Lemon Tahini Lentil Soup
A warming bowl of this vegan, gluten-free Lemon Tahini Lentil Soup is packed with nutrients, fiber, plant-based protein and tons of flavor. It freezes well and is easy to batch cook so buy some extra ingredients, double or triple the recipe, and freeze the extra for another night!
If serving to an infant under the age of one, be sure to dice the carrots and celery stalks into tiny pieces, finely chop the kale into small bites, skip the salt, and use a low-sodium vegetable broth.
For those with food allergies to sesame, this recipe also works well when you substitute the tahini (or sesame paste) with 1/2 cup of raw cashews. When blended into the broth, both sesame seeds and/or cashews create a beautifully creamy and rich broth using only plant-based ingredients and without adding any dairy-based cream.
You might play with the ratio of tahini to broth and find one that suits your tastes even better. Adding more tahini or raw cashews will mean a richer, creamier broth that acts more like a hearty stew and is quite filling.
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Lemon Tahini Lentil Soup Recipe
Lemon Tahini Lentil Soup
Ingredients
- 1 medium onion (chopped)
- 2 tablespoons olive oil
- 2 cups carrots (peeled and diced)
- 1 cup celery (diced)
- 4 cups vegetable broth
- 1 ½ cups red lentils (rinsed and drained)
- 1 teaspoon ground coriander
- 1 ¼ teaspoon ground cumin
- 1/2 cup tahini
- ¼ cup fresh lemon juice (juice from about 2 small lemons)
- 2 cups chopped finely chopped greens (such as kale or spinach)
- 2 tablespoons parsley (chopped)
- Salt and pepper (to taste)
Instructions
- In a large soup pot, heat olive oil over medium-high heat. Add onions and sauté for 5-7 minutes or until softened and translucent. Add remaining vegetables, broth, lentils, coriander and cumin and bring to a boil. Reduce heat, cover and simmer for 40 minutes or until lentils and vegetables are softened.
- In a high-speed blender or food processor, blend 1 cup of soup with tahini and lemon juice.
- Return blended soup to pot along with greens and heat until greens are soft.
- Season with salt and pepper and garnish with parsley.
- Serve hot or let cool. Store in an air-tight container for up to 5 days in the refrigerator or up to 3 months in the freezer.
Notes
- If serving to an infant under the age of one, be sure to dice the carrots and celery stalks into tiny pieces, finely chop the kale into small bites, skip the salt, and use a low-sodium vegetable broth.
- For those with food allergies to sesame, this recipe also works well when substituting tahini (sesame paste) with 1/2 cup of raw cashews. When blended into the broth, both sesame seeds and/or cashews create a beautifully creamy and rich broth using only plant-based ingredients and without any dairy-based cream.
Nutrition Facts
Calories
541Fat
24Sat. Fat
3Carbs
62Fiber
25Net carbs
37Sugar
8Protein
24Sodium
1076Cholesterol
0
