Oriental Lentil Soup with Peppers, Tomatoes & Ginger

by Romy

Today I will share one of my favorite autumn soup recipes with you.
A recipe for an oriental Lentil Soup with Peppers, Tomatoes & Ginger.
What do you think?
Could this please that belly of yours?

Oriental Lentil Soup with Peppers, Tomatoes & Ginger - vegan & gluten-freeThis soup is nothing like the gray-brown lentil stew, in which usually a thick bacon rind is swimming (which you may or may not still remember from your grandparents). Oh no, don’t you worry, my friend! Luckily there are one million different ways to prepare lentils quite differently. 🧡

Oriental Lentil Soup with Peppers, Tomatoes & Ginger - vegan & gluten-free

I was inspired by Indian Dals (or is it Dhals or Daals? 🤔) and created this fruity, light and aromatic lentil soup. Not only does it have a great vibrant color, it’s also packed with good ingredients and fresh vegetables.

Oriental Lentil Soup with Peppers, Tomatoes & Ginger - vegan & gluten-freeLentils have a very high nutrient density and also provide valuable plant-based protein. Peppers and tomatoes bring vitamins and minerals into your soup. Above all, they are full of vitamin C and B vitamins as well as potassium, magnesium, zinc and calcium. And the tomatoes also contribute to lycopene, which can be better absorbed by the body after heating. Lycopene is a phytochemical with antioxidant properties, which i.a. is very good for your skin and strengthens its resistance. The spices provide an oriental aroma and by the way stimulate your digestion.

Just the right soup for cold autumn days. As there are a lot of them right now. 🍁🌬

Oriental Lentil Soup with Peppers, Tomatoes & Ginger - vegan & gluten-freeIt is best to soak the lentils in plenty of water for at least one hour (or even overnight). You should really treat yourself to this little extra effort, because by soaking the phytic acid in the lentil is reduced. This is important because phytic acid otherwise binds minerals such as calcium, magnesium or iron in your stomach and intestine and then these are no longer available to the body. Phytic acid is therefore also called Antinutrient.

Oriental Lentil Soup with Peppers, Tomatoes & Ginger - vegan & gluten-freeIn addition, lentils get generally more wholesome by soaking them and the risk of flatulence is reduced. It’s best to pour away the soaking water and rinse the lentils well before cooking. And you’re ready for your wholesome, healthy & tasty soup pleasure.

Oriental Lentil Soup with Peppers, Tomatoes & Ginger - vegan & gluten-freeSo, what are you waiting for? It’s always the right time for a bowl of fragrant & warming lentil soup, especially in November (or actually the whole winter time, right?). Add a dollop of coconut yoghurt to the soup before serving and sprinkle some of my crispy roasted seed mix over it. Simply delicious! 🧡✨🍅 Enjoy! xo, Romy

Do you like my recipe? Say hello & leave me a little comment. Or simply follow me on Bloglovin to never miss a new post!
Thanks so much for sharing the love
😘

 

5 from 1 vote
Oriental Lentil Soup with Peppers, Tomatoes & Ginger - vegan & gluten-free
Oriental Lentil Soup with Peppers, Tomatoes & Ginger
Fresh & fruity lentil soup with lots of delicious veggies, creamy almond butter and warm oriental spices. Warming, invigorating & just right for the cold season.
Servings
4
Prep Time
10 mins
Cook Time
35 mins
Soaking time
1 hr
Total Time
45 mins
 
Course Tags: Dinner, Lunch, Main Course, Soup
Cuisine Tags: Indian
Tags: gluten-free, lentils, plant-based, vegan, vegetarian
Ingredients
  • 1 cup red lentils
  • 1 Tbsp coconut oil
  • 1 onion, diced
  • 2 garlic gloves, diced
  • 1 thumb fresh ginger, peeled & diced
  • 2 tsp ceylon cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • 1/4 tsp pepper
  • 3 small carrots, thinly sliced
  • 18 oz cherry tomatoes, halved
  • 2 bell peppers, cored & chopped
  • 3 cups vegetable stock
  • 1 Tbsp coconut blossom sugar*
  • 1 Tbsp Nutritional Yeast
  • 2 Tbsp almond butter , (100% almonds)
  • pinch of salt
Additionally:
  • coconut yoghurt
  • roasted seeds
Instructions
  1. Soak the lentils in 2 cups of water and leave them for about 1 hour.

    (It's even better to already soak them the night before and leave them overnight.)

  2. Heat the coconut oil in a large saucepan over medium heat and add onion, garlic & ginger. Sautée for a few minutes while stirring and then add the spices. Keep stirring until everything starts getting fragrant.

  3. Add the tomatoes and let them soften and simmer for a few minutes.

  4. Rinse the lentils in a colander and add them to the pot along with the carrots and peppers. Pour in the vegetable stock, stir well and let it simmer for 30 minutes.

  5. Take the pot off the stove and blend the soup well with a hand blender.

  6. If necessary, add the coconut blossom sugar and finally nutritional yeast flakes and almond butter. Taste, perhaps season with a little extra salt and enjoy.

Notes
* The amount depends on the sweetness of the tomatoes and peppers. For really sweet vegetables (or if you don't like it too sweet) you can reduce or just leave out the sugar.
 
I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚

More blissful recipes

1 comment

Yvonne Banaski Tuesday January 28th, 2020 - 12:25 PM


Hallo,

vielen Dank, für das Rezept. 🙂

Ich habe es bei meiner Birthdayfeier gekocht und es kam super an. Allerdings hatte ich den Schritt mit dem Pürieren übersehen, sodass es mehr ein Eintopf war, aber, auch das hat mega lecker geschmeckt. Werde es bestimmt mal wieder machen und dann mit pürieren. 😉 🙂

Viele Grüße,

Yvonne

Comments are closed.