Happy Herbivore Blog

Fat-Free Vegan Red Lentil Curry Soup Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

This soup is lovely. I can't come up with another word. It smells lovely when its cooking, it tastes lovely when its being eaten and the fact that it can be thrown together in 20 minutes... even lovelier if you ask me. Oh!! and I made it for my lovely friend Mindy, who told me red lentil soup was her favorite dish to order at restaurants.


Recipe:Red Lentil Curry Soup


Creamy, slightly spicy and full of flavor, this soup is a great dish to make on nights when your fridge is empty or you need to eat up all the dry goods in your pantry.

Chef's Note: lite coconut milk can be subsituted for non-dairy milk if you prefer.



Line a large pot with a thin layer of water. Add onions and cook over high heat for three minutes. Add garlic and continue to cook until most of the water has cooked off. Add 3 cups water, lentils, carrots, bay leaf, curry, ginger, cilantro, red pepper flakes and cloves, stirring to combine. Cover and bring to a boil. Once boiling, reduce heat to low and simmer for 20 minutes, or until lentils are cooked and most of the water has absorbed. Stir in 1 tsp garam masala and turn off heat. Let rest 5-10 minutes, allowing the flavors to merge. Transfer soup to a blender, add non-dairy milk and puree until smooth and creamy. Add salt and pepper to taste and additional garam masala if desired. Garnish with fresh cilantro leaves and serve.

Vcon: Chickpea Noodle Soup

Posted by: Lindsay S. Nixon |

I know, I've been on a Vcon kick lately. It actually all started with this recipe. My good friend Vegyogini had recommended this soup to me and once I dug the mighty Vcon out (I moved recently) I figured, well, hell, why just make one recipe? Truth is, I've owned Vcon since it came out about a year ago and I've only made about 5 dishes... so it's been nice to "get my monies worth." Anyway, I went a little nuts with this soup. I started adding in all sorts of vegetables that weren't called for in the recipe and it ended up being so chunky I couldn't add the noodles (so I guess I should call it 'chickpea veggie soup') and of course I omitted the oil, but otherwise I did follow the recipe and its freakin' fantastic. I'm seriously in love with it. In fact, I've made it twice in the past two weeks for our lunches because its.just.that.good! vconchickpeanoodlesoup.JPG

Vcon: Tofu Po'Boys

Posted by: Lindsay S. Nixon |

I need to admit right off the bat that I didn't make the chipotle mayo or the coleslaw that goes with this recipe. Actually, the only thing I made was the cornmeal crusted tofu and then I added on the suggested sliced pickles... While the tofu was awesome (this coming from someone who doesn't tend to like tofu) One bite and it was quite obvious why the mayo and coleslaw were added. It's quite dry... even when loaded with pickles. I do recommend this recipe though (Scott & I both really enjoyed the tofu) but definatly slather on a moist condiment to go with it (I used mustard since I was in a pinch). Btw, those buns pictured are splet buns. They're deeeelicious. scaled.2867043382_039b4467de.jpg