The recipe below is my basic lentil soup recipe. Below that are some variations that I have enjoyed. Both this and the lentil and spinach soup are actually fairly standard Indian curry accompaniments, when served thick. It’s one of those very comforting meals, sating hunger without expanding your waistband.
1 tbsp Earth Balance (vegan margarine) or oil
1 medium onion, peeled and coarsely diced
5 cloves garlic, peeled and sliced
2 tsp ground cumin
1 lb red lentils
1 tsp salt
1/4 tsp ground black pepper
1 tsp lemon juice
Heat the margarine/oil, in a large saucepan, over a medium heat, and fry the onion until it becomes translucent and starts to brown.
Add the garlic and cumin to it, to warm through for a couple of minutes.
Pick the lentils over for stones, and then rinse them.
Add 6 cups (48 fl oz) of water to the onions, then the lentils, and bring to the boil. Simmer the soup until the lentils have completely disintegrated (about 20-30 minutes. The lentils should disintegrate just with vigorous stirring with a spatula).
Adjust consistency with more water, if desired.
Stir in the salt and lemon juice (and any other desired additions); taste and adjust seasoning, if necessary.
Lentil and Tomato Soup: Add 2 handfuls of cherry tomatoes (halved) to the soup 5 minutes before the end of cooking.
Lentil and Spinach Soup: Add ~8 oz fresh or frozen spinach to the soup at the end of cooking, along with 1/4 tsp salt.
Chili Lentil Soup: Mince 1/2 cm squared piece of chipotle chili in adobo sauce (check for gluten) with the blade of a knife (so you don’t end up with exciting lumps in your soup), and add with the water and lentils.