Friendly Inspiration: Susan V’s Ridiculously Easy Lentil Soup. Plus Tips for Freezing Leftovers and Planning Ahead.

by Gena on November 7, 2012

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Thanks for the excitement about my raw, vegan caramelized cauliflower snack! I hope you’ll all be snacking on it (the raw or the cooked version) soon.

Last week, I highlighted Dreena Burton’s chickpea ratatouille, which is a favorite dish in my home. Today, I wanted to share my enthusiasm for Susan V’s ridiculously easy lentil soup, which is just as simple as the name suggests, and very tasty.

These days, with the fever pitch of school at a maximum and so little time in which to breathe, it is really comforting to be able to rely on my blogging friends for inspiration with food. Dreena and Susan are both shining examples of bloggers who make wholesome, delicious, and crowd-pleasing vegan fare look easy. Susan puts a particular emphasis on speed and simplicity in her recipes; indeed, she has a whole category of recipes labeled as “ridiculously easy,” and I think the name is apt.

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This hearty soup, which is ideal for cooling temperatures, is made from lentils and potatoes, and it features a slightly unusual twist in the inclusion of fire roasted tomatoes. I also noticed that one of Susan’s other lentil soup recipes calls for smoked paprika, with which I am obsessed, so I added a heaping 1/4 teaspoon to this one. That, along with the omission of onion, was my only modification of the recipe. It is designed to serve 8; I often find that my serving sizes are a little bigger than what’s suggested, and I got 6 out of it. Two are in my freezer, and I look forward to relying on them on busy days. This is a big, crucial tip for anyone who is busy and planning ahead: don’t cut recipes in half because you’re not sure you’ll finish them! If what you’re making can be frozen, make it and freeze half. You’ll be so grateful later, when you need food in a pinch.

The trick to making this soup as fast as it was was the use of my beloved pressure cooker. I mentioned it recently online, and got some questions about which one I use. I use a Kuhn Rikon. I currently have the 5-quart, though I love cooking in bulk, so I’ve thought about the 7-quart. These products are costly, so it’s not in the cards right now, but if you’re toying with the idea of getting a pressure cooker I can tell you that they are wise, wise investments. They save a lot of time, and the leftovers can help you to be thrifty and plan ahead.

I served Susan’s delightful soup a couple of ways. It’s pictured here with my current kale salad of choice: kale massaged with avocado oil or sacha inchi oil, apple cider vinegar, salt, pepper, and mixed with goji berries and pumpkin seeds:

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All together, it was a really satisfying lunch.

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I also learned that the soup is fantastic with a dollop of cashew cream, or topped with avocado slices. Something to keep in mind if you make it!

Though I am far from a low-fat cook myself, I do love Susan’s accessible and tasty recipes—especially her soups and stews. I recommend checking them out. Meanwhile, I’ll return tomorrow with two recent student lunchboxes that hit the spot. Happy hump day!

xo

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{ 14 comments… read them below or add one }

wendy (healthy girls kitchen) November 7, 2012 at 8:28 am

I absolutely love when one blogger that I admire talks about another blogger that I admire’s recipe. Then I know that it’s a must try! Thank you Gena and Susan.

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wendy (healthy girls kitchen) November 16, 2012 at 6:53 am

This soup was fantastic.

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Caity @ Moi Contre La Vie November 7, 2012 at 9:56 am

Such a healthy, hearty, nutrient-rich meal. This is exactly what I crave for a late lunch during the Fall, something warm and filling, but full of good-for-you foods that will keep me going all afternoon. Thank you for the MUCH needed lunch inspiration!

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Susan Voisin November 7, 2012 at 10:20 am

Wow, Gena, I am so honored that you chose to feature my recipe, and I’m blushing at your kind words. Thank you! I’ll have to give the soup a try with some cashew cream or avocados–sounds delicious!

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Lia November 7, 2012 at 12:10 pm

I love her label. That’s what we need in our lives, us busy folk. And soup is perfect for this time of year, so having a bunch stored in the freezer for a lazy, or busy, day is ideal. Thanks for sharing and linking us to yet another great resource.

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Claire November 7, 2012 at 12:49 pm

I showed this blog post to my man and he is now begging me to make it. Thank you Gena and Susan V. Need this in England right now, Winter arrived early.

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Kathryn November 7, 2012 at 12:53 pm

Gena I love that you share so much from around the web and we get to see how you make recipies your own with a little change here and there. I’ve found so many great recipies and blogs from your blog and I appreciate that you love to share the wealth. Have a beautiful day!

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Angela November 7, 2012 at 3:58 pm

I’m totally with ya right now on, “the fever pitch of school at a maximum and so little time in which to breathe”…Love all these great tips for students and people with super busy schedules. Keep ‘em coming! Thanks.

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Alexia @ NamasteYoga November 7, 2012 at 6:45 pm

lentil soup and salad.. one of my all time favourites and basic meal that i keep in the freezer for busy times as well! i always make more than i need to enjoy as leftovers as the soup often tastes so much better the next day too.. love this recipe and totally agree that a nice topping of cashew cream would make it even more delicious! i am on your page with the fat :)

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sarah November 8, 2012 at 12:31 am

Lentil soup is always good. I’m happy to see summer arrive here, but sad to see the departure of soup season.

Totally unrelated to the post, but I made your hemp milk this week. It is so creamy! I added it to some risotto last night at the very end of cooking to add some creaminess, and it was absolutely delicious!

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