Vegan Lentil Soup W Lemon And Garlic Recipes

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VEGAN LENTIL SOUP W LEMON AND GARLIC

An easy and tasty soup made with lentil and vegetables. Use a gluten-free vegetable stock if you wish this soup to be suitable for a gluten-free diet. Garlic and lemon add great flavour. Garnish with a couple of thin slices lemon and chopped fresh flat-leaf parlsey. Based on a soup from "The Ultimate Book of Vegan Cooking". Just use one lemon if you prefer a milder lemony taste to your soup

Provided by Jubes

Categories     Grains

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15



Vegan Lentil Soup W Lemon and Garlic image

Steps:

  • Heat the olive oil in a large pan. Add the onion and cook for 5 minutes.
  • Stir in the celery, carrots the potato and half of the garlic (2 cloves). Cook for a few minutes, until beginning to soften.
  • Add the lentils and stock to the pan. Bring to the boil. Reduce heat and simmer, covered for 30 minutes.
  • Add the bay leaves, remaining garlic and half of the lemons (lemons-skin and all). Cook the soup a further 10 minutes.
  • Remove the bay leaves.
  • Squeeze the juice from the remaining lemons, then stir into the soup.
  • Pour the soup into a food processor or blender, process until smooth. It's better to do this step in a couple of batches.
  • Transfer the blended soup back to the pan.
  • Stir in the cumin, tobasco or cayenne and season to taste.
  • Ladle the soup into bowls and top each with a couple of thin lemon slices and a sprinkle of chopped fresh flat-leaf parsley.

Nutrition Facts : Calories 425.4, Fat 12, SaturatedFat 1.7, Sodium 60.9, Carbohydrate 68, Fiber 13.6, Sugar 4.2, Protein 19.3

3 tablespoons olive oil
1 onion, chopped
3 stalks celery, chopped
2 carrots, sliced
4 garlic cloves, chopped
1 large potato, peeled and diced
250 g red lentils, rinsed and picked over (9 oz /1 large generous cup)
1 liter vegetable stock (4 cups, check gluten-free if required)
3 bay leaves
2 lemons, halved
3/4 teaspoon ground cumin
1/4 teaspoon Tabasco sauce (more if preferred) or 1/4 teaspoon a pinch cayenne pepper
ground black pepper, to taste
8 thin lemon slices (to garnish)
flat-leaf parsley, roughly chopped for garnish

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