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Fat-free spicy lentil soup

What you need: 

2 cups red lentils
4 cups vegetable broth, divided
3 onions, chopped, divided
4 cloves garlic
1" garlic root
1 bunch cilantro, divided
2 teaspoons cayene pepper
1 teaspoon cumin
1 teaspoon turmeric
1 (20 ounce) can stewed tomatoes
1 cup mushrooms, sliced
1 cup peas

What you do: 

1. Cook the lentils according to package directions using 3 cups vegetable broth. Make a paste in the food processor with 1 onion, garlic, ginger root, and 3/4 the cilantro.
2. Add the paste, spices, 2 onions, stewed tomatoes, and remaining vegetable broth to cooked lentils and simmer 40 minutes.
3. Add peas and mushrooms, and simmer about 20 minutes more.
This type of thick curry-ish soup is also good served over rice or pasta. Freezes great!

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
10-12

SO HOW'D IT GO?

I added carrots, chickpeas, red curry paste, chloula hot sauce, just to make it a little more spicy!  It smells fantastic and tastes great.  This recipe is very forgiving and I'll definately be making it again.

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I am cooking this right now and it smells great! I changed the recipe quite a bit because I didnt have all of the stuff on hand. I made the paste out of onion, garlic, ground ginger and some canned chickpeas. I also added carrots, crushed red pepper, cumin and curry powder. It smells delicious and the few bites I have had were very good. First time cooking lentils and I must say this recipe is going in my book, thanks! :)

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:)>>>  So incredibly good!  I just started a Vegan lifestyle and this has been one of my favorite Vegan recipes that I have come across!  My brother, who wants meat with every meal, loves this soup!  I am making a pot of it right now and the smell has my mouth watering!  Thank you for this amazing recipe!

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It was alright, not much flavor even though it smelt amazing. I had to add a bit of salt to make the flavor come out.  ill prob use the paste for other stuff, but prob wont make this soup again.

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I love this!! I changed it by frying the onion in olive oil and garlic though :) I need the extra fat hehe. It's so amazingly filling but soooo light, not heavy and sickening in your stomach.

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I tried this because there were so many good reviews but I wasn't much of a fan and my husband took one bite and refused to eat anymore (although he is pretty picky to begin with).

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i made this last night and it was super good, albeit time consuming...be sure you use a HUGE POT! i wasn't able to add mushrooms or peas because it was already right to the top of my largest stockpot! i ate a couple of helpings over rice with vegan sour cream, and put the rest in the freezer. so good.  thanks!

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Excellent!   I'm on such a soup kick right now - and this was great - and extremely easy!
The only changes I made were that I only used 1 cup of red lentils, added a can of black-eyed peas and used dried cilantro instead of fresh.  I added a chipolte bouillion cube too, but I didn't notice it, which was unfortunate.  The paste is interesting - I think I'll use it for other things.

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yummmmmmmmm
total comfort food
minus all the fat
<3333

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i make this often, makes a ton, easy yummy leftovers. i like to add carrots also.

You can make the paste in a blender, just add water or veg broth to thin it out as needed. The extra liquid is fine b/c it is going into soup.

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