Vegan Lentil Soup with Quick Dinner Rolls.
Vegan Lentil Soup is a family favourite, bursting with nutrition and deliciousness.
Serve it with my quick dinner rolls and you have a perfect meal for families, kids, everyone and anyone!
I learned how to make lentil soup when I was growing up, and I’m sure that’s why I enjoy lentils so much now.
My recipe is perfect for kids to prepare.
My teenage son prepared and cooked this meal for us recently, and the photos in this post are all credited to his hard work.
Everything was delicious and very satisfying. Especially as I had a day off cooking!
As an ingredient I love and appreciate lentils so much. They are just so economical, tasty and quick to cook.
Also interestingly is the fact that lentils are the oldest, farmed pulse ever! Many thousands of years ago lentils were being cultivated and enjoyed.
There are so many different types of lentils and recipes to discover. If you have little experience with lentils then lentil soup is an ideal introduction.
Vegan Lentil Soup
- Large Saucepan
- 3 large carrots scrubbed and skins left on if unblemished, chopped small
- 2-3 sticks celery you can also add any inner leaves, chop stalks small like the carrots
- 1/2 swede peeled and chopped small, or if you only have little turnips then use a couple
- 1 large sweet potato scrubbed, peel off any blemishes, chop small
- 2 medium sized white potato scrubbed, peel off blemishes but otherwise leave skins on, chop small
- 1 large onion chop small
- 4-6 cloves garlic or more if liked. I often add a whole bulb in during cold and flu season as it helps the immune system fight of bugs. Chop small,
- 300 grams red split lentils washed under running water, easier when using a sieve
- 2 bay leaf's
- 2 vegan stock cubes I prefer to use stock cubes that are free of Monosodium glutamate. I like the Marigold brand.
- Chuck everything into your saucepan and add about 2-3 litres of water. Start off with a high heat.
- Bring to the boil. Lower heat to low-medium and gently simmer for around 30-45 minutes.
- Check seasoning, Add salt and pepper to taste. A squeeze or two of fresh lemon juice is also nice.
- I usually give my soup a mash with a potato masher. Not so much mashing that everything is mushy but just to break everything up a little.
- Your lentil soup is ready to serve. Enjoy!
- ,For a smaller batch of lentil soup, roughly half the ingredients. To feed more people just add a few extra potatoes, vegetables, lentils, water and an extra stock cube.
- A sprinkling of nutritional yeast is a tasty accompaniment to this soup.
- So is a grinding of chilli flakes
- Try adding some grated plant-based cheese
- Or toast some pumpkin or sunflower seeds in a dry fry pan over a medium heat, until toasty and golden. Scatter over your soup.
- Serve with my quick dinner rolls, see recipe below
- Lentil soup will keep in the fridge for up to 3 days.
- Or can be frozen. I have used lentil soup that has been frozen for 6 months and its still fine.
- Lentil soup tastes even better the next day!
- Am idea is to save any water that you have previously used for boiling potatoes or vegetables, just store it in the fridge for up to three days, and then add this to the water required for your lentil soup. This saves water but also adds more flavour to your soup, and hopefully any vitamins and minerals that leaked out while your vegetables were boiling will be saved for your soup!
Really Easy Quick Dinner Rolls Recipe:
These rolls are not the same as yeast rolls.
They resemble more like a mix between scones-muffins and dumplings!
Quick dinner rolls are ideal for quick breakfasts, lunches, or snacks.
They are a perfect accompaniment to a nutritious, delicious, homemade soup or broken up and added to a hearty stew as a herby, baked dumpling.
- 2 cups self-raising flour, or use plain flour and 2 level tsps. baking powder
- 1 cup plant-based milk, I use soya or oat
- 4 tbsp vegan mayonnaise
- 2 tsp mixed herbs, optional
- pinch salt, optional
Preheat your oven to 350 F/175 C/ 155 Fan/ Gas mark 4.
Grease well a 12 hole muffin or cupcake tray
- Tip all ingredients into a mixing bowl and stir till thoroughly combined.
- Divide the mix between your muffin or cupcake tray.
- Bake for about 15-20 minutes, depending on your oven. My son baked his for about 20 minutes.
- Rolls will look well risen and lightly golden.
- Serve warm or cold.
- Rolls are delicious split and buttered with some plant-based margarine or butter. Or just eaten as is dipped in soup.
- Quick dinner rolls can be either savoury or sweet flavoured.
- Before baking try adding some dark chocolate chips, nuts, seeds, coconut flakes, dried fruits, dairy-free grated cheese, a few tbsp’s of nutritional yeast, etc. Below is a few flavours I have experimented with:
For more economical, nutritious, yummy meal ideas check out: