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This Red Lentil Potato Soup is hearty and filling. It’s easy to make this vegan soup with basic ingredients in about 45 minutes. A nice quick simple and tasty satisfying soup perfect for those autumn days.

Red Lentil Potato Soup [Vegan]

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Cooking Time

40

Ingredients

  • 3 potatoes
  • 3 2/2 ounces red lentils
  • 2 carrots
  • 1 onion
  • 17 ounces homemade vegetable broth
  • 2-4 teaspoons tomato paste
  • 1 clove of garlic
  • 1/8 cup vegan white wine
  • olive oil
  • salt & pepper

Preparation

  1. First soak the lenses in cold water for one hour. Peel potatoes, carrots and onion and cut into small cubes. Heat oil in a large pot, and add potatoes, carrots, garlic and onions. Cook for 2-3 minutes, stirring frequently, to prevent burning.
  2. Add the lentils and the tomato paste, stirring frequently and add the white wine. Pour vegetable broth on top. Cover and bring to a boil.
  3. Reduce heat to medium-low and simmer for 25-35 minutes, until the lentils are cooked and potatoes are tender. Scoop out approximately 1 cup soup and mix until creamy in a measuring cup with a hand blender. Then add back into the soup. Taste the soup and add more salt and pepper if needed. Serve warm.


About The Author

photourl

Petra Vogel

See My Recipes

I love to cook delicious, healthy, and vegan food and blog about it on Lee In The Kitchen. Hoping this helps show that with a little imagination, vegan food can be delicious!

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