Creamy Red Lentils & Vegetable Soup

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During winter, I’m always on the hunt for comfort food that genuinely warms me up from the inside out. But even when it’s windy like today, I make sure I’m still eating healthy. Nobody wants to end up with a nasty cold or the flu, right? That’s why I load up on plenty of vegetables with my good creamy red lentils and vegetable soup. Paired with a slice of bread and some sautéed tofu, chicken, or fish, it’s truly satisfying! This is one of those healthy vegetable soup recipes that you’ll keep coming back to.

What’s your favorite comfort food for winter? I’d love to hear your go-to dishes!

Homemade Vegetable Soup

Now, I know what some of you might be thinking: “Vegetable soup? No way!” But trust me, I’m about to prove you wrong with this delicious veg soup recipe.

One of the biggest reasons I love homemade vegetable soup is how many herbs I can pack into it, making it incredibly flavorful. Plus, I can prep a big batch in advance for a few days, which is a lifesaver. Soup is such an easy way to ensure you’re having your vegetables. It’s quick, time-saving and (yes, I’m emphasizing this!) absolutely delicious. It’s truly an easy homemade vegetable soup that fits into any busy schedule.

Red Lentils & Vegetables Soup

Do you like soup? I’m curious!

When I was a kid, I was super picky about vegetables. One of the clever ways my mom got me to eat them was by serving up a lovely bowl of soup. Since then, I have soup at least twice a week. If you’re looking for vegetarian soup recipes or vegan soups recipes that actually taste good, you’re in the right place.

Tasty Red Lentil & Vegetable Soup

Today, I’m going to share my recipe for a truly tasty red lentil and vegetable soup. I bet you’ll be making this often once you try it! Whether you are trying to eat healthy or introduce more vegetables and pulses to your children, you simply can’t go wrong with a generous bowl of this vegetarian soup. It’s one of those simple vegetarian soup recipes that delivers big on flavor and nutrition. For my vegan friends, this is easily adaptable, making it one of those fantastic vegan soup recipes easy to whip up.

In this recipe, I’ll be using common vegetable soup ingredients like turnip, carrots, and tomatoes, along with various fresh herbs. I’ll be honest with you; I don’t like the taste of turnips at all but I know that it has so many nutrients. However when I combine it with other vegetables, spices and herbs, the flavors blend together perfectly. If someone else served me that bowl, I would never guess that there are turnips in there.

Ingredients for the soup

Try this creamy vegetable soup and let me know how you like it! What do you serve it with to make it a complete meal? I’d love to see your pictures too. Until then, keep yourself warm and cozy, because we still have a few more cold days to get through until summer finally returns – hopefully, we’ll get to enjoy it fully this time!

The Recipe

Foodwini

Creamy Red Lentils & Vegetable Soup

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 6 people
Course: Soup
Cuisine: Healthy
Ingredients Method

Ingredients
  

  • 2 Cups Chow Chow (cut into chunks) chouchou
  • 1 Cup Turnip (cut into chunks)
  • 1 Cup Carrots (cut into chunks)
  • 1 Cup Tomatoes (diced)
  • 1/2 Cup Red lentils (soak for 30 minutes)
  • 1/2 Cup Celery (finely cut)
  • 1/2 Cup Parsley (finely cut)
  • 1/2 Cup Leek (finely cut)
  • 1/2 Cup Onions (finely cut)
  • 1 Tablespoon Garlic (grated)
  • 1 Tablespoon Ginger (grated)
  • 1 Tablespoon Olive Oil
  • 5 Cups Water
  • Salt & Pepper to taste

Method
 

  1. In a pressure cooker or heavy bottom pan, saute the onions, garlic and ginger in some olive oil.
  2. Add the tomatoes.
  3. Once the tomatoes are cooked, add the vegetables and lentils and stir.
  4. Add the parsley, celery and leek and 2 cups of water.
  5. Add salt and pepper to taste.
  6. Cover your cooker or pan and let the soup boil until all the vegetables are soft and well cooked. For a pressure cooker, wait for 2 whistles.
  7. Once ready, let the mixture cool slightly and puree. I use a hand blender to do that but you can transfer everything to your blender and puree it before pouring it back to your pressure cooker.
  8. Place the soup back to boil and add the 3 remaining cups of water and let simmer. Add some salt and pepper to season, if required.
  9. Once ready, garnish with parsley

Other Healthy Recipes

Don’t like red lentils? That’s fine, here’s another delicious pumpkin soup that combines pumpkin, carrots and sweet potatoes and more nutritious ingredients.

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Filed Under: Healthy, Recipes, Soups, Vegan, Vegetarian