Plain Lentil Soup (Vegan...and low fat too!)

"Delicious, hearty, low fat and high protein soup that doesn't use meat or bones for flavor - just fresh veggies and spices."
 
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photo by Pismo photo by Pismo
photo by Pismo
Ready In:
55mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • Wash lentils.
  • Put all ingredients in large pot.
  • Bring to boil then reduce heat and simmer 40 minutes til lentils are tender.
  • Blend in blender in batches until all soup is smooth.
  • Season with salt and pepper.

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Reviews

  1. This is EXCELLENT. It's on my stove right now, keeping until dinner. I've already eaten a bowl because I couldn't wait! The texture of this is nice and smooth--a bit of grain depending on how finely you process the ingredients once they've cooked. Because I can never make a recipe as is, I added about four cloves of garlic and also a few red pepper flakes (probably a teaspoon.) I also used chicken stock to replace about half of the water, although I realize that changes the vegetarian part of this recipe. THANKS for posting!
     
  2. Yummy! I did alter a bit though. Instead of the spices recommemded, I used about a tablespoon of Garam Masala, half tablespoon of fresh grated ginger, and 2 teaspoons of ground cumin and salt to taste. Lovely flavors that are warm and satisfying!
     
  3. Very hearty, filling soup. Easy to make, too. I added a few cloves of garlic, and used vegetable broth for part of the liquid. Only downside is the appearance: brown puree is not the most attractive thing. Oh well, at least it tastes good!
     
  4. My wife is vegetarian and I am a meat eater, but this was great for both of us. I used half vegetable stock and half water for more flavor. Very hearty and easy to make. Will definately make again on a cold winter day.
     
  5. This soup is very heart and filling! I think it's simple, yet delicious! Very nice and it pleased my mom immensely, so I'm just thrilled right now! I omitted the cayenne pepper and used a whole lot more of thyme leaves, I would say about 1-2 tsps. more than stated in the recipe. I made this using red lentils(masoor dal). Since I don't really like to put the soup through a blender, I served it after it had boiled nicely and the lentils were tender. Thank you so much, Auntie Sara! Loved this one way too much! A special THANK YOU to Uncle Miller as well for sending me a bottle of dried thyme leaves from which I used some in this soup! I loved them!THANK YOU!
     
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Tweaks

  1. Followed the recipe except I used indian masala, coriander and a bit of crushed red chili instead of the cayenne, bay leaf and thyme. It turned out to be a nice texture but somehow a little bland. Added salt which made it way better, then de-veganized it by topping it with a bit of sour cream and shredded cheese and it was PERFECT! yum yum yum!
     
  2. This soup is pretty good. I used 2 1/3 cups lentils (as I buy mine in bulk), omitted the celery, and used some broth in place of water. I also forgot to remove the bay leaf before pureeing, but it doesn't seem to have negatively affected the taste of the soup. I also agree that if you use brown lentils, this dish looks very unappealing - almost gruel-like, but tastes great. I will be making this again. Thanks for posting.
     
  3. Yummy! I did alter a bit though. Instead of the spices recommemded, I used about a tablespoon of Garam Masala, half tablespoon of fresh grated ginger, and 2 teaspoons of ground cumin and salt to taste. Lovely flavors that are warm and satisfying!
     
  4. Wonderfully hearty soup as the first snow of the season falls outside! I used Italian seasoning instead of thyme and did not use a bay leaf (apparently I have run out) or the cayenne. I used a hand-held immersion blender to blend it some so it was not as pureed as if I had used a food processor, but it fit our needs nicely. I also used slightly less of the celery and more carrots, and I used 3 cans of chicken broth and 1 can of water. I accidentally left it boiling for too long and a lot of liquid boiled off, so I added another can of chicken broth. I let it simmer while other things cooked so it actually simmer for over an hour. With some hearty bread this was a really nice dinner.
     

RECIPE SUBMITTED BY

I'm a stay home mom of two little boys. My husband is a meat and potatoes kinda guy, my little fellas will eat anything, and I'm a vegetarian. One of my favorite things to do is sit and read a cookbook from cover to cover! My favorite cookbooks are ones with pictures of all the dishes.
 
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