Quick Vegan Potato Lentil Soup

By The Canadian Living Test Kitchen

525 people added this to their Recipe Box

Quick Vegan Potato Lentil Soup
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	280280 cal
pro	15 g15g pro
total fat	5 g5g total fat
sat. fat	00 sat. fat
carb	47 g47g carb
fibre	8 g8g fibre
chol	0 mg0mg chol
sodium	931 mg931mg sodium
% RDI:	-
calcium	55 calcium
iron	3939 iron
vit A	11 vit A
vit C	1515 vit C
folate	120120 folate

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This potato soup is accented with cumin and cayenne, and the added lentils make it a well-rounded vegan meal.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
2 potatoes , peeled and chopped2 2potatopotatoes, peeled and chopped
1 celery stalk , chopped1 1celery stalkcelery stalks, chopped
1 cup red lentils 1 1cup cupred lentils
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 tsp dried thyme 1 1tsp tspdried thyme
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp ground cumin 1/4 1/4tsp tspground cumin
1 pinch cayenne pepper 1 1pinch pinchcayenne pepper
4 cups vegetable stock 4 4cups cupsvegetable stock
1 tbsp chopped fresh parsley 1 1tbsp tbspchopped fresh parsley

Preparation

In large saucepan, heat oil over medium heat; cook onion, potatoes, celery, lentils, garlic, thyme, salt, pepper, cumin and cayenne pepper, stirring often, until onion is softened, about 5 minutes.

Add stock; bring to boil. Reduce heat to low; simmer until potatoes and lentils are tender, about 20 minutes. Serve sprinkled with parsley.

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Keywords : Soup; Vegan; Boil/Simmer; Lentils; Potatoes; Stock;

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