This appetizing lentil and mixed root vegetable curried soup is a hearty and savory meal, tasty to vegetarians, vegans, and omnivores alike. This delicious lentil and root vegetable vegan curried soup contains a plethora of tasty root vegetables. This soup is especially warming on a cold autumn or winter day.
Full of healthy, high in fiber lentils and root vegetables, this tasty soup is an ideal meal idea for those looking for a tasty and low-fat dinner option.
This curry recipe also utilizes a variety of vegetables, including potatoes, carrots, onions, parsnips, as well as a variety of zesty, flavorful spices for a delicious melody of flavors.
Fast & Simple Vegan Lentil & Mixed Root Vegetable Curried Soup
Preparation Time:
- 30 to 40 Minutes
Cooking Time:
- About 30 Minutes
Cooking Supplies Needed for Easy Vegan Lentil Curried Soup:
- Large saucepan with lid
- Metal ladle for serving soup
- Measuring cups
- Measuring spoons
- Chopping board
- Chopping knife
- Optional, food processor
Ingredients for Fast Vegan Lentil and Mixed Vegetable Curried Soup:
- 1 to 2 tablespoons olive oil
- 1 small onion, peeled and finely diced
- 3 stalks celery, about 2 cups, washed and diced
- 3 carrots, about 2 cups, washed and diced
- 1 parsnip, washed and diced
- ½ cup dried lentils
- 2 small potatoes, about 1 ½ cups, peeled and diced
- 4 cups water
- 1 vegetable bullion cube
- ½ teaspoon cumin powder, optional
- ¼ teaspoon powdered ginger, optional
- ¼ teaspoon turmeric, optional
- ¼ teaspoon coriander
- 1/4 teaspoon curry powder
You also could use canned lentils instead of dry lentils. Just add drained canned lentil to soup after vegetables are cooked.
For a faster cooking time, dice vegetables more finely.
Feel free to add other spices or more or less of the spices listed above, depending on preference.
Consider substituting cooking wine or vegetable broth for a couple cups of water for a more flavorful and full bodied soup.
How to Prepare Easy and Fast Lentil and Root Vegetable Vegetarian Curried Soup
- Peel and chop vegetables. Heat olive oil in large saucepan
- Using metal spatula, sauté diced onions, celery, and chopped carrots until vegetables are slightly tender.
- Add cubed potatoes, diced parsnips, dried lentils, water, bullion cube, and spices, to taste. Stir mixture thoroughly. Cover saucepan with lid and cook on medium for twenty to thirty minutes, stirring occasionally, until vegetables are tender.
- Serve lentil and root vegetable curried soup with a hearty whole wheat roll such as Easy, Traditional Baking: Hearty, Homemade Multigrain Roll. This delicious lentil and root vegetable curried soup is also tasty with a dollop of vegan or vegetarian sour cream or plain yogurt.
For a creamier soup, consider food processing part or all of the soup.
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