Vegan Lemon Lentil Soup

Vegan Lemon Lentil Soup is a nutritious, creamy, and yummy recipe that is ideal for Vegans. This soup is made with lentils, which provide excellent protein and dietary fiber. Additionally, lentils are also very versatile and may be used in a variety of recipes, such as soups and salads. This recipe is completely vegan-friendly and uses only plant-based items. You can modify the recipe items with your favorite herbs or spices. This Vegan Lemon Lentil Soup is a hearty and cozy dish. A lot of nutrients are present in this soup such as 6 grams of sugar and 8 grams of total fat. Let’s ready this soup.

EQUIPMENT:

• Large Wok
• A sharp knife
• Cooking spoon
• Food Processor
• Slow cooker
• Soup bowl

INGREDIENTS:

• Olive oil 2 tbsp
• Medium size onion 1
• Crushed garlic cloves 3
• Peeled large-size carrots 3
• Chopped rib celery 1
• 2 cups of uncooked red lentils
• Vegetable broth 8 cups
• Crushed cumin 1 tsp
• Turmeric powder 1/4 tsp
• Ground coriander 1 tsp
• Half a cup of fresh lemon juice
• Chopped kale or fresh baby spinach leaves 3 cups, its optional item
• Fresh parsley 1/4 cup
• Salt 1/4 tsp, or add to flavor
• Black pepper, add according to taste
• A hint of cayenne pepper, optional item

INSTRUCTIONS:

Stovetop:

1. Add the olive oil to a large wok to heat.
2. Warm it over medium flame for forty to sixty seconds.
3. Next, chop the carrots, onions, and celery rib into fine pieces with a knife.
4. Now, add chopped veggies to the hot wok.
5. Simmer it for six to eight minutes until all veggies are lightly brown and tender.
6. Next, add ground coriander, turmeric powder, cumin, vegetable broth, and red lentils.
7. Gently mix spices and veggies with a spoon.
8. Simmer all items until one boil comes.
9. Then, turn down the heat to low. Cook it for an additional thirty to forty minutes.
10. Now, add the lemon juice, two cups of soup, and raw cashews to a high-speed food processor.
11. Process all items for two to three minutes until cashews merge well in the soup.
12. Next, mix the cashew mixture into the wok.
13. Then, add chopped kale or baby spinach (if adding).
14. Simmer it for an additional three to four minutes until the spinach or kale is half done.
15. Sprinkle over crushed black pepper, cayenne pepper, and salt.
16. Taste and adjust seasonings according to flavor.
17. The tangy and yummy Vegan lemon soup is ready.
18. Serve this soup in a soup bowl. Enjoy.

Slow cooker:

1. Drizzle olive oil into a slow cooker and warm it for 1 to 2 minutes.
2. After that, add chopped celery rib, carrots, onions, and garlic to this cooker.
3. Sautee it for another 3 to 4 minutes until veggies color changes.
4. Next, add cashew paste, vegetable broth, turmeric powder, cumin, coriander, and red lentils to this pot.
5. Cover and simmer it on high heat for two to three hours.
6. You can also cook it on low flame for five to six hours.
7. After that, unopen the pot and check the texture of the soup.
8. Next, process the soup with an immersion blender for one to two minutes until the soup is creamy.
9. The tasty and creamy lemon soup is ready.
10. Place this soup in a small bowl and top it with sliced lemons.
11. Serve the hot soup instantly and enjoy.

SERVING SUGGESTIONS:

Bread:

• This soup is so flavorful, that you can pair it with toasted vegan garlic bread or simple bread.

Salad:

• It goes well with Caesar salad, fresh green leaves salad, or any sort of salad.

Potatoes:

• Serve it with Mexican stuffed sweet potatoes, scalloped potatoes, or mashed potatoes.

Pasta or grains:

• Enjoy this lentil lemon soup with bulgar, brown rice, creamy lemon spaghetti, orzo, millet, or couscous.

TIPS:

Variations of lentils:

• Use different kinds of lentils such as red, green, or brown. Adjust the burner flame according to the lentil type.

Soak the lentils:

• You can soak the lentils in normal water for one day or five hours before cooking. A few hours is enough time to dip the lentils.

Flavorful broth:

• Use good quality vegetable broth to enhance the soup’s richness.

Cashew paste:

• Add cashew paste to thicken the soup. Instead of it, you can add non-dairy milk.

Avoid over-blending:

• Don’t over-process the soup, otherwise, it will be overly smooth. Keep the soup chunky.

STORAGE INFORMATION:

Fridge:

• Save the remaining lemon soup in a closed jar and refrigerate it for four to six days.

Freezer:

• This lemon soup freezes beautifully. You can store the soup in the freezer for three to four months.

Reheating:

• Before reheating, add a small amount of vegetable broth or regular water and reheat in a microwave oven or stovetop for four to six minutes or until it is steaming.

FAQs:

Can I use bottled lemon juice?

• Bottled or packed lemon juice is convenient, but it lacks the flavor and brightness of fresh lemon juice because it is frequently prepared from the extract.

Which kind of lentils are best for this lemon soup?

• Green or brown can be used. Brown lentils will maintain their shape better than green lentils, which will break down a little more and produce a thicker soup.

Can I use canned lentils?

• Canned lentils might save time but they may also contain a lot of sodium. Before using the canned lentils, rinse them thoroughly with fresh water and modify the flavors as necessary.

NUTRITIONAL INFORMATION/SERVING AMOUNT:

Per Serving Size 1 soup bowl
Total Quantity 8 servings
Total Calories 272 kcal
Carbohydrates 39 g
Dietary Fiber 15 g
Protein 14 g
Sugar 6 g
Total Fat 8 g
Sodium 976 mg
Iron 4 mg