Recipe: Easy Vegan Lentil Soup Served Over Rice

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For the easy overwhelmed (like me whenever I read through a recipe) this recipe sounds complicated, but really the only essential elements are the spices (3) lentils, tomato, onion and lemon! :)

This is the modified version of the recipe by Cookie and Kate.

(Photos taken 20-01-2019 and include broccoli + cauliflower as an added extra)
Final stages - putting the kale, broccoli and cauliflower in!
Letting it simmer! It's all bubbly because of the stick blending :)

INGREDIENTS
  • 0.25 cup extra virgin olive oil 
  • 1 brown onion, chopped
  • (optional) 1-2 sticks chopped celery 
  • 2-3 carrots, peeled and chopped
  • (optional) 1 potato, diced
  • 4-5 cloves garlic, minced 
  • 1 tsp curry powder (mild) 
  • 2 tsp cumin (ground)
  • 0.5 tsp dried thyme 
  • 1 can (400g) diced tomato
  • 4 cups vegetable stock or vegan chicken stock (I use Massel's "chicken" stock cubes, so 2 cubes for 4 cups)
  • 1 cup dried green or brown lentils 
  • 0.5 tsp salt 
  • A generous amount of freshly cracked black pepper 
  • Handful of chopped kale (leaves only) 
  • (optional) finely chopped cauliflower 
  • (optional) finely chopped broccoli
  • Lemon 
METHOD:
  1. Heat oil on medium heat until shimmering then saute onions, carrots, celery (if using) and potato (if using) until onions are translucent (about 3-5 minutes) 
  2. Stir in garlic, cumin, curry powder and thyme 
  3. Stir in diced tomatoes, continue stirring until cooked and fragrant (about 3 minutes) 
  4. Add chicken or veg stock, lentils, salt and pepper. Allow mixture to boil on high heat then simmer for 30 minutes
  5. Taste to ensure lentils are tender. (The "proper way" would be to remove about 2 cups worth of soup and blend with stick blender until smooth, but I just used my blender until most of the chunks were gone. If you do it the "proper way," add the blended soup back into the main pot of soup). If the soup is still too thick for your liking, blend a little more then add in. 
  6. Stir in the kale, cauliflower (if using) and let it simmer until tender (about 5-10 minutes on low heat) 
  7. Add lemon juice to taste (I recommend at least half a lemon, it really elevates the taste!)
  8. Serve over (brown) rice or crusty bread. 
I was halfway through devouring this before realising I forgot to take a photo of the final product! Not the best picture but the taste is phenomenal!

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