The Weekend Recipe: Vegan Lentil Soup
Created by Soho House member Porsche Thomas, this dish is ideal for Veganuary – or simply getting into plant-based cooking without compromising on flavour
Saturday 14 January 2023 By Soho House
January always calls for a fresh start on nutrition. Whether you’re taking part in Veganuary, exploring plant-based cooking, or simply looking for more delicious versatile staples, we’ve got you covered. This week’s recipe comes from New York-based Soho House member Porsche Thomas, a writer, model, and the co-host of cooking show New Soul Kitchen.
‘To me, a plant-based diet is just a conscious diet,’ says Thomas, adding that her favourite vegan dish around the Houses is the Penne Alla Vodka. Her recipe for Lentil Soup is a great way to nourish yourself in these colder months.
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
250g butternut squash, cut into half-inch cubes
4 medium carrots, diced
2 tsp curry powder
1 tsp ground cumin
¼ tsp cayenne pepper
¼ tsp ground allspice
½ vegetable bouillon cube
1 can coconut cream
470ml low sodium vegetable stock
1 can stewed tomatoes
200g lentils, steamed
2 bay leaves
Sea salt and black pepper, to taste
Optional dumplings addition:
250g all-purpose flour
½ tsp kosher salt
¼ to ½ cup water, as needed
1. In a pot, heat the olive oil over a medium heat and stir-fry the onion and garlic until the onion is translucent (a couple of minutes). Next, add the carrots and butternut squash, along with the curry powder, cumin, cayenne pepper and allspice, and let it brown (about a minute).
2. Add the vegetable stock, bouillon, coconut cream, stewed tomatoes, and lentils. Cover and bring to a boil.
3. If adding in dumplings, in a small bowl, combine the flour and salt. Add just enough water, one tablespoon at a time, to make a stiff dough. Let the dough rest for 10 minutes.
4. Pinch off about half an ounce of dough and roll it between the palms of your hands to form a softly tapered flat ball shape. Repeat until you run out of dough.
5. Add each of the dumplings to the soup and allow to boil for another five minutes.
6. Add the bay leaves, reduce the heat to low, and leave to simmer for 20 to 30 minutes until the butternut squash and carrots are tender.
7. Season with salt and pepper, remove the bay leaves and enjoy.