Express Red Lentil Soup
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free
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Sometimes I just don’t have the patience (or time) to chop a bunch of vegetables. That’s why I absolutely love this light-tasting red lentil soup—there’s only an onion to chop, and it couldn’t be faster to throw together! Red lentils break down while cooking to create the creamiest, thickest, most comforting bowl of soup, while the fresh lemon juice, dill, and garlic give it a lovely mild and fresh flavour. (If you love bold flavours, don’t be afraid to increase the garlic and lemon called for!) The flavours are even better the next day, too.
Yield
8 cups (2 litres)
Prep Time
10 Minutes
Cook time
20 Minutes
Total Time
30 Minutes
Ingredients:
For the soup:
- 2 tablespoons (30 mL) light-tasting avocado oil or olive oil
- 1 medium/large (320 g) onion, peeled and diced
- 4 medium (20 g) garlic cloves, minced on a Microplane*
- 2 cups (400 g) uncooked red lentils, rinsed and drained
- 1 1/2 teaspoons pink Himalayan salt or fine sea salt, or to taste
- Freshly ground black pepper, to taste
- 1 carton (4 cups/1L) low-sodium vegetable broth
- 2 cups (500 mL) water
- 1/4 cup (60 mL) fresh lemon juice, or more to taste
- 5 to 6 ounces (150 to 180 g) baby spinach or stemmed/chopped greens of choice
Topping suggestions:
- Fresh minced dill or dried dill, to taste
- Cashew Sour Cream or yogurt
- Croutons
- Cayenne pepper or red pepper flakes
- Lemon wedges
- Microgreens
Directions:
- Add the oil, onion, and garlic into a large pot. Stir to combine, adding a pinch of salt to season. Increase the heat to medium. Cook for around 4 to 5 minutes until the onion softens, reducing heat if necessary to avoid burning the garlic.
- Add the lentils, salt (you can start by adding 1 teaspoon), pepper, broth, and water. Increase heat to high and bring to a boil. Immediately reduce the heat to medium-low, cover, and simmer for 20 to 25 minutes until the soup thickens and the lentils are broken down and very soft.
- Turn off the heat and stir in the lemon juice, adding more if desired. Season with additional salt and pepper, to taste.
- Chop the spinach and then stir it into the soup until it wilts.
- Serve and enjoy with your desired toppings. Leftovers will keep in an airtight container in the fridge for up to 3 to 4 days. It freezes lovely, too. Simply add cooled leftovers into a freezer-safe container (leaving an inch at the top for expansion), secure the lid, and freeze for 1 to 2 months. (You can also add a layer of tinfoil on top of the soup as an extra layer of freezer burn prevention.)
- * If you don’t have a Microplane, finely mince the garlic with a knife.