Fresh Veggie and Red Lentil Soup

Soup is one of my favourite comforting meals. The kind of a soup I have in mind is hearty, full of veggies and plant based protein to give me energy and keep me satiated. And this delicious soup checks all the boxes while still being simple, light and easy enough to come together within 30 minutes from start to finish.

Why red lentils?

I love adding red lentils to my recipes because they're rich in plant based protein and complex carbs to keep you full without feeling heavy. They're also loaded with fibre and high in minerals like magnesium, potassium and iron, and rich in B vitamins.

Red lentils have a sweet distinct flavor. They are seeds that split in half when the skin is removed or hulled. It’s the quickest and easiest to prepare among lentil varieties and creates a smooth puree-like consistency once cooked which is why they are the perfect ingredient for soups, stews and curries.

You're going to love this Veggie red Lentil Soup because it's:

• Easy and quick to make

• Hearty and filling

• Nutritious

• Budget-friendly

• Protein packed

• And of course super delicious

This recipe is perfect if you have a bunch of veggies in your fridge which need to be used up. Feel free to swap the cauliflower for broccoli, add zucchini or parsnip. This is a perfect budget friendly vegan recipe that makes for a satisfying and nutritious weeknight dinner or lunch next day. I hope you love it as much as I do. Please share your reviews in the comments below!

---

Fresh Veggie and Red Lentil Soup

Total time: 30 minutes | Servings: 4 - 5

Ingredients:

• 2 tbsp olive oil

• 1 medium-sized onion, finely chopped

• 2 garlic cloves, pressed

• 1/2 tbsp fresh ginger, minced

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 1 small head of cauliflower or half of a large one, broken into small florets (about 4 cups of florets)

• 1 cup frozen green peas

• 2/3 cup red lentils, rinsed

• 1 tsp dried or fresh thyme

• 1 tsp dried or fresh basil

• 1/2 tsp paprika

• 1/2 tsp mustard

• About 1 1/2 liters veggie stock

• Salt and pepper to taste

• Chopped fresh cilantro for garnish

Instructions:
1. In a large pot heat the olive oil. Once hot add the onion and cook down for a few minutes until soft and tranluscent. Then add ginger, garlic, celery and carrots. Add a splash of water if the bottom of the pan is dry and cook for a few more minutes on medium heat.

2. Add your thyme, basil, paprika, mustard, salt and pepper plus another splash of water and cook for about 2 minutes stirring frequently.

3. Increase heat to medium-high and then add cauliflower florets, lentils, green peas and your veggie stock. Bring to a gentle boil and then lower down to simmer and cook for 20 minutes or until the veggies are fork tender and the lentils are completely cooked.

4. Serve with fresh cilantro, optional chili flakes and a slice of rustic bread.

You can store the soup in an airtight contained in the fridge for up to 4 days or in the freezer for up to a month.