Simply the most incredible lentil soup ever. Made with red lentils and the addition of apple to take things to the next level. Gluten-Free and Vegan.
Coming across a winning soup recipe is like winning a mini lottery to me. My eyes light up and I could skip and dance with joy.
Especially since I just recently got my lower wisdom teeth removed I have an even deeper appreciation now for soup. If not for creamy soups I simply would have starved during my week on a strictly liquid diet.
While I always fantasized about committing to a 2 or 3 day juice cleanse I can now with full honesty say I would never be able to complete it. Even with my wisdom teeth removed and not being able to eat solid food I could not survive on juice or smoothies alone.
I would be flat out starving. To the point that I thought I might just faint if I didn’t have some sustenance.
Ok that might be a slight exaggeration.
But seriously, I do not know how people can go on the juice cleanses or water fasts. Definitely absolutely for sure not for me.
Creamy soup diet though, that I could handle.
And that’s exactly how I was able to make it through the liquid wisdom teeth diet.
With lots and lots of creamy dreamy soup.
And this one right here, this vegan red lentil apple soup recipe is the ultimate winner. I rarely mix and match fruit and veggies. I like to keep them separate.
Fruit by itself or with sweets and veggies/lentils with the rest of the savory ingredients in their own category.
When I saw this recipe though I knew I needed to make it asap. Red lentils and apples together in one recipe? Um yes, absolutely need to try this out immediately.
And just as I suspected it was simply the best soup evaa. You won’t even be able to tell there are apples in the soup. They just add a soft creamy mushiness to the mix and really compliment the vibrant red lentils very well.
With the various spices and coconut milk, this vegan red lentil apple soup is perfectly spiced and just the aromas themselves will have you drooling for me.
Seriously my new favorite soup recipe. Make a large batch as soon as possible. You won’t regret it.
Oh and the red lentils are so cute themselves. Smaller than the other lentils and cook faster too.
You can puree the soup in a blender or leave it chunky as is. I actually prefer it chunky – I love the mix of all the different ingredients coming together and love taking a small bite into the apples and lentils.
I’ll leave that one up to you though. Let me know which way you prefer?
- 1 tablespoon olive oil
- 1 red chili, diced
- 2 carrots, peeled and diced
- 2 onions, diced
- 2 apples, peeled and diced
- 6 cloves garlic, minced
- 1 tablespoons minced ginger
- 1 tablespoon cumin
- 1 teaspoon crushed red pepper flakes
- 2 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon dried coriander
- 1 1/2 cup red lentils
- 6-7 cups vegetable broth
- 1 cup coconut milk
- Heat oil in a large pot over medium to high heat and add the chili, carrots, and onions. Cook for about a few minutes until softened.. Add the garlic and cook for 1 minute or until aromatic.
- Add the apples, ginger, cumin, red pepper flaked, turmeric, salt and coriander.
- Add the lentils and vegetable broth. Mix and bring it to a boil. Reduce the heat to medium-low and simmer uncovered for 20-30 minutes or until the lentil become soft. Mix occasionally.
- Once the lentils are cooked add the coconut milk bring to a boil and remove from heat.
- Optional - use and immersion blender or blender to make the soup smooth and creamy.
Recipe Adapted from Eat Good 4 Life
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