I’ve been hooked on sippable soups this winter – filling your mug with soup rather than coffee or tea is a great opportunity to boost essential nutrients while curbing caffeine intake. Lentil soup is one of my favorites, and easy to make using dry red lentils, which are split in half and so cook quickly without the need for pre-soaking.
You could use any kind of stock for this soup, but using a vegetable or onion broth will keep it vegan. This soup is easy to make in large batches and freeze, so you can take individual containers with you for lunch or have dinner ready to go in next to no time.
To make a more substantial meal, serve it over a scoop of brown rice or quinoa.
Vegan Red Lentil Soup
canola or olive oil, for cooking
1 pita bread
1 large onion, finely chopped
1 tsp. curry powder or paste
1/2 tsp. cumin
1 cup dry red, orange or yellow lentils
1 tomato, chopped
1 carrot, peeled and sliced
1 L vegetable stock (or chicken, if you don’t mind it not being vegan)
1 Tbsp. chopped fresh parsley or cilantro (optional)
Brush the pitas with oil and cut them into strips; spread out on a baking sheet and bake at 350F for about 10 minutes, or until golden. Set aside.
In a large saucepan, heat a drizzle of oil and cook the onions for 5 minutes, until soft. Add the curry powder and cumin and cook for another minute or two.
Add the lentils, tomato, carrot and stock and bring to a boil; reduce heat and simmer for 30 minutes, skimming any foam that forms on top. Season with salt and pepper.
Remove the lentil mixture from heat and purée using a hand-held immersion blender or in batches in the regular blender. Serve immediately, topped with the pita strips and parsley or cilantro. Serves 4-6.