Irish · Lunch
Vegetable and lentil soup
A warming vegan soup of red lentils, carrot and celery.
- Calories
- 357 kcal
- Protein
- 21 g
- Carbs
- 63 g
- Fat
- 2 g
- Prep
- 10 min
- Cook
- 30 min
Per serving, for one person.
Ingredients
- 75 g Red lentils (masoor dal)
- 1¼ carrots Carrots
- ½ onion Onion
- 40 g Celery
- 300 ml Vegetable stock
- ¾ tsp Ground cumin
Method
- Rinse the lentils. Cook the onion, carrot and celery in a splash of the stock for 6 minutes until softening.
- Stir in the cumin, then add the lentils and remaining stock.
- Bring to a simmer, cover and cook for 20 minutes until the lentils are tender.
- Blend part of the soup for a thicker texture if you like, and season to taste.
More Irish recipes
- Lighter Irish breakfast417 kcal · 34 g protein
- Colcannon cake with a fried egg305 kcal · 12 g protein
- Irish stew532 kcal · 33 g protein
- Chicken and leek pie399 kcal · 37 g protein
- Smoked salmon and new potato salad375 kcal · 26 g protein
More vegan recipes
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
- Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
- Akara (Nigerian bean fritters)222 kcal · 9 g protein
- Asaro (Nigerian yam and bean porridge)556 kcal · 14 g protein
- Hausa koko (Ghanaian spiced millet porridge)314 kcal · 9 g protein