Vegan Middle Eastern Lentil Soup (Stovetop, Instant Pot, or Thermomix)
Tasty, quick and healthy – what more can you want from a recipe? Oh yes, easy on the wallet too and vegan and gluten-free! Based on the Lebanese lentil soup, Shorbet Adas, this delicious lentil soup satisfies every requirement for a delicious family meal!
1largeonion , (or 2 small onions 130g), peeled and chopped
1celery stick, (50g), sliced
3garlic cloves, sliced
1teaspoonground cumin powder
1teaspoonground coriander powder
2carrots, chopped
250gred lentils, washed and drained
1.5litresvegetable stock
1bay leaf , (or 2 small bay leaves)
½teaspoonsalt
1pinchpepper
6tablespoonfresh lemon juice
10gfresh chopped parsley, to garnish
Instructions
Stovetop and Instant Pot Instructions
Heat the olive oil in a large saucepan over a medium-high heat. When it is hot, add the chopped onion and celery. Sauté for 5 minutes, stirring occasionally, until browned. (Instant Pot: do this on the Sauté (high) setting).
2 tablespoon olive oil, 1 large onion, 1 celery stick
Add the garlic and spices and stir over the heat for another minute.
Add the chopped carrot, lentils, vegetable stock, bay leaves, and salt and pepper and stir well. Bring to the boil, stir, then turn the heat down to low, put the lid on and simmer for 20-30 minutes. (Instant Pot: put the lid on, set to seal, then set to Pressure Cook on High Pressure for 5minutes. After cooking, leave to naturally release pressure for 5 minutes then do a quick pressure release for the rest).
2 carrots, 250 g red lentils, 1.5 litres vegetable stock, 1 bay leaf, ½ teaspoon salt, 1 pinch pepper
After 20 minutes, stir the soup and taste a spoonful to check whether the lentils and vegetables are cooked through. They should be meltingly soft. Once soft enough, blend the soup to a smooth consistency (either by pouring into a blender or using a stick blender in the pan).
Stir in the lemon juice and serve garnished with chopped parsley and lemon wedges.
6 tablespoon fresh lemon juice, 10 g fresh chopped parsley
Thermomix Instructions
Add olive oil, quartered onions and sliced celery into the TM jug. Set to 3 secs. / sp. 5. Scrape down the sides then put the lid on and set to 6 mins. / 120°C / sp. Stir.
2 tablespoon olive oil, 1 large onion, 1 celery stick
Add the garlic and spices and set to 2 mins. / 120°C / sp. Stir.
Add the carrots and set to 3 secs. / sp. 5. Scrape down the sides.
2 carrots
Then add the red lentils, stock, bay leaf, and salt and pepper. Set to 30 mins. / 100°C / sp. 2 Rev.
250 g red lentils, 1.5 litres vegetable stock, 1 bay leaf, ½ teaspoon salt, 1 pinch pepper
Add the lemon juice and set to 1 min. / sp. 10.
6 tablespoon fresh lemon juice
Serve garnished with chopped parsley and lemon wedges. You could also add pita chips or croutons.
10 g fresh chopped parsley
Notes
Chop the carrots fairly small so that they cook quickly.
There is no need to soak red lentils but you will need to wash them really well before using. I do this by swirling them around in a bowl of water, then draining through and sieve and rinsing under a tap until the water comes through clean.
You could serve this soup with pita chips which are like an Arabic version of croutons. See the blogpost for how to easily make pita chips at home.