Veggie Lentil Soup

 

This is a delicious and comforting soup packed with veggies and lentils, a good source of proteins. This can be served as such or with optional slices of crusty bread or flat breads. This is an amazing meal that will fit in budget and at the same time packed with nutrients. This has added eggless pasta and hence this soup is vegan too!

Lentils need no soaking and hence this can be a good choice for weeknight dinner too! In about 40 minutes, this will be ready to enjoy, and this is amazing especially for cold winter nights. This could easily serve four to six for a meal. The leftovers can be refrigerated and would make a great homemade, nutritious lunch.

We loved the flavor of cumin water or Kumineyah in Egyptian Kushari. The flavor of the dish increases exponentially. Since kushari also had lentil component, thought to add to the soup instead of just cumin water. The garlic-cumin-vinegar adds a beautiful flavor to this soup too! And do not skip that and it is easy to make too.

Like I said, this coud easily fit in your budget. Lentils are not expensive and a 16-oz bag would cost around $1.30 and this will be two cups. Since we are using three quarters in this recipe, the lentils may roughly cost 50 cents. The veggies and crushed tomatoes (for the quantity used in this recipe) may cost within $2 depending on the region and season. If itemized, in about $5 to $6, this soup can be made and it could serve 4 to 6 persons. Now I call this a budget friendly meal! This soup could go in the menu once a week to make a very healthy low cost meal helping save some money. Add $1-$2 for a loaf of bread deending on the stores where you buy.

I have used small sized pasta. Since it would take about 9 minutes to cook, I added this to the soup after 15 minutes as lentils cook in about 25 minutes. In this way, both the lentils as well as pasta will have the perfect texture. Adjust according to the pasta size you have on hand. Smaller sizes work great but feel free to use what you have in pantry. I used eggless pasta and any pasta of your choice could be used. 

Ingredients

Serves 4 to 6

Prep time - 10 minutes

Cook time - 25 to 30 minutes

Oil - 2 tbsp

Garlic - 1 tbsp, finely chopped

Cumin - 1 tsp

Lentils - 3/4 cup

Onions - 3/4 cup, chopped

Bell pepper - 3/4 cup, chopped

Carrots -3/4 cup, chopped

Celery - 3/4 cup, chopped

Salt - 1.5 tsp

Small pasta - 1/2 cup

Crushed tomatoes - 1/2 cup

Pepper - 1/2 tsp

Cayenne - 1/2 tsp

Water - 6 to 6.5 cups

For Cumin-Vinegar

Oil - 1.5 tbsp 

Garlic - 1.5 tsp, chopped

Cumin powder - 2 and 1/4 tsp

Water - 3 tbsp

Vinegar - 3 tbsp

Salt - 1/6 tsp

For Garnish

Cilantro - 1 tbsp, chopped

Method

Heat oil in a Dutch oven or any sauce pot over medium flame. Add the cumin and garlic. Fry for 40-50 seconds.

Add the onions, carrots, celery and bell pepper. Saute for 4-5 minutes, until onions turn translucent.

Add the lentils, followed by water and tomato paste. Stir and cook for 15-17 minutes. The lentils will be nearly 70% cooked at this point.

Add the pasta, salt, pepper, and cayenne. 

Cook for another 9-10 minutes.

In the meantime when pasta is cooking, make the cumin water. Heat oil in a pan, add the garlic and cumin powder fry for 30-40 seconds. Switch off the flame. Add water and vinegar, mix and transfer to a bowl.

Add the cumin water to the soup and mix.

Garnish with fresh cilantro.

Serve warm with slices of bread.