Tag Archives: vegan lentil soup

Green Lentil and Leek Soup

gllsThree years ago, one of our pastors was sick. How did I remember this? I didn’t. Facebook did though, and showed me a sweet little thank you post from said pastor because I brought her a little Lentil Soup.

Well coincidentally, she’s sick again. There is a nasty upper respiratory virus going around. It’s the kind that leaves you with zero energy. And it’s laying people up for a week at a time.

I knew what I had to do. Time to make more soup. And since it is Lent, it was quite obvious that Lentil Soup was in order once again.

Green Lentil and Leek Soup
2 quarts water
2 cups green lentils
1 leek, chopped and rinsed
1 half onion, chopped
2 cloves of garlic, crushed
Cayenne Pepper
1 Granny Smith apple, peeled and chopped

  1. Combine everything but the apple in a slow cooker.
  2. Cook on low for 4 hours.
  3. Add the chopped apple. Allow to simmer for another 30 minutes, just long enough for the apple to warm but not get mushy.
  4. Serve!

I had just enough soup for me for lunch and my pastor and her husband for dinner. I was very pleased with this soup. I usually use broth or stock for my soups but I wanted to make this one vegan and I don’t really love any vegetable broths so I figured the leeks and everything else would be enough flavor. I was right. Very flavorful indeed!

I didn’t measure the spices. I would say I used equal amounts of cumin and turmeric; no more than a teaspoon of each, and about half of that amount of cayenne. There was a nice little zing, but not too much. This upper respiratory thing is causing a terrible cough and I didn’t want to make it so spicy that it set off a coughing fit.

I hope my soup brings a fast recovery, because Sunday is Confirmation and there’s cake. No one, especially the pastor, should miss church cake.


Spicy Lentil Spinach Soup

slssMust be getting cold out! The soup recipes have been quite popular on the old blog! Here’s a new one for you. It’s very low in fat, contains good sources of iron and fiber, and, it’s quite tasty!

Spicy Lentil Spinach Soup
1 can or one cup prepared lentils
2 cups frozen spinach or three cups fresh spinach
1 medium onion, chopped
2 stalks of celery, chopped
2 carrots, chopped
2 green onions, chopped
2 or more cloves of garlic, crushed
4 cups of water
Olive oil

1. Saute both types of the onion, celery, and carrots in the olive oil until the carrots start getting a little soft.
2. Add in the spinach, lentils, and spices and stir until combined
3. Pour in the water. Cover and simmer for 30 minutes or more.
4. Eat.

This was very good soup, and note that it wasn’t blended. I actually took soup with chunks to work, ate it at my desk, and wore none of it. I was very proud of. I’m so proud that I will tempt fate and try it again tomorrow.

Note the lack of meat in this soup. Completely vegan. It was quite hearty and filling and I didn’t feel sluggish at 3:00 as I am prone to when I have heavier lunches.

This is not a lovely soup. As you may know, I don’t excel at food photography. Lack of true effort often has that effect. But it’s really hard to get a pretty picture of a not so pretty soup. Trust me when I say, what this soup lacks in beauty, it makes up for in really good flavor and excellent ease. You will not be sad you tried it.