This easy lentil soup recipe is a quick and naturally gluten-free meal. You can accompany it with a slice of toasted wholemeal bread topped with a drizzle of olive oil, and a pinch of dried oregano.
Alternatively, you can add a handful of rice midway through the cooking to make it a hearty meal. It cooks in no time and is perfect as a midweek dinner.
If you are newly vegan or looking to go vegan, cooking can be overwhelming at first, so I hope you find this easy recipe helpful.
• 2 tbsp olive oil
• 2 garlic cloves finely chopped
• 1 large onion chopped
• 1 tin chopped tomatoes
• 1 pinch of pepper, salt, and oregano
• 1 bay leaf
• 450 gr of black or green lentils
• 1 carrot (optionally)
• 1 tsp of red wine vinegar (optionally)
Dice the onion, slice the carrot, and crush or finely chop the garlic.
Wiz the tinned tomatoes if you prefer a smoother sauce consistency.
Rinse the lentils and let them sit in hot water for 5 – 10 minutes (if you are cooking dry lentils).
Place in a large saucepan the olive oil.
Sauté the onions on a low heat until soft. Add the garlic and lentils, carrot, and tinned tomatoes.
Season to taste with black pepper, sea salt, and a pinch of dried oregano.
Leave for 5 minutes, stir, and then turn the heat on full add the bay leaf and water or vegetable stock (enough liquid to cover the mixture).
Bring to a boil; reduce heat and cook covered for about 15 – 20 minutes or until the lentils are soft.
You can add the red wine vinegar to taste 5 minutes before removing the soup from the hob or add just a few drops on top of each plate.
Don’t forget to remove the bay leaf before you serve.
This lentil soup recipe serves two people.
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Have you ever made this dish? What plant-based easy meals do you cook often?
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Top image by ED