5 from 19 votes
Vegan Lentil Soup bowl with ginger & turmeric - delicious comfort food recipe #vegan #plantbased #veganfood
Vegan Lentil Soup with Ginger & Turmeric
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

A comforting vegan lentil soup with ginger, turmeric and lemon. 

Course: Soup
Cuisine: British
Keyword: vegan lentil soup
Servings: 4 people
Calories: 281 kcal
Author: Kate Ford | The Veg Space
Ingredients
  • 2 tbsp rapeseed or sunflower oil
  • 1 onion
  • 2-3 cm piece fresh root ginger
  • 2 carrots
  • 2 tsp ground turmeric
  • 1 potato
  • 150 g dried red lentils
  • 1 litre vegetable stock (check it is vegan)
  • handful spinach or curly kale
  • 125 ml dairy-free milk
  • 1 lemon
Instructions
  1. Heat the oil in a large saucepan or casserole dish.  Peel and finely chop the onion and fry gently for 2-3 until starting to soften.

  2. Peel the ginger (a teaspoon is surprisingly handy for this job, give it a try!), then finely chop and add to the pan.  Peel and finely chop the carrots and add to the pan.  Cook for a further 3-4 minutes.

  3. Add the turmeric to the pan and stir.  Peel and finely chop the potato and add to the pan.  Rinse the red lentils in a sieve, then add to the pan followed by the stock.  Bring the soup to the boil and cook for 20-25 minutes until the lentils are soft.  Add the spinach/kale (removing any large stalks), cook for a further minute, then taste and season well with salt and black pepper as required.

  4. At this point you can use a blender or hand blender to blitz the soup to a smooth purée, or use a potato masher to break up any large chunks of vegetable, or just leave it as a chunky soup. 

  5. Stir through the dairy-free milk and the juice of the lemon, then serve.  The soup freezes well so you can make a large batch whilst your at it and portion it up for the freezer.