Quick & Hearty Lentil Soup (VEGAN)

It’s been a while since I had the time to sit down and write all the dishes I made in the meantime. I traveled back home for my sister’s wedding (Yayyy! It was super exciting and emotional), pack my temporary apartment, and moved to my new home (another YAY!), but it also means a lot of unpacking, and if to be honest, I AM SLOW. Yes, time to say it out loud, I’m slow… working on it though 🙂
So today, when the Texan winter got into me, I decided to make a hearty, warming, iron packed lentil and bean soup!
Super simple and ready in less than 30 minutes! Ha! That’s a win-win for me.

Plant-base, iron packed lentil soup

1.5 cup red lentils soaked and washed
1 cup of ground lupin beans (I bought it in Costco)
3-inch piece of fresh peeled ginger cut into small cubes or grated
1 small onion (white/yellow/sweet) – chopped
2 medium tomatoes chopped to cubes
1 tbsp olive oil
1 tsp turmeric
1 tsp cumin
4 L of water (or as much as your pot can contain)
salt and pepper to taste

Soak lentils in water for about 30 minutes to an hour, wash and set aside (see notes).
In a medium pot, heat the olive oil and add in the turmeric and cumin. Stir for about 10 seconds and add the chopped onion and ginger. Stir occasionally until the onion becomes tender.
Add in washed lentils and ground lupin beans and stir. Add the tomatoes and water and let boil for a few minutes and turn the heat to medium – low., then add the salt and pepper for taste.

Your soup will be ready in 25 minutes. However, you can cook it longer if desired. Easy Peasy, right? Exciting!

I soak my lentils since I find it easier on my stomach to digest. The lentil outer shall contain anti-nutrients that can interfere with digestion, and in general, in Mediterranean diet, we like to soak food overnight lol 🙂
I really love ginger, however, I know not everyone is a big fan. You can use a gluten-free ginger stir-in paste if you wish to skip the peeling and chopping or simply skip if you don’t like it.
If you wish to replace the red lentils in green ones, you’ll need to cook your soup for an additional 10-15 minutes.

Add-in I love:
Fresh spinach – last 3 minutes of your cooking
Carrot – to be added along with onion
Zucchini – I absolutely LOVE zucchini! I would roast it a little on a pan and add it to the soup after the first boil so it won’t be too mushy.

Happy winter !

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