Veganuary Red Lentil Soup Recipe.
Join in with veganuary this month, with this hearty Vegan red lentil soup.
Having a vegan diet can seem like quite a daunting task, but it doesn’t have to be. Moving slowly towards a more sustainable and vegan diet can be as simple as swapping out your favourite non-vegan products for vegan alternatives, like swapping milk for a nut or oat milk. or swapping your meat for a vegan alternative like Tofu, full of protein and flavour its great in stews or stir fry’s.
Take on Veganuary this month; try our vegan red lentil soup, a hearty and wholesome meal perfect for winter.
Prep Time: 10 minutes Serves: 8 Cook time: 30 mins
Vegan Red Lentil Soup Ingredients:
- 2 tbs olive oil
- 1 large diced red onion
- 3 garlic cloves
- 340g red lentils
- 2tbs ground cumin
- 430g can of chopped tomatoes (with liquid)
- 1 tbs honey
- 3 bay leaves
- 1 tbs red wine vinegar
- 227g low-fat yoghurt
Red Lentil Soup Instructions:
Step 1:
Heat the oil in a large pan over a medium heat. Add the diced onion, crushed garlic cloves and sautee until soft. Stir in the red lentils and cumin then cook until fragrant. Next, add the chopped tomatoes, honey, bay leaves, and 1.5L of water and bring to a boil.
Step 2:
Once Boiled, cover the pan and simmer on low heat for 20 minutes or until the lentils are soft and the soup is to your desired thickness.
Step 3:
Remove the bay leaves, stir in the red wine vinegar and serve up with a dollop of yoghurt.
Still got leftovers?
Portion out the soup and place in the freezer, then when you are feeling peckish or looking for something healthy and easy to eat simply reheat in a pan until hot and enjoy as usual.
Looking for more recipes?
Why not try this refreshing Nut butter and banana smoothie, another healthy vegan treat to enjoy this Veganuary?
