Dinner/ Freezer Friendly/ Lunch/ Mains/ Recipes/ Starters/ Vegetarian

Super Simple Vegan Spiced Lentil Soup

This Super Simple Vegan Spiced Lentil Soup is absolutely delicious and super easy to make!

If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family.

This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable. I hope you enjoy this Super Simple Vegan Spiced Lentil Soup recipe! It’s a staple in our house. I make it often to have on standby in the freezer.

Use our hashtag!

We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media!

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Super Simple Vegan Spiced Lentil Soup

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)
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By Jamie Serves: 4
Prep Time: 10 minutes Cooking Time: 32 minutes Total Time: 42 minutes

This Super Simple Vegan Spiced Lentil Soup is absolutely delicious and super easy to make!

Ingredients

  • • 1 1/2 tbsp olive oil
  • • 1 large chopped onion
  • • 2 large garlic cloves, minced
  • • 2 tsp ground turmeric
  • • 1 1/2 tsp ground cumin
  • • 1/2 tsp cinnamon
  • • 1/2 tsp ground cardamom
  • • 400g tin of chopped tomatoes
  • • 400ml tin of full-fat coconut milk
  • • 140 grams uncooked red lentils, rinsed and drained
  • • 875ml vegetable stock
  • • salt & pepper, to taste
  • • pinch of ground cayenne pepper, to taste
  • • 140g baby spinach
  • • 4 tsp fresh lime juice, to taste

Instructions

1

In a pan, add the oil, onion, and garlic. Add a pinch of salt, stir, and cook over medium heat for about 5 minutes.

2

Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for 2 more minutes.

3

Add the tin of chopped tomatoes, coconut milk, red lentils, stock, salt, and plenty of pepper. Add a pinch of ground cayenne, if desired. Stir to combine. Increase heat to high and simmer.

4

Reduce heat to medium and simmer, uncovered, for about 25 minutes, until the lentils are tender.

5

Turn off the heat and stir in the spinach. Add the lime juice. Taste and add more salt and pepper, if desired.

6

Serve soup in bowls, top with parsley and serve with toasted bread.

Notes

Use our hashtag! We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media! #MANGEONS

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8 Comments

  • Margaret Gallagher
    February 21, 2019 at 12:03 pm

    A HEALTHY WARMER all our FAMILY will love – so simple too

  • Carolyn
    February 21, 2019 at 1:32 pm

    Ooh, I do like the addition of coconut milk, which I had never done before. The lime adds a good zing too.

  • fionajk42
    February 24, 2019 at 8:28 pm

    I love lentil soup and usually have either a north Indian version, or a middle eastern version. Your recipe with coconut milk is different so will have to try it out.

  • George Worboys Wright
    February 26, 2019 at 10:13 am

    This is right up my street, it looks delicious!

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