Vegan Lentil Soup

Name: Vegan Lentil Soup
Cuisine: British
Ingredients: 150 g Red Lentils; 2 Cloves Garlic; 1 Onion; 1 Sweet Potato; 2 Carrots; 1.5 L Vegetable Stock; Salt and Pepper, To Taste; Small Bunch of Fresh Corriander; 3 tsp Coriander Powder; Thumb-Sized Amount of Fresh Turmeric, Grated. (Or, 3 tsp turmeric powder); Small Piece of Ginger, Grated; Good Glug of Olive Oil

Sally Strong @Sally

Bristol

I love the texture of lentil soup! I like my soup thick, so add more vegetable stock to thin it out if you wish.

Sally Strong @Sally

Bristol

I love the texture of lentil soup! I like my soup thick, so add more vegetable stock to thin it out if you wish.

Saved

Ingredients

150 gRed Lentils
2 ClovesGarlic
1Onion
1Sweet Potato
2Carrots
1.5 LVegetable Stock
Salt and Pepper, To Taste
Small Bunch of Fresh Corriander
3 tspCoriander Powder
Thumb-Sized Amount of Fresh Turmeric, Grated. (Or, 3 tsp turmeric powder)
Small Piece of Ginger, Grated
Good Glug of Olive Oil

Saved

Steps

1

Dice the Garlic. Grate the Ginger, Turmeric and add to the coriander powder. Add the garlic and mix together.
2

Dice the onion. In a pan heat up the oil and add the onion until translucent over a medium heat. Add the spice paste and cook for a further minute or two.
3

Peel and chop the sweet potato and carrots. Chop into smallish pieces (so they don't take too long to cook).
4

Add the vegetable stock to the onion and spices. For the veg stock I used 1 1/2 tbsp bullion powder dissolved in 1.5 litre of boiling water. Add the carrots, sweet potato and lentils to the pan. Bring to the boil then turn the soup down to a simmer. Leave with a lid on to simmer for 25-30 minutes (until the lentils are cooked).
5

5 minutes before you take the soup off the heat dice the coriander and add to the pot. Season to taste with salt and pepper.
6

Take off the heat and leave to cool slightly before blitzing until smooth. If it's too thick add more boiling water until the desired consistency. Enjoy!