Kalyn’s Kitchen is one of my favorite food blogs. Although she’s not vegan, or even vegetarian, she makes a number of dishes vegan, or easy-to-convert. Big surprise right? Cut out meat and dairy and you cut out a significant amount of calories and bad fats.
But Kalyn has introduced so many amazing vegan recipes, that when you taste them you’ll be surprised that you don’t even miss the meat at all. Well, I am at least. This soup is my new favorite. I don’t have a pretty picture of this one (yet), because it was a late night experiment, and I didn’t quite follow the recipe exactly.
What I mean is… if you’re going to use an immersion blender for soup, be sure you actually remove the part you plan on blending. Otherwise, instead of hearty, intact portion of soup mixed with pureed portion of soup, you get soup that has been through a wood chipper that nobody will want to taste, because it looks gross.
But boy, oh boy, was it delicious! HOWEVER, this has not been husband tested yet. But, it’s a win for me. 🙂
I’ll say this a million times. If you didn’t like lentils in the past, try this soup or my Curried Lentil Stew . Both really do lentils a lot of justice.
1 large onion, diced small
1 Tbsp olive oil (or skip this if you want lower fat*)
1 Tbsp minced garlic
1 tsp smoked paprika
1 tsp sweet (I used Hungarian) paprika
1/2 tsp dried thyme
1/2 tsp salt
fresh ground black pepper to taste
1 cup red lentils
2 cans chickpeas, drained and rinsed
5 cups vegetable stock (I use Better Than Bullion)
2 cans tomatoes with juice (14.5 oz. can – I used fire roasted diced, or chopped stewed tomatoes)
Ahem. So – here’s the abridged version. Because, well… I’m tired. You can read the full version on her site, which you really must visit: HERE. She uses a Crockpot, but for some reason every time I’ve tried it this way it hasn’t turned out right for me.
So. Cook ye onion, in ye oil till translucent. Then, add ye spices. Cook till fragrant. Then, add ye rest of ye stuff (except tomatoes) and continue cooking until lentils are tender. Then add in tomatoes and continue cooking until lentils and chickpeas are both soft. Remove a portion of the soup and blenderize or immersionize it. (Just please don’t break your blender by putting super hot soup in a glass container).
Update 4/22 – ended up making this soup again today to let the hubby figure try it out, and it was most definitely a win. Not only did he scarf it down, he also packed himself a container for dinner at work. (That’s how I know he REALLY likes it – when he asks if he can take some to work with him).