Hearty Vegan Lentil And Vegetable Soup Recipe

About this recipe

A warm and satisfying vegan lentil soup packed with fresh vegetables and aromatic spices, perfect for a wholesome dinner solution.

Ingredients

• 700G Navarrico Lentejas - Brown Lentils, 700G
• - Celery
• 1 Kg Carrots - 1kg
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Bunch Spring Onions 1 Bunch
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• - Mccormick Cumin Powder

Instructions

1. 1. Rinse 1 cup of lentils thoroughly under cold water to remove any debris.
2. 2. In a large pot, combine the rinsed lentils and 3 cups of water. Bring to a boil over medium-high heat.
3. 3. Once boiling, reduce the heat to low and simmer uncovered for 45 to 60 minutes, stirring occasionally, until the lentils are soft.
4. 4. While the lentils cook, dice 1/4 cup of celery, 1/4 cup of carrot, 1/4 cup of zucchini, and 1/4 cup of scallions.
5. 5. Once the lentils are soft, use an immersion blender to partially blend the soup for a creamy texture, leaving some lentils whole for added texture.
6. 6. Return the pot to low heat and stir in 2 teaspoons of salt, 1 tablespoon of olive oil, 1 teaspoon of cumin, and the diced vegetables.
7. 7. Cover the pot and let the soup simmer on low heat for 20 minutes, stirring occasionally, until the vegetables are tender.
8. 8. Taste and adjust seasoning if needed. Serve hot with your favorite crusty bread or a side salad.