This Super Easy RED LENTIL SOUP is Super Versatile, Too!

A cozy, creamy bowl of red lentil and spinach soup is a comforting and easy meal that has an amazing flavor! It’s a one-pot meal that’s ready in just over half an hour. Season it as directed or try any of the delicious variations to make it your own.

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https://www.veganricha.com/lentil-and-spinach-soup/

📖 TABLE OF CONTENTS:
00:00 – Introduction
00:19 – Variations
00:59 – Prepare the Ingredients
02:18 – Recipe
03:31 – How to Make Creamy Lentil Spinach Soup
04:17 – Serving Suggestions
04:46 – How to Make a Crispy Lentil Topping for More Protein
05:18 – Say hi to Coco! 🐶

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#veganricha #lentilsoup #spinachsoup #redlentils #redlentilsoup #soupseason #onepotmeals #onepanmeals #easymeals #vegansoup

it’s soup season and I’m bringing you a super simple red lentil and spinach soup it’s so comforting it’s easy and it comes together really quickly it has just a few ingredients we have some aromatics our onion ginger and garlic some carrots and celery some Tomatoes some lentils paprika and black pepper and spinach and that’s it it is super versatile you can change up the flavors by adding different herbs or spices that you like you can make it more Italian flavored by adding some Italian herbs you can also add in some sunri tomato you can make it curried by adding some curry powder or garam masala you can also add some Kajun spice or Burberry spice for flavor variations it smells amazing and it is so delicious if you want a creamy soup you can pury the soup after cooking and it’ll become a luscious creamy lentil soup if you like a chunkier just leave it as is you can change up the vegetables you add to the soup as well and make this soup your own so let’s make my easy lentil and spinach soup chop up some red or white onion you want to chop it small if you’re not going to puree the soup if you’re going to puree the soup then you can do a rough chop then peel and Min your Ginger and mince up your garlic again if you’re going to puate the soup you can just do a good job otherwise you want to mince these really well you can also use some ginger and garlic paste instead so I often use ginger and garlic paste in my recipes which is easily available in regular stores or in Indian stores or you can make your own by blending up some ginger and garlic with a little bit of water and freezing it in ice ice cubes and then using an ice cube as you need it then peel and chop the carrot chop up the celery chop up any other vegetables you want to add to the soup as well you want to keep the size of the all the vegetables pretty similar so that they all cook evenly again if you’re planning to pury the soup it doesn’t matter just chop them and add them to the soup take out your red lentils and wash them and set them aside get your vegetable stock out if you don’t have vegetable stock you can use some bullan chop up your Tomatoes if you’re not using fresh tomatoes you can use canned diced tomatoes Get Your Spinach out I like to use either fresh baby spinach that is chopped up or frozen spinach and both will work equally well in this soup measure out the flavor ingredients as well that’s your paprika black pepper some salt and balsamic vinegar you can change these up to whichever spices of herbs you want to use now let’s bake our lentil soup heat a large saucepan or a deep Skillet over medium heat add some olive oil or vegan butter and then once that is hot add in the onion in a good pinch of salt and cook you want to cook the onion until it is just starting to turn translucent add a splash of water after the 2 to 3 minute Mark to help the onions cook evenly then add in the ginger and garlic and cook that for about half a minute then add in all of the vegetables that’s the carrots and celery and another good pinch of salt and mix in add a splash of water and then cover it and let it cook you want to cook these for about 3 to 4 minutes because sometimes the carrots don’t really get soft enough in the time that is needed to cook the lentils so I cook the vegetables a little bit before I add the lentils and the stock to the pan open the lid add paprika black pepper and balsamic vinegar your tomato go and mix in then add your washed and drained lentils add the stock and mix in depending on the saltiness of your stock you might want to add some more salt at this point then cover with the lid and let this cook for about 14 to 18 minutes depending on your pan your stove your lentils and your preference of the lentil texture check the soup after the 11 to 12 minute Mark add more stock if it’s drying out too much and then continue to cook once the lentils are cooked to your preference carefully taste and adjust the flavor add more salt if needed add in some heat or some herbs if you want now if you want a creamy soup use an immersion blender to blend some or all of the soup or transfer the soup to a blender let it cool for a little bit and then blend it and then put it back in the pan I usually just mash the soup so that it becomes creamy some of the lentils will disintegrate some of the vegetables will disintegrate and it will become a nicely creamy soup which still has some texture because sometimes the creamy texture can become a bit monotonous I mean at least for me if you want it creamier you can add in some non-dairy yogurt or nony cream and mix in and fold in the spinach at this point as well add the lemon juice that will balance out the flavors in the soup that Tang is absolutely delicious in the soup as well adjust the consistency with more stock at this point as well cover and simmer for a minute top it with some pepper flakes and then this warming and comforting and satisfying soup is ready Ladle the soup into individual bowls swirl some sambal LC on top or some chili oil I like to use some sambal or chili oil because that breaks up the creamy comforting flavor of the soup with a little bit of heat and contrasting flavor that goes really well top it with some fresh herbs like chopped parsley cilantro or green onion but you can top your soup with anything that you like serve with some crackers croutons some bread some toasted sourdough some garlic bread some peita bread or whichever way you like it is an absolutely delicious bowl of soup you can also top the soup with some crispy veggie grounds or lentils just toss the veggie grounds and lentils in a skillet with a little bit of oil until they crisp up a little bit then season with salt and black pepper and pepper flakes and then use that as a topping those or some hemp seeds will amp up the protein in the soup or you can serve the soup with some whole grain bread for even more protein if you do try this recipe do let me know in the comments how you liked it also don’t forget to review it on the blog don’t forget to subscribe to my YouTube channel for easy vegan recipes Indian vegan recipes and so much more thank you for watching and I’ll see you next time and someone’s ready to eat and go for a walk as soon as I see the keyword going to go for a walkie ah are we super sleepy still [Music]