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Lentil Soup, my favourite šŸ˜Š.
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Picture and recipe by elavegan

1Ā tbspĀ olive oil

1Ā cupĀ chopped onionĀ (1 medium-sized)

3Ā large cloves of garlic,Ā minced

1Ā head of cauliflower,Ā chopped (medium-sized) (500 g)

1Ā cupĀ chopped carrotĀ (about half of an enormous one)

1Ā cupĀ chopped celery

3Ā cupsĀ dried lentils,Ā brown or inexperienced, rinsed and drained (600 g)

14Ā ozchopped tomatoesĀ (400 g)

8Ā cupsĀ vegetable brothĀ (2 liters)

Spice combine: 1 half tsp onion powder,Ā 1 tsp floor cumin, half tsp crimson pepper flakes, half tsp floor coriander, half tsp floor caraway seeds, half tsp smoked paprika powder, half tsp turmeric powder, half tsp minced recent ginger, half tsp sweetener, sea salt.

2Ā dried bay leaves

2Ā tbspĀ liquid aminos

1Ā tbspĀ lemon

1/8Ā cupĀ coconut milk or coconut cream(optionally available)


Warmth oil in a LARGE pot over medium warmth and add the chopped onion. Cook dinner for Three minutes, then add garlic, carrot, and celery, and cook dinner for Three extra minutes.

Add the spice combine, the lentils, cauliflower, and broth and produce to a boil.

Now add the bay leaves and cook dinner the soup with a lid on for about 5 minutes.

Then add the chopped tomatoes and stir. Let the soup simmer for an extra 20-25 minutes or till the lentils are cooked however not mushy.

Lastly, add the liquid aminos and lemon. It’s also possible to add coconut milk or cream however this step is optionally available.

Garnish with recent herbs and luxuriate in! Will be additionally served with rice or bread.

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