Vegan Brown Lentil Soup
Ingredients
- 1 large yellow onion
- 1 clove garlic
- 1 red chili pepper
- 1 red bell pepper
- 1 teaspoon turmeric
- 250 grams dried brown lentils
- 1 liter vegetable broth
- 1 can diced tomatoes
- Oil for frying
- Freshly ground salt and pepper
- Vegetables of choice, such as carrot, sweet potato, spring onion, celery, etc.
Garnish
- 2 slices rye bread
- 1 teaspoon cumin powder
- 100 grams legume sprouts
- 100 milliliters coconut milk
Preparation
Heat oil in a large pot over medium heat and sauté the onion, garlic, red chili pepper, and red bell pepper until softened.
Add turmeric, brown lentils, vegetable broth, diced tomatoes, and any chosen vegetables, then season with salt and pepper.
Bring the mixture to a boil, then reduce heat and simmer until the lentils are tender, about 20-30 minutes.
Puree the soup using a blender or immersion blender for a smooth consistency.
For the garnish, cut the rye bread into cubes, toss with cumin powder, and toast in a dry skillet or oven until crisp.
Serve the soup topped with the croutons, legume sprouts, and a drizzle of coconut milk.
Tips
You can use vegetables that are about to expire to make this soup.
Adjust the thickness by adding more broth if needed during simmering.
