Autumn Lentil Soup (Vegan)
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 4 tbs olive oil
- 3 garlic cloves (minced)
- 1 tbs ginger root (minced)
- 1 bell pepper (chopped)
- 1 carrot (sliced into coins)
- 1 tbs coconut sugar
- 1 bay leaf
- 1 tsp cumin seed
- 1/2 tsp ground turmeric
- 1/2 tsp red chili flakes
- 1/4 tsp ground oregano
- 5 cups vegetable stock (or water)
- 1 cup brown lentils
- 1 handful fresh spinach
- sea salt (to taste)
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Preparation
Step 1
Saute.
Step 2
In a large pot over medium heat add oil, garlic and ginger root. Saute for 3-4 minutes. Stir in bell pepper and carrot and cook for 1 minute more.
Step 3
Stir.
Step 4
Add sugar, bay leaf, cumin seed, turmeric, red chili and oregano. Stir to distribute for about 30 seconds.
Step 5
Add stock.
Step 6
Pour in vegetable stock or water, and lentils.
Step 7
Bring to a boil.
Step 8
Turn heat to high, bring to a boil, cover, reduce heat to simmer. Simmer for 20 minutes.
Step 9
Simmer.
Step 10
Stir in spinach, salt to taste and simmer for 5 minutes longer.
Step 11
Turn off heat.
Step 12
Let sit for 10 minutes before serving.
Step 13
Enjoy!
Step 14
Save recipe for the next time?
