Lets make this easy vegetarian mealy lentil soup with mild spices which makes a delightfully filling meal any time of day. And to keep it simple, besides the basic onion and garlic, this soup only has green lentils, vermicelli, vegetable broth and spices, it can’t get any simpler, well it can if you leave out the vermicelli and make it with lentil only, but I love vermicelli, so lets keep it in!!!
This lentil soup is probably one of the easiest soups to make, very healthy, nutritious and pocket friendly too, but as is the case with most soups, they are very filling and much easier to digest, so you get the best of both worlds, healthy and pocket friendly.
To help reduce the cooking time, soak the lentils in water. First rinse the lintels a few times until you get clear water and cover the lentils with cold water for about thirty minutes to an hour. As the lentils are soaked, they start to absorb the water, become softer and easier to cook, taking less time to become ready.
Watch How To Make This Spicy Lentil Soup
Once you watch this super short video ( just over one minute), you will see how easy it is to make this tasty lintel soup and from the picture below, you can also see the few ingredients that are included.
Although, I love make sauce and rice dishes which take a longer time to prepare, it is far less energy and time consuming to make a delicious soup.
Start by adding one tablespoon of olive oil to a hot pan on medium heat.
Add the diced onions and turn for about three minutes until they become translucent.
Add the chopped garlic and keep turning for thirty seconds to a minute until they soften a little but make sure they don’t become brown, as they will start to have a bitter taste.
Drain the water from the lentils using a fine colander and add them in to the onions and garlic. Turn a few times to help them get a touch of olive oil.
Add 500ml of vegetable broth and turn the heat to high to bring to the boil. Reduce the heat to medium, add the mild curry, turmeric, cumin, ginger powders, salt and pepper. Cover the sauce pan, and cook for fifteen minutes.
Blitz the lentils using a hand blender until you get a smooth puree, add the vermicelli, cover and cook for 5 minutes.
Dish out this nutritious yummy lentil soup and serve it with your favourite bread. I tend to have toasted French stick with most soups as they are crunchy on the outside and soft in the middle which helps when you dip them into the soup and you don’t have bread pieces falling into the soup which you end up having to fish them out. ????
You can also decorate your soup with fresh parsley and shredded cheese.
If you don’t use all the lentil soup you make the same day, don’t worry, this lentil soup tastes even better the next day and the beauty of this is you don’t have to start making the soup all over again, it will take a few minutes to warm it up and you’re in for another treat.
This is why it makes a lot of sense to make more soup than you need, so you can save time energy and money too and while having all these bonuses, you still have a great meal again.
Print
Easy Spicy Lentil Soup With Vermicelli
- Total Time: 50 mins
- Yield: 4 1x
- Diet: Vegetarian
Description
Lets make this easy vegetarian, mealy lentil soup with mild spices which makes a delightfully filling meal any time of day. And to keep it simple, besides the basic onion and garlic, this soup only has green lentils, vermicelli and spices, it can’t get any simpler, well it can if you leave out the vermicelli and make it with lentil only, but I love vermicelli, so lets keep them in.
Ingredients
- 2 Cups Lentil
- 1 Medium Onion
- 3 Garlic Cloves
- 50g Vermicelli
- 2 tsp Mild Curry Powder
- 1 tsp Turmeric Powder
- 1 tsp Ginger Powder
- 1 tsp Cumin Powder
- 2 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Olive Oil
- 500ml Vegetable Broth
Instructions
- Start by adding one tablespoon of olive oil to a hot pan on medium heat. Add the diced onions and turn for about three minutes until they become translucent. Add the chopped garlic and keep turning for thirty seconds to a minute until they soften a little but make sure they don’t become brown, as they will start to have a bitter taste.
- Drain the water from the lentils and add them into the onions and garlic. Turn a few times to help them get a touch of olive oil. Add 500ml of vegetable broth and turn the heat to high to bring to the boil. Reduce the heat to medium, add the mild curry, turmeric, cumin, ginger, salt and pepper.
- Cover the sauce pan, and cook for fifteen minutes. Blitz the lentils using a hand blender until you get a smooth puree. Add the vermicelli, cover and cook for 5 minutes.
- Dish out this nutritious yummy lentil soup and serve it with your favourite bread. I tend to have toasted French stick with most soups as they are crunchy on the outside and soft in the middle which helps when you dip them into the soup. You can also decorate your soup with fresh parsley and shredded cheese.
Notes
To help reduce the cooking time, soak the lentils in water. First rinse the lintels a few times until you get clear water and cover the lentils with cold water for about thirty minutes to an hour. As the lentils are soaked, they start to absorb the water, become softer and easier to cook, taking less time to become ready.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stove Top
- Cuisine: Mediterranean
Nutrition
- Serving Size:
- Calories: 440
- Sugar: 6.5 g
- Sodium: 1462.8 mg
- Fat: 4.9 g
- Carbohydrates: 77.8 g
- Protein: 24.5 g
- Cholesterol: 0 mg
Keywords: Lentil Soup, Vegetarian, Vermicelli
