Description
Lemon Lentil Soup with Smokey Tempeh – A winning combination of salty tempeh in a bright citrusy lentil soup. Easy and plant-based!
Ingredients
Scale
- 1 Onion (Diced)
- 2 Cloves Garlic (Minced)
- 1 tsp Ground Coriander
- 1/2 tsp Garam Masala
- 1/2 tsp Curry Powder
- 1 1/2 Cups Dry Yellow Lentils
- 6 Cups Vegetable Broth
- 2 Lemons (Zest and Juice)
- Fresh Parsley (for Garnish)
Smoky Tempeh:
- 1 Brick Tempeh (Broken Up)
- 2 Tbsp Rice Vinegar
- 2 Tbsp Liquid Aminos or Soy Sauce
- 1/4 tsp Liquid Smoke
Instructions
- Prepare all produce as directed above.
- Over medium heat, sauté the diced onion for 4-5 minutes or until tender.
- Add the garlic and spices to the onion and stir until fragrant. About 1 minute.
- Next, add lentils and broth and bring to a boil.
- Once boiling, reduce the heat to medium/low and simmer for 15 minutes.
- While the soup cooks, prepare the tempeh. In a frying pan over medium heat, sauté the crumbled tempeh with a small amount of oil. Stir frequently until browned. About 5-7 minutes.
- Once browned, carefully add the liquids to the tempeh and allow to simmer until evaporated.
- When the lentils are soft, remove the soup from the heat. Using an immersion blender or regular blender, purée the soup slightly. Make sure to leave some whole lentils. They will add texture.
- Stir in the lemon zest and juice. As well as cooked tempeh. Ladle into bowls and garnish with parsley and lemon.
Keywords: Lemon Lentil Soup with Smokey Tempeh
