This hearty vegan soup is packed full of protein and vegetables. You can leave it chunky or if you prefer, liquidise it to a thick and smooth soup. Serve with a crusty piece of bread.
If you're short on time, you can cook the red peppers in the pan with the other vegetables or use ready roasted red peppers. You can also used tinned cooked lentils.
I love this soup. The recipe is very robust, and can be changed to accommodate different ingredients. I didn't have broccoli, so I added a tomato instead. I also used fresh ginger, fresh thyme, and substituted the sage with fresh cilantro (I didn't have any sage). I just added the thyme and cilantro after the cooking was finished, and before I began blending with my immersion blender. The lentil soup went very well with some cooked brown rice (for a complete protein). I couldn't get enough, and neither could my 2-year-old daughter. Thanks, hot_curry! - 20 Aug 2010 (Review from Allrecipes US | Canada)
WAY too peppery. The flavor would probably be excellent, otherwise. - 20 Sep 2010 (Review from Allrecipes US | Canada)
Hot soup! I cut back on the pepper flakes, ginger and black pepper to 2 tsp. each, and that was plenty hot enough for me! I only had green peppers, and fried them with the other vegetables. I used water instead of broth. Good way to keep warm on a cold day! - 15 Dec 2010 (Review from Allrecipes US | Canada)