Surat, Gujarat
6 hours ago
Free shipping on all orders!



Red Lentil Vegetable Soup

YIELD

15 mins

PREP TIME

25 mins

BAKE TIME

40 mins

TOTAL TIME

Ingredients

•	1 tbsp olive oil
•	1 yellow onion, chopped
•	2 large garlic cloves, minced
•	1 cup tomato sauce
•	2 tbsp tomato or pepper paste
•	6-8 cups water
•	1 head celery, chopped
•	5 carrots, chopped
•	1 sweet potato, diced
•	1 cup Anthony’s Goods Red Lentils
•	1 tbsp ground cumin
•	½ tsp paprika
•	1 tsp smoked paprika
•	Salt and pepper, to taste
•	6 oz fresh spinach

Instructions

Chock full of veggies. This vegan red lentil soup is just what you need to warm you up on a cold winter night. 

1. In a large pot, add the olive oil, chopped onion and minced garlic. Sauté until soft and translucent. 

2. Pour in the tomato sauce, water and add the tomato paste. Stir to combine. Then, add the chopped celery, carrots, sweet potato, and red lentils, along with the cumin, paprika, smoked paprika, salt and pepper. 

3. Bring to a boil, then simmer for 15-20 minutes, until the vegetables are cooked and the soup has thickened. Stir often for a creamier consistency. 

4. Stir in the spinach and cook them down before removing from the heat. 

LEARN TO MAKE IT

LATEST RECIPES

Gluten Free Maple Pecan Scones

Gluten Free Maple Pecan Scones

Maple syrup and buttery pecans join forces to make the perfect autumn scone.

Read more
Creamy Chickpea, Leek and Potato Soup

Creamy Chickpea, Leek and Potato Soup

Creamy and comforting, this vegan and dairy free soup is a fall and winter staple.

Read more
Roasted Fall Vegetable and Quinoa Bowl

Roasted Fall Vegetable and Quinoa Bowl

A Korean-inspired sauce gives this fall veggie and quinoa bowl layers of complex flavors, including a subtle kick from Gochujang.

Read more
Mixed Berry Custard

Mixed Berry Custard

While this isn’t your classic custard, this baked coconut yogurt and egg-based treat has a custard-y texture and makes a great breakfast or dessert.

Read more