15 Minute Rainbow Lentil Soup

Wednesday, August 23, 2017

For me, soup is the ultimate comfort lunch, it's warming, wholesome, filling and best of all, usually served with bread! Unfortunately, it's often slim pickings when it comes to finding tasty, vegan, shop bought soups because cream seems to be added to so many of them (frustrating, I know)! And while there are plenty of amazing vegan soup recipes out there, a lot of them require almost an hour to make which is just not ideal when I get home from work absolutely ravenous, ready to devour something immediately! So, I put together a really simple, filling, oil free & protein packed lentil soup recipe that doesn't skimp on flavour and is ready in around 15 minutes!

For this soup you will need:
- 1 tin of chopped tomatoes
- 1 tablespoon of tomato puree
- 50g red lentils
- 1 handful of button mushrooms
- 1/2 a medium red onion
- 1/2 a red bell pepper
- 1/2 an orange bell pepper
- 1/2 a courgette
- 1 clove of garlic
- 1 tablespoon of nutritional yeast
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- a small handful of fresh basil
- a large handful of spinach

Start by placing your lentils into a pot and covering with boiling water. Place the lentils on a medium heat and simmer until they have absorbed all of the water, then remove from the heat ready to add to the soup.

Whilst the lentils are cooking, dice your onion, bell peppers and courgette and add to a pot along with your crushed garlic clove. Sauté your vegetables for a couple of minutes along with a splash of water to prevent them sticking to the pot. After a couple of minutes, add your tomato puree  and mushrooms to the pot and stir over a low heat for around a minute.

Now add your tinned tomatoes, herbs and nutritional yeast and leave to simmer for around 10 minutes, stirring occasionally.

Once your lentils are fully cooked, add them to the tomato base and allow them to absorb the flavours for a couple of minutes.

Finally, just before serving, add your fresh basil and spinach to the pot and stir to allow the spinach to wilt slightly.

And there you have it, 15 minute rainbow lentil soup, perfect with some (okay, lots of) sourdough toast and a cup of tea!

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