This is a great recipe for vegan lentil soup

I have a lot of mint growing in a tub on my deck and this is a great way to use some of this lovely fresh herb before summer is over.

This soup is quite spicy, although the yogurt cools it down somewhat. If you’d like a less spicy soup, cut the quantities of pepper/cumin by half. This recipe serves six and takes about an hour to make.

Lentils are very nutritious and a good source of dietary fiber, Calcium, Iron, Potassium, Vitamin C, and Protein.

Ingredients for Lentil Soup
  1. Tsp vegetable or olive oil
  2. ½ onion diced
  3. 2 clove garlic diced
  4. 1” square piece of fresh ginger diced
  5. ½ Tsp each of cayenne pepper, cumin & paprika
  6. 10 oz can organic tomato sauce
  7. 2 small sweet red peppers diced
  8. 5 cups water
  9. 2 vegetable stock cubes dissolved in the water
  10. ½ cup lentils
  11. ¼ cup rice
  12. ¼ bulgur
  13. 2 Tsp fresh mint finely chopped
  14. Fresh mint, finely chopped for garnish
  15. Six tablespoons thick, plain yogurt for serving
  1. Gently heat the oil in a large saucepan.
  2. Add the onion, red pepper, garlic, ginger and spices, fry gently until onion begins to soften.
  3. Add tomato sauce, water (with stock cubes dissolved in it) lentils, rice, bulgur and mint.
  4. Bring to the boil, then turn down the heat and simmer 30 min or until rice, lentils and bulgur are tender.
  5. Optional: put soup in blender and pulse until smooth.
  6. Serve with a sprinkle of fresh mint, a dollop of yogurt on top of the soup and a slice of crusty bread.