This flavourful Indian-spiced lentil soup is simple to make and packed with veggies for a filling meal!
The idea for this lentil soup came out of necessity. After recipe testing the broth for my homemade vegetable broth post, I had loads left over. Rather than freezing it, I decided to put it to use by making a soup with ingredients I had on hand in my fridge and pantry—a “clean out the kitchen” kind of soup, if you will. And whoa , it ended up so delicious, I just had to share the recipe with you!
The process for this soup came from my cauliflower soup recipe. I love pureed soups, but I knew I couldn’t blend ALL of these veggies down. I wanted both chunks of veggies and a thick, creamy base. So, why not blend some of the soup? Fortunately my little experiment worked out beautifully and I ended up with a lentil soup loaded with veggies, but the broth wasn’t thin and watery either.
To amp up the flavour in this lentil soup, I added garam masala. It’s the only powdered spice in the whole recipe, but it goes such a long way. It brings out all the flavours, without making this taste like a lentil curry soup . (It will also make your kitchen smell amazing as the soup simmers away on the stove!)
LENTIL SOUP VIDEO:
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Olive oil
- Red onion diced – A yellow or white onion will work too!
- Celery
- Carrots
- Garlic
- Tomatoes – Use fresh or canned.
- Dried brown lentils
- Garam masala
- Salt and pepper
- Vegetable broth – Here’s how to make vegetable broth .
- Thyme
- Kale – Use any variety of kale, or swap in spinach or chard.
- Lime juice
Optional Lentil Soup Garnishes and Pairings
- A drizzle of high-quality olive oil
- Red wine or sherry vinegar
- Red pepper flakes
- Parsley or cilantro
- Za’atar
- Homemade croutons
- Naan or crusty bread
How to Make Lentil Soup
This is a pretty standard soup recipe as far as the process goes! Here’s what you’ll need to do.
Cook the vegetables. Warm half of the olive oil in a large, deep pot set over medium-high heat. Add the onions, celery, carrot, and garlic. Stir and let the vegetables cook for about 8 minutes, or until softened.
Add more ingredients. Stir in the tomatoes, lentils, garam masala, salt, and pepper, then pour in the broth and add the thyme.
Simmer. Bring the soup to a boil, then reduce the heat to a simmer and continue to cook for 30 minutes, or until lentils are soft.
Puree. Scoop out two cups of soup with liquid and pour into your blender . If you have a glass blender, ensure it cools down a bit first! Press the soup setting or blend until the mixture is smooth and creamy.
Finish. Stir the pureed soup mixture back into the pot, then add the kale and lime juice; stir to combine. Ladle into bowls and serve with your favourite toppings.
Tips for Success
Here are my best tips for making perfect lentil soup:
- Swapping in different lentil varieties. You can use another type of lentils if you happen to have them on hand. Puy lentils will be a bit firmer, while red lentils will completely break down into the soup. Learn more: How to Cook Lentils
- Using an immersion blender . If you have an immersion blender, you can use that instead of a traditional blender to puree the soup just enough to thicken it.
- Letting the flavours develop. This is the kind of recipe that tastes better after a day or two in the fridge! If you’re planning to make it for dinner, you might just want to make it the night before.
How to Store and Reheat Leftovers
Transfer the soup to an airtight container and refrigerate it for up to 4 to 5 days. Reheat it in the microwave or in a pan on the stovetop.
Can This Be Frozen?
Yes, this lentil soup is great for freezing! Transfer it to a zip-top freezer bag or airtight storage container and freeze it for up to 3 months. You can reheat it from frozen or let it thaw in the refrigerator, then heat it up.
Ingredients
- 1 ½ tablespoon olive oil
- 1 large red onion , diced
- 4 stalks celery , diced
- 1 large carrot , diced, or two medium size carrots
- 5 cloves garlic , minced
- 26 ounces fresh tomatoes , chopped – you can also use a 28oz can diced tomatoes and drain the liquid – (737g)
- 1 cup dried brown lentils , 7.1 ounces/200g, picked over, rinsed and dried
- 1 tablespoon garam masala
- salt & pepper to taste , I use 3/4 teaspoon sea salt and 1/4 teaspoon ground black pepper
- 6 cups vegetable broth
- 2-3 sprigs thyme , to be removed at the end
- 1 cup kale , roughly chopped
- 2 tablespoons lime
- Toppings , Optional: Oil drizzle, red wine vinegar, red pepper flakes, parsley, and/or sprinkle of zaatar Crusty bread
Instructions
- In a large, deep pot over medium high heat, add the olive oil to heat.
- Add the onions, celery, carrot and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.
- Add in the tomatoes, brown lentils, garam masala and salt and pepper. Stir together. Pour in the vegetable broth, and add the thyme and stir again.
- Bring to a boil, and then to a simmer for 30 minutes, until lentils are fully cooked.
