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Vegan Spiced Red Lentil And Root Vegetable Soup

Vegan spiced red lentil and root vegetable soup – a healthy, hearty, and warming meal that is quick, easy, and thrifty to make!

Vegan spiced red lentil and root vegetable soup - a healthy, hearty, warming lunch that is quick, easy and thrifty to make!

Soup is my absolute favorite winter lunch, it is warming and filling and, as a bonus, is usually super healthy too! This one is packed full of root vegetables and red lentils, which make it extra filling and nutritious, and it is also really cheap to make!

I used mild curry powder along with some extra spices to give it a delicious spiced flavor and warming feel while not being too spicy for kids to enjoy it; if you want it to have more of a kick, then simply use hot curry powder instead and add a dash more chili powder.

Vegan spiced red lentil and root vegetable soup - a healthy, hearty, warming lunch that is quick, easy and thrifty to make!

I added coconut milk to complement and balance the spices and to make the soup deliciously creamy while still being suitable for vegans; I used full fat coconut milk, but light will work just as well if you prefer.

I like to make a big batch of soup and keep it in the fridge for a fast, healthy lunch (saves me from reaching for the biscuits or a cheese-laden sandwich); it can also be portioned out and frozen so that you’ve always got a convenient, healthy meal to hand. The soup is perfectly filling and delicious onitss own but I like to serve it with plenty of buttered crusty bread for dipping!

Vegan spiced red lentil and root vegetable soup - a healthy, hearty, warming lunch that is quick, easy and thrifty to make!

Here’s what you’ll need:

(Makes 4 large portions)

  • 1 large onion
  • 3 cloves garlic
  • 3 large carrots
  • 3 large parsnips
  • 2 medium sweet potatoes
  • 2 Tbsp olive oil
  • 1 Tbsp mild curry powder
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground turmeric
  • 3/4 cup red lentils
  • 1 400ml/14oz can coconut milk
  • 3 cups vegetable stock
  • a couple of sprigs fresh thyme
  • small handful of fresh coriander

Vegan spiced red lentil and root vegetable soup ingredients

  1. Peel and finely chop the onion; peel and crush the garlic; peel and dice the carrots, parsnips, and sweet potatoes.

Step 1

2. Heat the olive oil in a large pan over a medium heat. Add the onion and cook gently for about five minutes until the onion has softened.

Step 2

3. Add the garlic and the rest of the vegetables to the pan along with the spices. Continue to cook, stirring frequently, for another five minutes.

Step 3

4. Rinse the red lentils and add to the pan along with the coconut milk and stock.

Step 4

5. Bring up to the boil, then turn down to a simmer and leave to cook, stirring every now and again, for 20-30 minutes until all of the vegetables and the lentils are soft.

Step 5

6. Remove from the heat. Strip the leaves from the thyme and roughly chop the coriander, add to the pan along with some salt and pepper to taste.

Step 6

7. Use a stick blender to blend the soup until it is completely smooth, then serve.

Step 7

Vegan spiced red lentil and root vegetable soup - a healthy, hearty, warming lunch that is quick, easy and thrifty to make!

Yield: 4

Vegan Spiced Red Lentil And Root Vegetable Soup

Vegan spiced red lentil and root vegetable soup - a healthy, hearty, warming lunch that is quick, easy and thrifty to make!

Vegan spiced red lentil and root vegetable soup – a healthy, hearty and warming meal that is quick, easy and thrifty to make!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 large onion
  • 3 cloves garlic
  • 3 large carrots
  • 3 large parsnips
  • 2 medium sweet potatoes
  • 2 Tbsp olive oil
  • 1 Tbsp mild curry powder
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground turmeric
  • 3/4 cup red lentils
  • 1 400ml/14oz can coconut milk
  • 3 cups vegetable stock
  • couple of sprigs fresh thyme
  • small handful fresh coriander

Instructions

  1. Peel and finely chop the onion; peel and crush the garlic; peel and dice the carrots, parsnips and sweet potatoes.
  2. Use a stick blender to blend the soup until it is completely smooth then serve.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 483Total Fat: 29gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 660mgCarbohydrates: 52gFiber: 12gSugar: 14gProtein: 10g

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