Spicy Red Lentil Soup | whole food plant based | no oil | soups | chef julia

red lentils

🥗Healthier: green lentils

💰Cheaper: brown lentils

Green lentils maintain texture better while brown lentils are often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier and water is a cost-effective substitute.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier, while crushed tomatoes are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but canola oil is a more budget-friendly option.

Start by dicing one small onion and adding it to a medium-high heated pan without oil.

Add two cloves of garlic, diced, to the pan and sauté for about 3 minutes until fragrant.

Peel and cube two Yukon Gold potatoes into small pieces, slightly larger than 1/4 inch, and add them to the pan with the onions and garlic.

Cut two smaller carrots into small cubes and add them to the pan.

Chop one habanero pepper and one jalapeno pepper, removing the seeds and membranes, and add them to the pan.

Cook the mixture of onions, garlic, potatoes, carrots, and peppers for about 4 minutes, stirring occasionally.

Rinse 2 cups of red lentils under cold water to remove dust, then add them to the pan.

Pour in 6 cups of vegetable stock and add a tablespoon of tomato paste, eyeballing the measurement.

Add half a teaspoon of kosher salt and black pepper to taste, then stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary