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.
Have you ever made this dish? What plant-based easy meals do you cook often?
Share in the comments below.
Top image by ED