- Remove the thyme. Scoop out two cups of soup (with liquid) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Press the soup setting or blend until fully blended out. Pour back into soup pot and mix the soup together one more time to combine everything.
- Add in kale and lime juice and stir to combine.
- Serve the soup and top with your favourite toppings and enjoy!
Notes
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
This flavourful Indian-spiced lentil soup is simple to make and packed with veggies for a filling meal!
The idea for this lentil soup came out of necessity. After recipe testing the broth for my homemade vegetable broth post, I had loads left over. Rather than freezing it, I decided to put it to use by making a soup with ingredients I had on hand in my fridge and pantry—a “clean out the kitchen” kind of soup, if you will. And whoa , it ended up so delicious, I just had to share the recipe with you!
The process for this soup came from my cauliflower soup recipe. I love pureed soups, but I knew I couldn’t blend ALL of these veggies down. I wanted both chunks of veggies and a thick, creamy base. So, why not blend some of the soup? Fortunately my little experiment worked out beautifully and I ended up with a lentil soup loaded with veggies, but the broth wasn’t thin and watery either.
To amp up the flavour in this lentil soup, I added garam masala. It’s the only powdered spice in the whole recipe, but it goes such a long way. It brings out all the flavours, without making this taste like a lentil curry soup . (It will also make your kitchen smell amazing as the soup simmers away on the stove!)
LENTIL SOUP VIDEO:
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Olive oil
- Red onion diced – A yellow or white onion will work too!
- Celery
- Carrots
- Garlic
- Tomatoes – Use fresh or canned.
- Dried brown lentils
- Garam masala
- Salt and pepper
- Vegetable broth – Here’s how to make vegetable broth .
- Thyme
- Kale – Use any variety of kale, or swap in spinach or chard.
- Lime juice
Optional Lentil Soup Garnishes and Pairings
- A drizzle of high-quality olive oil
- Red wine or sherry vinegar
- Red pepper flakes
- Parsley or cilantro
- Za’atar
- Homemade croutons
- Naan or crusty bread
How to Make Lentil Soup
This is a pretty standard soup recipe as far as the process goes! Here’s what you’ll need to do.
Cook the vegetables. Warm half of the olive oil in a large, deep pot set over medium-high heat. Add the onions, celery, carrot, and garlic. Stir and let the vegetables cook for about 8 minutes, or until softened.
Add more ingredients. Stir in the tomatoes, lentils, garam masala, salt, and pepper, then pour in the broth and add the thyme.
Simmer. Bring the soup to a boil, then reduce the heat to a simmer and continue to cook for 30 minutes, or until lentils are soft.
Puree. Scoop out two cups of soup with liquid and pour into your blender . If you have a glass blender, ensure it cools down a bit first! Press the soup setting or blend until the mixture is smooth and creamy.
Finish. Stir the pureed soup mixture back into the pot, then add the kale and lime juice; stir to combine. Ladle into bowls and serve with your favourite toppings.
Tips for Success
Here are my best tips for making perfect lentil soup:
- Swapping in different lentil varieties. You can use another type of lentils if you happen to have them on hand. Puy lentils will be a bit firmer, while red lentils will completely break down into the soup. Learn more: How to Cook Lentils
- Using an immersion blender . If you have an immersion blender, you can use that instead of a traditional blender to puree the soup just enough to thicken it.
- Letting the flavours develop. This is the kind of recipe that tastes better after a day or two in the fridge! If you’re planning to make it for dinner, you might just want to make it the night before.
How to Store and Reheat Leftovers
Transfer the soup to an airtight container and refrigerate it for up to 4 to 5 days. Reheat it in the microwave or in a pan on the stovetop.
Can This Be Frozen?
Yes, this lentil soup is great for freezing! Transfer it to a zip-top freezer bag or airtight storage container and freeze it for up to 3 months. You can reheat it from frozen or let it thaw in the refrigerator, then heat it up.
Ingredients
- 1 ½ tablespoon olive oil
- 1 large red onion , diced
- 4 stalks celery , diced
- 1 large carrot , diced, or two medium size carrots
- 5 cloves garlic , minced
- 26 ounces fresh tomatoes , chopped – you can also use a 28oz can diced tomatoes and drain the liquid – (737g)
- 1 cup dried brown lentils , 7.1 ounces/200g, picked over, rinsed and dried
- 1 tablespoon garam masala
- salt & pepper to taste , I use 3/4 teaspoon sea salt and 1/4 teaspoon ground black pepper
- 6 cups vegetable broth
- 2-3 sprigs thyme , to be removed at the end
- 1 cup kale , roughly chopped
- 2 tablespoons lime
- Toppings , Optional: Oil drizzle, red wine vinegar, red pepper flakes, parsley, and/or sprinkle of zaatar Crusty bread
Instructions
- In a large, deep pot over medium high heat, add the olive oil to heat.
