Description
Vegan Indian Spiced Lentil Soup
Discover the warmth of Indian spices in this hearty vegan lentil soup! Perfect for meal prepping, this gluten-free, plant-based dish is packed with protein, fiber, and a burst of flavor that will nourish your body and soul. Using ingredients like red lentils, curry powder, and fresh vegetables, this soup makes for a healthy and comforting option on busy weeknights or when you need a cozy, wholesome meal. Get ready to enjoy the vibrant taste of Indian cuisine in a bowl!
1 tbsp olive oil
1 large onion, finely chopped
2 medium carrots, chopped
2 celery stalks, diced
2 medium red bell peppers, chopped
400g butternut squash, diced
4 tsp curry powder
1L vegetable stock
150g dried red lentils
Salt and pepper to taste
Directions
1. Heat oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5-7 minutes.
2. Add butternut squash and bell peppers. Cook for 5 more minutes.
3. Stir in curry powder and let it cook for 1-2 minutes.
4. Pour in vegetable stock. Bring to boil, then simmer for 20-25 minutes.
5. Season, then blend to desired texture. Add lentils and simmer for 20 minutes.
Prep Time: 10 minutes
Kcal: 230 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect soup every time. First, ensure all vegetables are uniformly chopped for even cooking. In your large pot, heat the olive oil over medium heat until shimmering. Add the onion, carrots, and celery (the “mirepoix”) and sauté, stirring occasionally, until they begin to soften, about 5-7 minutes. Next, add the butternut squash and red bell peppers, cooking for another 5 minutes to develop their sweetness. The key step is to stir in the curry powder and cook for a full 1-2 minutes to “bloom” the spices, unlocking their full flavor. Carefully pour in the vegetable stock, bring to a boil, then immediately reduce to a gentle simmer. Cover and cook for 20-25 minutes until the squash is very tender. Use an immersion blender directly in the pot to puree the soup to your preferred consistency—completely smooth or slightly chunky. Finally, stir in the dried red lentils and simmer, uncovered, for an additional 20 minutes or until the lentils are soft and cooked through. Season with salt and pepper to taste.
Serving Suggestions
This versatile soup pairs beautifully with various toppings and sides. For a classic touch, garnish with a swirl of coconut milk, fresh cilantro, or a squeeze of lime juice. Serve alongside warm naan bread, fluffy basmati rice, or a simple side salad for a complete meal. For added texture and protein, top with roasted chickpeas or a sprinkle of toasted pumpkin seeds.
How-to Summary
Sauté onion, carrot, and celery. Add squash and peppers, then bloom curry powder. Add stock, simmer, and blend. Finally, stir in red lentils and simmer until tender. Season and serve.
Frequently Asked Questions
Can I use a different type of lentil? Yes, but cooking times will vary. Brown or green lentils hold their shape better but require longer cooking (30-40 mins). Do not use Puy lentils as they stay too firm.
How do I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if it has thickened.
Is this soup freezer-friendly? Absolutely. Allow the soup to cool completely before portioning into freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I make this in a slow cooker? Yes. Sauté vegetables as per steps 1-3, then transfer everything except the lentils to the slow cooker. Cook on low for 6-7 hours. Blend, then add lentils and cook on high for an additional 45-60 minutes.
My soup is too thick. How can I fix it? Simply thin it with a little extra vegetable stock or water until you reach your desired consistency. Adjust seasoning after diluting.
Common Mistakes to Avoid
Avoid rushing the initial sauté; properly softened vegetables build a deeper flavor base. Do not skip blooming the curry powder, as this step is crucial for a rich, non-gritty spice flavor. Ensure the lentils are added after blending; if added earlier, they can make the soup difficult to puree smoothly. Finally, do not under-season—lentils need a generous amount of salt to taste their best.
Conclusion
This Vegan Indian Spiced Lentil Soup is more than just a meal; it’s a nourishing, flavor-packed experience that showcases the beauty of plant-based cooking. It’s forgiving for weeknights yet impressive enough for guests. By following this guide and avoiding common pitfalls, you’ll master a versatile, healthy recipe that will become a cherished staple in your kitchen. Enjoy the warmth and comfort in every bowl.