Gluten-Free and vegan, this Curried Red Lentil Soup is sure to impress even the most die-hard carnivores in your life. It’s beyond delicious, and so easy to make!
This week’s Souper Sunday is brought to you by the boss lady.
Ok, maybe not THE boss lady, but my boss lady, at least. And let me tell you: this woman kicks booty in every aspect in life. She owns and runs a successful tech company, wrangles two of the cutest and rambunctious little boys that I have ever met like it ain’t no thang, got her BLACK BELT in Tae Kwon Do this past year, and when it comes to cooking, she knows more than a thing or two.
Proof? This curried lentil soup.
Last year she made a BIG batch of this deliciousness, and brought it into work for lunches for a few days. As one of my coworkers and I caught caught a wiff, we couldn’t help but to ask about every.single.detail. #foodieproblems
She was gracius enough to share a few bowls with us that week, and I was in HEAVEN. By the end of that week, she passed the recipe on to me in all of it’s glory, probably to stop me from swooning over the soup all day every day so we could move on to discussing other more important business related matters.
To say I was obsessed was the understatement of the century.
Also, I don’t think I’ve ever mentioned this, but: I have a love affair with lentils, and I don’t care who knows it.
Especially red lentils. For years I was more of a lentil n00b and stuck to the green lentil variety, but once I discovered these red lentils it was game.over. I love that red lentils are a little sweeter than traditional lentils, they have a slightly more nutty flavor, and are so, so tender.
Plus, these little “red” beauties are p-a-c-k-e-d with protein. They fill you up, keep you going for hours, but don’t give you the dragggg that a lot of meat-heavy protein-packed meals leave you with. Gotta love that!
AND, if you can believe it or not, my version of this soups is 100% vegan! Totally by accident. The original recipe calls for chicken bouillon, but, as I’ve mentioned, gluten-free bouillon can be hard to find, and the only gluten-free bouillon my local Whole Foods had was a vegan “Not Chick’n” Bouillon. And shockingly, I might like this bouillon better than the standard chicken version! Accidental vegan FTW!
The most impressive part of this soup? Despite the fact that it is vegan (or, at the very least, chunks-of-meat-free) Anthony ABSOLUTELY LOVES it. We’re talking about a man that looks at me like I just grew 4 heads if I try to serve him a meal without meat. Meatless Monday? Never happening in this house. He is a carnivore through and through, but when I serve this soup for dinner or send him off to work with a big bowl for lunch? Not a single comment or complaint! He’ll happily guzzle this soup right down, and has nothing but words of praise.
THAT my friends, should sell you on this soup, if nothing else. It keeps EVERYONE happy! Have some vegans coming to your Thanksgiving feast? This would be a great dish to serve! Plus, it makes enough to feed a small army. If you have a big guest list, then this soup is definitely a no-brainer.
Speaking of Thanksgiving – another great idea for this soup? (Vegans – earmuffs!) Add some of your leftover Turkey to this soup for the last 10-15 minutes of simmering. It’s definitely on my must make list of ways to use Thanksgiving leftovers this year. I’m not sure that this soup can get any better, but if it CAN, leftover turkey will definitely do the trick.
Thank God for amazing boss-ladies – especially ones that so enthusiastically share their soup genius.
- 1 lb. red lentils, rinsed and picked
- 2 Tablespoons extra virgin olive oil
- 1 onion, chopped
- 1 small bag of carrots, chopped
- 3 stalks of celery, diced
- 4 cloves of garlic, crushed
- 1 can fire roasted diced tomatoes
- 11 cups of water
- 6 cubes of vegetable, vegan, or chicken bouillon (Gluten free)
- 2 Tablespoons of curry powder
- In a very large bowl, combine the water and bouillon to make stock.
- In a large stockpot, sauté the garlic in the olive oil.
- Add the onions, carrots and celery. Saute until slightly soft, about 5 minutes.
- Add the curry powder and keep stirring, and then add the tomatoes.
- Add the lentils and stir to coat the lentils well with the curry.
- Add the prepared stock and bring to a boil.
- Simmer for 30 minutes, or until lentils are soft.
- Add salt, pepper and more curry powder to taste.
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