You’re going to love this simple vegan red lentil soup! It comes together quickly with pantry ingredients you most likely have on hand. And left overs are phenomenal so may I suggest making a double batch😉?
It’s been a while since I have made a red lentil soup and definitely not by choice🤷🏼♀️. For some reason they’ve been very difficult to find both locally and at some of my favorite coops in Minneapolis. I finally scored a bag in my last Thrive Market Order and I was soooo excited. I know, you think I am a nerd to get excited about red lentils. Here’s the thing, I have been looking for them for a couples months or more, so yes, it’s a big deal😀. Sure I have plenty of brown and green varieties on hand, but I love the consistency of the red ones in a soup.
Here I pair them with a turnip and other delicious veggies to make a “creamy” vegan soup everyone will love. Turnips are lovely because they have a slightly sweet but peppery taste and are a great source of vitamin C making them incredible for your immune system. We can all benefit from more vitamin C right now right!
You can make this soup on the stove top or even in your Instant pot like I did. I kept the seasonings super basic and the splash of apple cider vinegar at the end brings gives it a pop of freshness. It’s honestly the BEST lentil soup I have ever had!
Since we are still experiencing winter here in MN, this soup definitely warmed me up. So whether you’re looking to lighten up your meals or warm up with a steaming bowl of soup, this healthy lentil soup recipe is for you! It’s one of my all-time favorites and I hope it becomes a staple in your kitchen as well.
Speaking of all time favorites, Rich Roll had the most amazing post this week. It spoke to me in soooo many ways. If you have a loved one who is recovering from and unhealthy addiction and you’re a runner, you’ll understand what I mean.
RICH ROLL ~ “You’ve just shifted your addiction from alcohol to running.”
- I hear it all the time.
But here’s the thing. - Alcohol is always the easy choice.
Running is always the hard choice. - Alcohol is a way out.
Running is a way in. - Alcohol constricts the mind.
Running expands it. - Alcohol mutes the senses.
Running electrifies perception. - Alcohol removes you from reality.
Running places you squarely in it. - Alcohol fuels false bravado.
Running forces a confrontation with humility. - Alcohol lies.
Running tells the truth. - Alcohol begets denial.
Running begets acceptance. - All roads with alcohol lead to loneliness.
All trails with running lead to community. - Alcohol stole my life.
Running gave birth to a new one. - In other words, alcohol is a prison.
Running is freedom. - Because to drink is to run away.
But to run is to drink in wonder. - ✌🏼🌱🏃🏽♂️ -Rich
PS – my backyard is dope.
PPS – swap ‘alcohol’ for any addictive substance or behavior that moves your life in the wrong direction.
PPPS – swap ‘running’ for your preferred spiritual practice, mode of movement, or healthy habit that moves you in the right direction.
In fact, years ago before running was cool, I was told more than once that I was addicted to running. Back then these comments made me a sad, confused, and kind of mad sometimes. In fact, I am sure there are some acquaintances who still believe this about me?
To be honest, I don’t care what others think and neither should you. I love to run, to move my body, and to get exercise…period! I am the first to admit I probably am addicted for all the reasons Rich Rolls says, but I also believe I have a healthy relationship with the sport. I take rest days and I fuel my body appropriately. Friends, please take his advice and swap ANY addictive substance or behavior that moves your life in the wrong direction with something like running that moves your body in the right direction!
Ok, it’s time to get cooking. Besides my love for running, I love sharing my kitchen creations with all of you. If you make this soup, please tag me. Sharing is caring😉.
How to Make the Best Lentil Soup
Five reasons to love this recipe:
- The recipe calls for seasonal vegetables and affordable pantry ingredients, but tastes gourmet.
- This lentil soup has an amazing hearty texture that’s lightly creamy (yet there is no cream). The trick is to blend up a portion of the soup once the lentils are tender, and then pour it back into the pot. It’s like magic.
- Lentils are high in protein, fiber, iron and folate.
- Lentil soup tastes even better the next day.
- This soup can easily be doubled and freezes and defrosts well. Make soup now and enjoy it later
BEST RED LENTIL SOUP WITH TURNIP AND FRESH PARSLEY
INGREDIENTS:
- 2 tablespoons extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 1 large carrot, peeled and chopped
- 1 medium turnip, peeled and chopped
- 3 garlic cloves, pressed or minced
- 1 large container of grape tomatoes or one 28 oz can
- 1 cup red lentils
- 4 cups vegetable broth
- 1 cups water
- 1 teaspoon salt, more to taste
- Pinch of red pepper flakes
- Freshly ground black pepper, to taste
- 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste or apple cider vinegar
DIRECTIONS:
- Warm the olive oil in a large Dutch oven or pot over medium heat. (or use your Instant Pot sauté mode)
- Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the turnip, garlic, and red pepper flakes. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor (cancel sauté mode).
- Pour in the lentils, broth and the water. Add 1 teaspoon salt and season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape. (Set IP to manual and 25 minutes and manually de-pressure)
- Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
- Remove the pot from the heat and stir in 1 tablespoon of lemon juice or apple cider vinegar. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
- Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months.
How about you……do you have any loved ones who have suffered from unhealthy addictions?
If so I am very sorrry!
If you’re a runner, do you take rest days and if so, how many?
I most often run 5 to 6 days a week. The older I get the more recovery I need.
Have you tried turnips? They are also good shredded in a salad or roasted. SO YUMMY
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