I’ve definitely been on a soup craze ever since Thanksgiving. I mean, it’s cold outside, I’m enjoying the one day of cooking a big batch of soup and enjoying the ease of just heating up the rest for the week. Like I said before, I’m still recovering from all the Thanksgiving cooking haha
On that note, I don’t know if you guys can relate to this but there are definitely a lot of colds, flus and all kinds bugs going around at this time of year. And of course, what’s my go-to, SOUPS. I haven’t gotten sick yet *fingers crossed* but I do like to prevent it by taking in lots of liquids and immunity boosting foods. This spicy red lentil soup is the cure to any cold, I swear! Even if it’s temporary hehe With a kick of red cayenne pepper, you’ll kick all the sinus out of the way for sure and be up and running in no time!!
If you like visuals, feel free to check out the how-to recipe video here.
Spicy Red Lentil Soup
Serving Size – 6-8 servings
Prep Time – 15 minutes
Cook Time – 35 minutes
- 1 large yellow onion
- 3 fresh garlic cloves
- 1 red bell pepper
- 4 celery sticks
- 1 large carrot
- 1.5 cups dry red lentils
- 3 tbs olive oil
- 1/4 cup Oat Milk
- 1/2 a yellow lemon
- 1 box of veggie broth
- 4 cups of water
- dash of salt
- 1/4 to 1/2 tsp of red cayenne pepper (your choice)
- Chop up about 1/2 of a yellow onion, celery sticks, red bell pepper & carrot.
- Peel the fresh garlic cloves & mince.
- In a saute pan on med heat, add some olive oil, the minced garlic, red bell pepper and onions. Cover and let cook for about 5 min.
- Add your celery, carrots & red lentils to the pot and mix all together.
- Add the entire box of vegetable broth plus 4 cups of water. Mix the soup ingredients.
- Add your red cayenne pepper (as much or as little as you desire for spice) and a dash of salt.
- Add 1/4 cup of oat milk. Mix the soup and cover to cook & boil for about 20 min (until the lentils have fully cooked).
- Turn down the heat on the soup pot to low and remove about 1/2 of the soup and transfer to a large bowl. Mainly you want to get all the chunky stuff not as much liquid. Let it cool off for about 5 min.
- Add your soup chunky portion to a food processor. Add another splash of oat milk. Blend until smooth.
- Add the blended soup portion back to the pot and mix all together.
- Add fresh lemon juice (1/2 squeezed lemon).
- Mix everything together and your soup is ready to enjoy!
*OPTIONAL: I like to eat my soup topped with some fresh parsley, a dollop of vegan-friendly sour cream and a bit of chopped onions.