover looking for a lighter yet satisfying meal, our red and brown lentil soup recipes have something for everyone. Get ready to tantalize your taste buds and embrace the goodness of lentils in all their versatility.
Check out the recipes below so you can choose the best recipe for yourself!
VEGAN RED LENTIL SOUP (GLUTEN-FREE + EASY TO MAKE)
This spiced Vegan Red Lentil Soup is a warm, comforting meal that comes together in just 45 minutes. It's full of flavor from ginger, garlic, and spices, with a luxuriously rich texture. It's perfect with a squeeze of lemon to brighten things up!
Provided by Rachel Conners
Categories Main Course
Time 45m
Number Of Ingredients 19
Steps:
- In a soup pot, heat the avocado or olive oil over medium heat. Once the oil is shimmering, add the onion, carrot, and celery and cook for about 5 minutes, until the onion is translucent.
- Add the garlic, grated ginger, cumin, turmeric, garlic powder, ginger powder, and salt, and stir to combine and coat all the veggies in the spices.
- Let cook for 2 minutes, until fragrant, and then add the vegetable broth, water, tomatoes, and red lentils. Stir and bring to a boil, then turn down and let simmer for 30-40 minutes, until the red lentils are soft. Taste, and add more salt to your tastes if desired.
- If desired, puree half the soup to help make it creamier. You can also just leave it as is if you prefer a more broth-y soup. I pureed some of mine with an immersion blender.
- Stir in your greens and let them wilt, and then add in lemon juice and zest. Serve with more lemon if desired (I recommend), and garnish with some microgreens!
Nutrition Facts : Calories 268 calories, Sugar 5.6 g, Sodium 875.3 mg, Fat 6.2 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 43.3 g, Fiber 7.6 g, Protein 13.5 g, Cholesterol 0 mg
VEGAN RED LENTIL SOUP
I made up this fusion recipe one night when my friend came over. It is a creamy, delicious soup.
Provided by LABELLECHEF
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
- Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 34.2 g, Fat 14.6 g, Fiber 11.8 g, Protein 13 g, SaturatedFat 10 g, Sodium 80.9 mg, Sugar 4.9 g
RED & BROWN LENTIL SOUP (VEGAN)
I made up this easy soup recipe to use up some lentils and tomato paste in my pantry and the result was very warm and hearty. You won't believe how low-calorie and good for you this soup is! :)
Provided by the80srule
Categories Lentil
Time 35m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, mix the vegetable broth and tomato paste together and bring to a low boil.
- Add the salt, pepper, and lentils and simmer on low heat for 25-30 minutes or until most of the lentils have dissolved.
- Add the lemon juice and spices, and stir well.
- Add some water if the soup needs thinning (it most likely does, tomato paste gets thick).
- Serve and enjoy.
Nutrition Facts : Calories 166.1, Fat 1.1, SaturatedFat 0.2, Sodium 616.3, Carbohydrate 29.6, Fiber 7.3, Sugar 3.7, Protein 11.5
RED LENTIL SOUP
I really love this soup. I got the recipe from an old Vogue magazine and I've been making it for nearly 10 years. It's great in winter served with crusty bread. You can make it more heartier by adding an extra onion together with more lentils and stock.
Provided by Terese
Categories Lentil
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a saucepan and saute the onions over low heat for 10 minutes.
- Add the tomatoes and lemon pepper to taste, and cook for a further 10 minutes.
- Add the lentils and chicken stock, bring slowly to the boil and simmer for 1 and a half hours.
- Tastes great served with crusty bread.
Nutrition Facts : Calories 187.5, Fat 5.2, SaturatedFat 1.1, Cholesterol 7.6, Sodium 365.6, Carbohydrate 23.9, Fiber 2.7, Sugar 5.8, Protein 11.5
Tips:
- For a richer flavor, use vegetable broth instead of water.
- Add a bay leaf or two to the pot while the soup is simmering.
- If you like a thicker soup, mash some of the lentils before serving.
- Serve with a dollop of plain yogurt or sour cream, and a sprinkle of fresh herbs.
- To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When ready to serve, reheat over medium heat until warmed through.
Conclusion:
This red and brown lentil soup is a hearty, flavorful, and satisfying meal that is perfect for a cold winter day. It is also a great way to use up leftover lentils. With its simple ingredients and easy-to-follow instructions, this soup is a great choice for busy weeknights. So next time you are looking for a quick and easy meal, give this red and brown lentil soup a try.
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