Perfect Fall Recipe: Vegetarian Red Lentil Soup

***My Swedish Treats Giveaway is still on – thanks to all of you who entered so far! You can enter until September 30th, 2012 for a chance to win. Check it our here.***

************************************************************************************************************************

Happy Friday everyone! The weekend is almost here!

I’m happy to back home from class and while the little guy is napping, I thought I’d share an easy-peasy recipe, which I’ve made a few days ago and posted on my latest What I Ate Wednesday post.

It’s so easy, you may or may not make this once a week. Or more often… ;) Also, you can adapt it to your own favourite level of spicyness. I just wish I had more pictures to share.

Vegetarian/Vegan Red Lentil Soup

You need:

  • 1 tbsp. vegetable oil (I used EVOO)
  • 1 onion (chopped)
  • 1 clove of smashed and chopped garlic (or more – I was making this primarily to share with my 1 year old, so I lay low with the garlic)
  • 1 cup of red lentils (I soaked mine overnight)
  • 4 carrots (peeled and cut into small chunks)
  • 1/2 sweet potato (peeled and cut into small chunks)
  • 1-2 tsp paprika powder
  • 0.5 tsp curry powder
  • dash of cinnamon
  • [optional: for some extra heat, a chopped chilli pepper would be nice]
  • 3 cups of water (possibly more to adjust later)
  • cilantro for decoration and taste

Heat vegetable oil in a medium to large pot. Heat and fry the onions and garlicĀ on low to medium heat until tender and translucent. Add your red lentils, carrots and sweet potato as well as the spices, pour water over it and cook on high for about a minute, or until soup comes to a boil. When soup is boiling, turn heat down to low and let it simmer for at least one hour, or until your desired consistency is reached. If you let it cook for a very long time, the red lentils will become almost like a puree, similar to a thick yellow split pea soup.

This made about 1 large portion for me and about 4 baby-sized portions, of which I popped 3 in the freezer.

Let me know if you try this recipe. I hope you enjoy it!

I’m off to do some meal planning, homework, and then out to the playground with my son and getting ready for our weekend adventures (Farmers Market, picnic with our midwifes, who cared for us during my pregnancy, possibly a dinner out?).

What are your plans for the first weekend of fall? Do you have any favourite pumpkin recipes to share? I just made a banana-pumpkin loaf that was a complete failure… Feel free to leave a comment if you have anything better to share!

Have a fantastic weekend!

PS: Don’t forget to check out my little giveaway! ;)

Posted on by Susan Posted in Recipes

One Response to Perfect Fall Recipe: Vegetarian Red Lentil Soup

  1. Vanessa

    Hi Susan! I made this soup the other day and it was delicious! Thanks for the recipe! :)

Add a Comment