I grew up with a single mom who had (has) insomnia and anxiety issues. So, most days she was and still is not well enough to do any normal daily activities that so many of us take for granted. On many of those days I heard her say “Let’s make soup”. Her all time favourite is Ukrainian borscht. I think a huge pot of soup saved her a lot of time she didn’t have to worry what to feed me. And I also think she finds soup making process therapeutical.
So, I am becoming more and more like my mom. Not in an anxiety or sleeping habits way (thank goodness I am all alright) but rather in a kitchen. Soup is a life saver for busy and tired moms!:)
Into lentils and soups? Try my slow cooker vegetarian lentil soup, chicken lentil soup or spinach lentil soup.
Do Red Lentils Need to Be Soaked Before Cooking?
No. Lentils and split peas can be cooked from dried unlike beans. However, if you own magic Instant Pot you can cook even dried beans without soaking. Ha!
Can I Use Green or Brown Lentils?
Yes, you sure can but keep in mind consistency will be less starchy as green or brown lentils do not break down like red lentils do. Which is totally OK.
How to Make Red Lentil Vegetable Soup
- Preheat dutch oven on medium heat and swirl oil to coat. Add onion and garlic; sauté for 3 minutes, stirring occasionally.
- Add celery and carrots; sauté for 10 more minutes, stirring occasionally. In the meanwhile, boil water and rinse lentils.
- Reduce heat to low and add miso paste or bouillon cubes; stir to incorporate them into veggies.
- Add cumin, coriander, salt, red pepper flakes, red lentils, quinoa, boiling water and stir. Bring to a boil, cover and cook for 30 minutes. Serve hot.
Red Lentil Vegetable Soup
Healthy and Easy Red Lentil Vegetable Soup Recipe with only 2 spices, no soaking, makes a big batch for busy weeknights and freezes well.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
- 2 large onions, finely chopped
- 4 garlic cloves, minced
- 6 large celery stalks, diced
- 5 large carrots, diced
- 2 tbsp coconut or avocado oil
- 4 tbsp miso paste or 2 vegetable bouillon cubes (I used GoBio)*
- 2 1/2 tbsp cumin
- 1 tbsp coriander, ground
- 1 tsp salt**
- 1/4 tsp red pepper flakes
- 3 cups red lentils, dry & rinsed
- 1/2 cup quinoa, uncooked
- 12 cups boiling water
Instructions
- Preheat dutch oven on medium heat and swirl oil to coat. Add onion and garlic; sauté for 3 minutes, stirring occasionally.
- Add celery and carrots; sauté for 10 more minutes, stirring occasionally. In the meanwhile, boil water and rinse lentils.
- Reduce heat to low and add miso paste or bouillon cubes; stir to incorporate them into veggies.
- Add cumin, coriander, salt, red pepper flakes, red lentils, quinoa, boiling water and stir. Bring to a boil, cover and cook for 30 minutes. Serve hot.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
Notes
*You can use all or some vegetable broth in place of water.
**Adjust salt to taste in case your bouillon cubes are less salty than mine.
Did you make this recipe? Please give it a star rating in the comments.
