Oil-Free Velvety Vegan Red Lentil Soup, 2 Ways

Now, I don't know about you, but I was a big lover of broccoli cheddar soup before I went vegan. And it wasn't until I tasted a Mong Dal (a soft soup made from split mung beans) for the first time that I had that same warm, soft, satisfying feeling while eating it.

So, I set about making up my own recipe for a lentil soup that includes the broccoli. I also switched the lentils to red lentils because they cook up with that same soft texture, but are cheap and easy to find in any grocery store. The traditional way to make Indian Mong Dal is to fry up the veggies and spices in oil (or ghee) and I wanted to skip the oil, too, so that's how this recipe was born and has become a welcome addition to my weekly batch cooking so I always have some on hand in my freezer.

I would even go as far as to say that your kids will love this brightly colored soup (helped by the turmeric) with or without the broccoli.

But, if Indian spice is not your thing, I have modified this soup to take on a beautiful Italian flavoring instead...just pick your pleasure from the spice choices below!

Vegan Cooking Level: Beginner


2 cups red lentils, rinsed well

9 cups water or veggie broth (or mixture of both)

1 onion, diced

3 garlic cloves, diced

1 inch nub ginger, diced

1 medium yam or white potato, diced

2 stalks celery and their greens, diced