- Add the onions, celery, carrot and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.
- Add in the tomatoes, brown lentils, garam masala and salt and pepper. Stir together. Pour in the vegetable broth, and add the thyme and stir again.
- Bring to a boil, and then to a simmer for 30 minutes, until lentils are fully cooked.
- Remove the thyme. Scoop out two cups of soup (with liquid) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Press the soup setting or blend until fully blended out. Pour back into soup pot and mix the soup together one more time to combine everything.
- Add in kale and lime juice and stir to combine.
- Serve the soup and top with your favourite toppings and enjoy!
Notes
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
This flavourful Indian-spiced lentil soup is simple to make and packed with veggies for a filling meal!
The idea for this lentil soup came out of necessity. After recipe testing the broth for my homemade vegetable broth post, I had loads left over. Rather than freezing it, I decided to put it to use by making a soup with ingredients I had on hand in my fridge and pantry—a “clean out the kitchen” kind of soup, if you will. And whoa , it ended up so delicious, I just had to share the recipe with you!
The process for this soup came from my cauliflower soup recipe. I love pureed soups, but I knew I couldn’t blend ALL of these veggies down. I wanted both chunks of veggies and a thick, creamy base. So, why not blend some of the soup? Fortunately my little experiment worked out beautifully and I ended up with a lentil soup loaded with veggies, but the broth wasn’t thin and watery either.
To amp up the flavour in this lentil soup, I added garam masala. It’s the only powdered spice in the whole recipe, but it goes such a long way. It brings out all the flavours, without making this taste like a lentil curry soup . (It will also make your kitchen smell amazing as the soup simmers away on the stove!)
LENTIL SOUP VIDEO:
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Olive oil
- Red onion diced – A yellow or white onion will work too!
- Celery
- Carrots
- Garlic
- Tomatoes – Use fresh or canned.
- Dried brown lentils
- Garam masala
- Salt and pepper
- Vegetable broth – Here’s how to make vegetable broth .
- Thyme
- Kale – Use any variety of kale, or swap in spinach or chard.
- Lime juice
Optional Lentil Soup Garnishes and Pairings
- A drizzle of high-quality olive oil
- Red wine or sherry vinegar
- Red pepper flakes
- Parsley or cilantro
- Za’atar
- Homemade croutons
- Naan or crusty bread
How to Make Lentil Soup
This is a pretty standard soup recipe as far as the process goes! Here’s what you’ll need to do.
Cook the vegetables. Warm half of the olive oil in a large, deep pot set over medium-high heat. Add the onions, celery, carrot, and garlic. Stir and let the vegetables cook for about 8 minutes, or until softened.
Add more ingredients. Stir in the tomatoes, lentils, garam masala, salt, and pepper, then pour in the broth and add the thyme.
Simmer. Bring the soup to a boil, then reduce the heat to a simmer and continue to cook for 30 minutes, or until lentils are soft.
Puree. Scoop out two cups of soup with liquid and pour into your blender . If you have a glass blender, ensure it cools down a bit first! Press the soup setting or blend until the mixture is smooth and creamy.
Finish. Stir the pureed soup mixture back into the pot, then add the kale and lime juice; stir to combine. Ladle into bowls and serve with your favourite toppings.
Tips for Success
Here are my best tips for making perfect lentil soup:
- Swapping in different lentil varieties. You can use another type of lentils if you happen to have them on hand. Puy lentils will be a bit firmer, while red lentils will completely break down into the soup. Learn more: How to Cook Lentils
- Using an immersion blender . If you have an immersion blender, you can use that instead of a traditional blender to puree the soup just enough to thicken it.
- Letting the flavours develop. This is the kind of recipe that tastes better after a day or two in the fridge! If you’re planning to make it for dinner, you might just want to make it the night before.
How to Store and Reheat Leftovers
Transfer the soup to an airtight container and refrigerate it for up to 4 to 5 days. Reheat it in the microwave or in a pan on the stovetop.
Can This Be Frozen?
Yes, this lentil soup is great for freezing! Transfer it to a zip-top freezer bag or airtight storage container and freeze it for up to 3 months. You can reheat it from frozen or let it thaw in the refrigerator, then heat it up.
Ingredients
- 1 ½ tablespoon olive oil
- 1 large red onion , diced
- 4 stalks celery , diced
- 1 large carrot , diced, or two medium size carrots
- 5 cloves garlic , minced
- 26 ounces fresh tomatoes , chopped – you can also use a 28oz can diced tomatoes and drain the liquid – (737g)
- 1 cup dried brown lentils , 7.1 ounces/200g, picked over, rinsed and dried
- 1 tablespoon garam masala
- salt & pepper to taste , I use 3/4 teaspoon sea salt and 1/4 teaspoon ground black pepper
- 6 cups vegetable broth
- 2-3 sprigs thyme , to be removed at the end
- 1 cup kale , roughly chopped
- 2 tablespoons lime
- Toppings , Optional: Oil drizzle, red wine vinegar, red pepper flakes, parsley, and/or sprinkle of zaatar Crusty bread
Instructions
- In a large, deep pot over medium high heat, add the olive oil to heat.
