Vegan red Lentil Soup with Ginger and Turmeric is both comforting and nourishing, thanks to its high protein content and therapeutic spices. The lentils give this golden-hued soup a naturally creamy texture, while the earthy turmeric, fresh ginger, and aromatic vegetables add a variety of flavors. This vegan red Lentil Soup with Ginger and Turmeric is great for improving digestion, boosting immunity, and providing warmth on a cold day. This dish will undoubtedly become a favorite among your comfort and wellness recipes.
NUMERICAL FACTS
- Cuisine: American-inspired bakery treat
- Diet: Vegan, free from gluten and dairy, Rich in fiber
- Course: Starter or main
- Cooking duration: Thirty minutes
- Prep done in ten minutes
- The entire time will be 40 minutes
- Size/portion: 1 medium bowl
- There are six servings all over
- Cooking Technique: Stovetop simmering
- Difficulty: Easy
TOOLS
- Silicone spatula or wooden spoon
- Ladle
- Knife
- Measuring cups
- Knife
- Dutch oven or large soup pot
- Blender
- Measuring spoon
- Chopping board
INGREDIENTS
- 1 celery stalk
- Oil, one tbsp.
- 1 carrot
- Sea salt, half tsp.
- 1 onion
- Fresh parsley or cilantro
- 2 cloves of garlic
- A half-lemon’s juice
- Ginger, one tbsp.
- Black pepper, half a tsp.
- Turmeric powder, one tsp.
- A can of tomatoes, fourteen oz.
- 1 teaspoon of ground cumin
- Vegetable broth, six cups
- 1 cup of lentils
INGREDIENT NOTES
TURMERIC
- If you are using the fresh turmeric root that has a strong, earthy flavor, then you need to grate the one-inch piece of fresh turmeric; otherwise, the powdered turmeric is normally available. It provides anti-inflammatory benefits
OIL
- We can saute the veggies in coconut, olive, or avocado oil, as they are all purely plant-based. Olive oil has a lighter flavor, whereas coconut oil provides richness to the soup.
LEMON JUICE
- It brightens up and balances all the flavors. If fresh lemons are not available, you may also use lime juice.
GARLIC, GINGER, AND ONION
- A finely chopped medium-sized onion, minced cloves of fresh garlic, and fresh grated ginger will together form the aromatic base of the flavorful soup. The use of ginger also boosts the digestive process. If you can’t get fresh ginger and garlic, then you may use their dried powder.
BROTH
- The homemade, low-sodium vegetable broth will be perfect for this recipe. Being low in sodium, you can control the salt amount. Homemade broth will guarantee its healthiness as compared to store-bought.
CILANTRO OR PARSLEY
- They are here to garnish the soup, as fresh greens provide the best finish to our soup. You can skip it if you want.
LENTILS
- Red lentils are the star ingredient of the soup, and they are rich in protein. They get tender easily compared to green or brown lentils.
TOMATOES
- The addition of diced canned tomatoes will save you time while adding acidity and depth to the soup.
INSTRUCTIONS
- Keep the large pot of soup with olive oil in it over a normal flame.
- Add the onion to it once the oil warms up.
- Then add garlic, ginger, turmeric, and cumin after the onion gets soft.
- Cook for sixty seconds till you feel the classic roasted fragrance of spices.
- Then, add carrot and celery to them.
- Sauté for three more minutes.
- Now, mix the red lentils, vegan broth, and tomatoes in it.
- Lower the flame when the liquid starts to boil.
- Cook while covering it for 20-25 minutes with occasional stirring.
- When you get the tender lentils, check the taste.
- Add the salt or black pepper if you feel the need.
- Use the masher or an immersion blender to mash some of the lentils for a thick soup consistency
- Finally, garnish the soup with fresh green parsley or cilantro.
- Your vegan Red Lentil Soup with Turmeric and Ginger is ready to serve.
TIPS
- You can use a little chilli flakes for the spicy soup.
- This salad pairs perfectly with green salad or whole-grain vegan bread for a full and healthy meal.
- Remove starch and prevent foaming by properly washing the lentils.
- Adding the coconut milk at the end will make the soup creamy for you.
STORING DIRECTIONS FOR LEFTOVERS
FRIDGE
- Save the cooled soup in a sealed box. Refrigerate it for approximately five days.
FREEZER
- Pack this soup in individual portions in freezer-safe boxes. They can easily be frozen for approximately three months.
REHEATING
- The refrigerated or defrosted soup will be warmed nicely on the stove with a splash of broth.
FAQs
How to lower the calories in this soup?
- Instead of using oil to sauté the vegetables, use a little vegan broth.
Do the red lentils require soaking?
- Red lentils quickly get tender without soaking. You only need to properly wash and rinse them first.
NUTRITIONAL FACTS/SERVING
Size/serve: One medium-sized bowl(1 and 1/2 cup)
The quantity of calories: ~180 kcal
Carbs(total): Thirty-two grams
Fiber content: 10 g
Net carbs: Twenty-two grams
Fat content: 4 g
Sugar: Five grams
Proteins: 11 g
Sodium: 280 milligrams
