Best Vegan Cumin Lentil Soup Recipes

LENTIL SOUP

Lentil Soup image

For a bowl of hearty comfort, try Alton Brown's Lentil Soup recipe, spiced with coriander and cumin, from Good Eats on Food Network.

Provided by Alton Brown

Categories main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise

Steps:

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

VEGAN CUMIN LENTIL SOUP

Vegan Cumin Lentil Soup image

This is my favorite soup, it make it all the time and never get sick of it. I even get requests from my friends to make it for them. Goes great with a nice hearty rustic bread.

Provided by tendollarwine

Categories One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

5 carrots, quartered lengthwise and chopped
5 celery ribs, quartered lengthwise and chopped
1 large white onion, coarsely chopped
2 1/2 cups green lentils, uncooked
3 garlic cloves, minced
2 tablespoons vegetable oil
2 bay leaves
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons cumin (to taste)
2 teaspoons sea salt
1 teaspoon black pepper, freshly ground
10 cups water

Steps:

Pour the lentils on a cookie sheet and pick them over, removing any pebbles or debris. Pour the lentils into a strainer and rinse thoroughly. Set aside while you chop the vegetables.
Heat the oil in a large stock pot over medium heat. Add the onions, carrots, celery, garlic, salt, pepper, oregano and basil. Stir to combine and let the vegetable sweat (to release moisture) for about 10 minutes, or until the onions begin to soften. If they start turning brown, back off on the heat.
Add the cumin, bay leaves, lentils and water. Stir well and turn up the heat. When the soup comes to a boil, turn it down to very low heat, cover and let simmer for 35 minutes.
Remove the bay leaves. Either use an immersion blender to lightly puree the soup, or scoop out a few cups and puree in a food processor or blender and return to the pot. Keep pureeing until you reach a desired consistency.
Add more salt and pepper to taste per bowl. The flavors meld very well overnight, so don't over-salt the pot.

Nutrition Facts : Calories 274.5, Fat 4.3, SaturatedFat 0.6, Sodium 642.2, Carbohydrate 43.2, Fiber 20.4, Sugar 4.3, Protein 16.5

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