Easy Vegan Lentil Soup Ready in 20 Minutes
When it comes to dal, it can be really quick and easy with just a few key ingredients to make a delicious meal. Vegan and gluten free and ideal for batch cooking or freezing. You can add as many vegetables to this as you like, just fry them off before adding the lentils and stock.
What’s in the easy lentil pot?
Red lentils – These cook a little quicker than other lentils so perfect for this dal inspired lentil soup. Even better if you give them a soak before cooking, you can do this whilst chopping and prepping the vegetables.
Garlic- 4 cloves will work a treat for this recipe, mince them or finely chop. A good tip is to add the garlic after the onion, chilli and ginger so it doesn’t burn.
Ginger- This ingredient will give the dish a beautiful flavour, again you can mince, finely chop or grate it into the recipe. A good thumb sized piece if perfect for this dish.
Coconut Milk- I’ve used coconut milk to make this delicious and creamy. If you don’t want such a creamy dal, add about 200g of the coconut milk instead.
Spinach- You can add fresh or frozen spinach, just be sure to add this at the end of the cooking time as you don’t want it to turn to mush.
Cooking Tips for an easy lentil soup
Chop the onion, ginger and garlic really fine. This will help everything fry evenly and prevent any chunky pieces whilst eating.
Soak the lentils- Even just soaking them in just boiled water for 6-7 minutes whilst you prep and fry off the veg will really help make this a speedy dal / soup recipe.
Taste test-This is so important, it will help you decide whether you need a little more salt, pepper, fresh lime juice or chilli flakes to finish and bring it all together.
20 Minute Easy Vegan Lentil Soup
- 1 tsp olive oil or coconut oil
- 4 cloves garlic minced / finely chopped
- thumb sized piece of fresh ginger finely chopped
- 1 green or red chilli finely diced
- 1 red onion finely diced
- 200 g red lentils
- 600 ml boiling water
- 1 vegetable stock cube
- 400 ml tinned coconut milk I used full fat
- 1 tsp sea salt
- 1 tbsp cumin
- 1 tsp paprika
- 1 1/2 tsp turmeric
- chopped tomatoes
- fresh or frozen spinach
- chilli flakes
- 1/2 lime squeezed
- Start by getting the lentils in a pan or bowl and cover with just boiled water, leave to soak whilst you prep the veg
- Finely dice the garlic, red onion, ginger, chilli and onion then add to the frying pan with the olive oil and gently fry for around 6-7 minutes
- Drain the lentils that are soaking then add them to the pan, add the spices, toss so all is coated then add the stock (boiled water mixed with the stock cube)
- Pop a lid over the top and leave to soak for around 12 minutes
- Pour in the tinned coconut milk and spinach, add a squeeze of 1/2 lime and stir through until the spinach has wilted
- Taste test adding a generous pinch of salt & pepper and enjoy hot
- If you soak the red lentils for a few minutes before adding to the pan they cook so much quicker
- Add a squeeze of lime over each bowl serving too for an extra kick of the acidity
- Sprinkle over chilli flakes & throw in a few chopped tomatoes for texture
- Feel free to add toasted nuts to the top too
If you like this recipe why not try my Massaman Inspired Lentil and Vegetable Curry