I am secretly a lazy cook at times. This often results in me looking for the fastest way to acheive a wholesome, nutrious and tasty meal. In today’s article I am sharing one of my favourite, typical go-to soups. We are talking a fuss free vegan soup, with lentils, vegetables, warming spices and tomato.
This soup involves ingredients that are very easy to find (in fact it is likely that you would have them in your fridge already). It’s also tweakable, which means you can swap out ingredients that you don’t have. So use this recipe as inspiration. Make it up as you go if you like or follow exactly what I am suggesting in the recipe. It will pretty much work whatever you do (well haha – within reason).
Fuss free vegan soup couldn’t be easier
Everything in here is pretty easy to prepare. You don’t need to spend ages preparing ingredients or faffing about with different pans/pots.
Think one pot – pop it all in – cook it – good to go!
Ingredients in a fuss free vegan soup
All ingredients should be easy to find in a supermarket or health food shop. Just swap out any that you can’t find.
Red lentils – because they are highly nutritious and cook to a delicious soup-like mush within 20 minutes.
Sweet potato – because they add a delicious flavour and soften so beautifully and rapidly into the soup upon cooking. They are also an excellent source of Vitamin A.
Carrot – because they are inexpensive and compliment the other ingredients.
Ginger – for its refreshing zing and that long list of health benefits. See my article for 10 Reasons to Eat Ginger Every Day
Tomato – in this recipe I used tomato in the form of ‘chopped tomatoes’ from a carton or can. You can however use passata, which is a sort of tomato sauce, typically found in a glass bottle and made with pure seived or strained tomatoes (in fact it is often called seived or strained tomatoes in the USA, but called passata in Europe/Britian).
Leek – because it is full of nutritional goodness and gives a nice extra layer of flavour
Ground Coriander – because it has a lovely earthy warmth that works a treat
Tips for making an easy one pot vegan soups
Please printed the recipe below and also watch my you tube video. I hope that this fuss free vegan soup inspires you to get creative in your kitchen. The important things to remember are…
- Keep your soup simple – less is more.
- Create layers of flavour by using warming spices, veggies, leek or onion and tomato. Just lovingly toss them all in the pot and let the flavours dance and entwine together. There is no need for liquid stock if you use tasty vegetables and some herbs or warming spices.
- Time develops even more flavour, so make plenty and enjoy it the next day too.
- Make a huge batch and then freeze some into smaller containers for another time.
- 1 leek (medium to large)
- 200g red lentils
- 300g carrots
- 500g sweet potatoes
- 1 can chopped tomatoes (or passata)
- 1 to 2 inches fresh ginger
- Large twist black pepper
- 1 tablespoon ground coriander
- 1 teaspoon sea salt
- Water (enough to reach just below veggie line in pan)
- Pinch of chili flakes (optional)
- 1 teaspoon sweet or smoked paprika (optional)
- Fresh parsley or spinach (optional)
- Chop the leek. Clean first if necessary. Swap out the leek for onions if you don't have leek.
- Chop the carrots into small pieces.
- Chop the sweet potato into small pieces. Sweet potato cooks faster than the carrots, so you can cut the chunks a little larger (please see my video below for a visual guide).
- Add the veggies and lentils to the pan along with the chopped tomato or passata.
- Finely grate the ginger and add to the pan along with the other warming spices, salt and pepper.
- Add enough water to reach - just below - the top of the vegetables when they are in the pan. You can add a little extra water later if it thickens too much later, depending on your preferred consistency.
- Bring to the boil and then reduce to a simmer for 20 to 25 minutes.
- Add and fresh herbs or spinach right at the end, which will help to retain their flavour and green-ness.
- Serve right away or serve later. It keeps well in the fridge for a few days and also freezes nicely in portions. The flavour also develops if you leave it overnight.
- Enjoy and please let me know how you get on or if this inspires you to create a delicious variation.
Pin this Fuss Free Vegan Lentil and Vegetable Soup for later…