I love brown lentils. They taste good, you don't need to soak them, they are filing, very versatile and because of their nutritional data, an excellent addition to the vegan diet. They are also rich in protein (over 20%) and fibers and contains a low amount of calories.
I am in no way vegan BUT I understand that many of our loyal customers and readers are and some of my favourite meals turned out to be vegan. I see the benefits of a vegan and vegetarian diet now and again too.
To be fair, mostly all my breakfasts and lunches are vegetarian as I tend to eat what my daughter eats (so cereal/porridge in the morning with a smoothie as a snack) and hummus and veggies with an egg for lunch.
- 2 tablespoons coconut or olive oil
- 2 onions, chopped
- 2 large carrots, chopped
- 3 celery sticks, chopped
- 2 garlic cloves, chopped
- 200g brown lentils
- 1.25L good quality vegetarian stock
- 1 Tin of chopped tomatoes (or 500g fresh tomatoes, chopped)
- 1 small handful of fresh parsley, chopped
- Black pepper
- Himalayan salt
Optional : Vegan yoghurt or cream to serve.
- In a large saucepan gentle fry the onions, carrots, celery and garlic in the oil for 15 minutes.
- Add the lentils, stock and tomatoes. Cook for a further 30 minutes
- Take roughly half the soup and blend and pour it back into the soup pot. Add the chopped parsley and season.
- You can add more water if the soup is too thick for your liking.
Serve with a dollop of vegan yoghurt... That's all there is to it. Enjoy!