Red Lentil Soup Recipe FEATURED - Russian Time Magazine

My husband is a die-hard meat eater, so when I introduced him to the idea of vegan meals, he didn’t even want to give it a chance. Much like most people, he believed that meatless meals can’t be satisfying. Here are three delicious, healthy, and flavorful vegan recipes that helped me change his mind. Try these yourself and you might say, “I can’t believe this is vegan!”

Soba noodles In Savory Avocado Sauce Recipe - Russian Time Magazine

Soba noodles
In Savory Avocado Sauce

Yield: 4 servings


  • 8oz Package of Soba Noodles
  • 2 Medium Ripe Avocados
  • 1 box of Cherry Tomatoes
  • 1/2 cup of Chopped Cilantro
  • 2 Garlic Cloves
  • 2 tbsp of Extra Virgin Olive Oil
  • 2 tbsp of Nutritional Yeast (optional)
  • 1 Lemon, juiced
  • all seasoning spice blend to taste
  • Red pepper flakes to taste (optional)


  1. Prepare the sauce by blending avocados, olive oil, garlic, nutritional yeast, half of cherry tomatoes, cilantro, lemon juice and all the spices.
  2. Bring a pot of water to boil.
  3. Cook soba noodles according to package instructions, drain.
  4. Combine sauce and noodles together.
  5. Serve noodles with roasted cherry tomatoes, red chili flakes and chopped cilantro.

Red Lentil Soup
Quick, Rich, Creamy, Vegan

Red Lentil Soup Recipe - Russian Time Magazine

Yield: 4 servings


  • 2 cups Dried Red Lentils, rinsed
  • 2 cups Carrots, shredded
  • 5 cups of Water
  • 1/2 cup Fresh Cilantro, chopped
  • 2 tbsp Paprika
  • 1 tbsp Ground Cumin
  • 2 tbsp Fine Grated Ginger
  • 2 tbsp Grated Garlic
  • 1 tbsp Curcuma
  • 1 tsp Fine Sea Salt
  • Juice of 1 Lemon
  • Freshly Ground Black Pepper to taste
  • pinch of Cayenne Pepper
  • Vegan Sour Cream for Drizzling
  • Pine Nuts and Pomegranate Seeds for Garnish


  1. Combine lentils, shredded carrots and water in a casserole dish.
  2. Bring to boil. Reduce heat, add all the spices, cover and simmer until the lentils soften, about 15 minutes.
  3. Stir the soup occasionally while it cooks, and check on the liquid level; add more water if the lentils soak up too much broth.
  4. Puree the soup in a blender.
  5. Serve with a splash of freshly squeezed lemon juice and garnish with chopped cilantro, pine nuts, pomegranate seeds and and a swirl of vegan sour cream. Serve and enjoy!

Chia pudding
Raw, Vegan, Dairy-Free, Sugar-Free 

Chia Pudding Recipe - Russian Time Magazine

Yield: 4 servings


  • 1 1/2 cup Coconut or Almond Milk
  • 1/2 cup Rolled Oats
  • 1/3 cup Chia Seeds
  • 1 bag of Frozen Mango Chunks
  • 1/2 tsp Vanilla Extract
  • Fresh Berries of your Choice
  • Pinch of Sea Salt


  1. Whisk together all the ingredients except for the fruits and berries.
  2. Refrigerate overnight or at least 3-5 hours.
  3. Blend frozen mangoes until smooth and creamy.
  4. Layer the chia mix with blended mango and fresh berries. Enjoy!



Olga Garicichina


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