Red Lentil Soup

Author: Brandi Doming / The Vegan 8 - Dinner doesn’t have to take forever. This recipe comes together fast, thanks to red lentils and easy ingredients. The Hungarian paprika, dry mustard, and tomato paste give this simple dish a wonderful depth of flavor.

Course Soup

Cuisine Gluten-Free, Hungarian, Vegan

Prep Time 15

Cook Time 23

Total Time 38

Servings

Calories 223kcal

Author Melissa Huggins

Ingredients

1 cup yellow onion , diced
3 carrots , cut into 1⁄4-inch-thick slices
3 cloves garlic , minced
1 cup dry red lentils , rinsed well with cold water
6 tablespoons tomato paste
2 tablespoons Hungarian sweet paprika
1 teaspoon dry mustard
1 ½ teaspoons fine salt
¼ teaspoon ground black pepper
1 cup canned “lite” coconut milk , well shaken
3 ½ cups water , divided

US Customary - Metric

Instructions

Add the onion, carrots, garlic, and 1 cup (240g) water to a medium pot over medium heat. Bring to a simmer, and cook for 8 minutes, stirring a couple of times during, or until the veggies are tender but not overly so.
Remove the pan from the heat, and add the lentils, 2 1⁄2 cups (600g) water, tomato paste, paprika, dry mustard, salt, and pepper. Stir well, and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 10 minutes.
Add the milk, and increase the heat to medium-low; cook 5 to 10 minutes or until the lentils are tender yet still firm, and the soup thickens some. Stir often, and do not overcook, as you don’t want the lentils to become mushy. Taste and add more salt, if desired. Serve immediately.

Notes

Make sure the paprika you are using is not hot paprika. For the milk, it is important to use a creamy milk like cashew or “lite” coconut milk here for best results. The “lite” coconut milk is very creamy but yields no coconut taste. Almond and rice milks don’t do well, and definitely don’t use full-fat coconut, as it is too rich and thick and will ruin the flavor.

Nutrition