Vegan Golden Lentil Soup
Vegan Golden Lentil Soup recipe
Yield
4 servingsPrep
10 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
lentils, red (masoor dal)
|
|
| 1 | large |
onions
peeled, sliced |
|
|
nonstick cooking spray
|
* | ||
| 1 | quart |
vegetable stock
|
*
|
| 2 | teaspoons |
lemon juice
|
|
|
salt
|
*
|
||
|
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
lentils, red (masoor dal)
|
|
| 1 | large |
onions
peeled, sliced |
|
| 1 | x |
nonstick cooking spray
|
* |
| 0.9 | l |
vegetable stock
|
*
|
| 1E+1 | ml |
lemon juice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Sauté the onion in the cooking spray in a saucepan until soft, but not browned.
Add the lentils and stir for 1 to 2 minutes, then add the liquid.
Bring to a boil, then half-cover the pan and let simmer gently for 20 minutes, until the lentils are very tender and pale-colored.
Purée the soup either by beating with a spo on, or by using a blender or food processor.
Add the lemon juice, and salt and pepper to taste.