- Add the onions, celery, carrot and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.
- Add in the tomatoes, brown lentils, garam masala and salt and pepper. Stir together. Pour in the vegetable broth, and add the thyme and stir again.
- Bring to a boil, and then to a simmer for 30 minutes, until lentils are fully cooked.
- Remove the thyme. Scoop out two cups of soup (with liquid) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Press the soup setting or blend until fully blended out. Pour back into soup pot and mix the soup together one more time to combine everything.
- Add in kale and lime juice and stir to combine.
- Serve the soup and top with your favourite toppings and enjoy!
Notes
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
This flavourful Indian-spiced lentil soup is simple to make and packed with veggies for a filling meal!
The idea for this lentil soup came out of necessity. After recipe testing the broth for my homemade vegetable broth post, I had loads left over. Rather than freezing it, I decided to put it to use by making a soup with ingredients I had on hand in my fridge and pantry—a “clean out the kitchen” kind of soup, if you will. And whoa , it ended up so delicious, I just had to share the recipe with you!
The process for this soup came from my cauliflower soup recipe. I love pureed soups, but I knew I couldn’t blend ALL of these veggies down. I wanted both chunks of veggies and a thick, creamy base. So, why not blend some of the soup? Fortunately my little experiment worked out beautifully and I ended up with a lentil soup loaded with veggies, but the broth wasn’t thin and watery either.
To amp up the flavour in this lentil soup, I added garam masala. It’s the only powdered spice in the whole recipe, but it goes such a long way. It brings out all the flavours, without making this taste like a lentil curry soup . (It will also make your kitchen smell amazing as the soup simmers away on the stove!)
LENTIL SOUP VIDEO:
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Olive oil
- Red onion diced – A yellow or white onion will work too!
- Celery
- Carrots
- Garlic
- Tomatoes – Use fresh or canned.
- Dried brown lentils
- Garam masala
- Salt and pepper
- Vegetable broth – Here’s how to make vegetable broth .
- Thyme
- Kale – Use any variety of kale, or swap in spinach or chard.
- Lime juice
Optional Lentil Soup Garnishes and Pairings
- A drizzle of high-quality olive oil
- Red wine or sherry vinegar
- Red pepper flakes
- Parsley or cilantro
- Za’atar
- Homemade croutons
- Naan or crusty bread
How to Make Lentil Soup
This is a pretty standard soup recipe as far as the process goes! Here’s what you’ll need to do.
Cook the vegetables. Warm half of the olive oil in a large, deep pot set over medium-high heat. Add the onions, celery, carrot, and garlic. Stir and let the vegetables cook for about 8 minutes, or until softened.
Add more ingredients. Stir in the tomatoes, lentils, garam masala, salt, and pepper, then pour in the broth and add the thyme.
Simmer. Bring the soup to a boil, then reduce the heat to a simmer and continue to cook for 30 minutes, or until lentils are soft.
Puree. Scoop out two cups of soup with liquid and pour into your blender . If you have a glass blender, ensure it cools down a bit first! Press the soup setting or blend until the mixture is smooth and creamy.
Finish. Stir the pureed soup mixture back into the pot, then add the kale and lime juice; stir to combine. Ladle into bowls and serve with your favourite toppings.
Tips for Success
Here are my best tips for making perfect lentil soup:
- Swapping in different lentil varieties. You can use another type of lentils if you happen to have them on hand. Puy lentils will be a bit firmer, while red lentils will completely break down into the soup. Learn more: How to Cook Lentils
- Using an immersion blender . If you have an immersion blender, you can use that instead of a traditional blender to puree the soup just enough to thicken it.
- Letting the flavours develop. This is the kind of recipe that tastes better after a day or two in the fridge! If you’re planning to make it for dinner, you might just want to make it the night before.
How to Store and Reheat Leftovers
Transfer the soup to an airtight container and refrigerate it for up to 4 to 5 days. Reheat it in the microwave or in a pan on the stovetop.
Can This Be Frozen?
Yes, this lentil soup is great for freezing! Transfer it to a zip-top freezer bag or airtight storage container and freeze it for up to 3 months. You can reheat it from frozen or let it thaw in the refrigerator, then heat it up.
Ingredients
- 1 ½ tablespoon olive oil
- 1 large red onion , diced
- 4 stalks celery , diced
- 1 large carrot , diced, or two medium size carrots
- 5 cloves garlic , minced
- 26 ounces fresh tomatoes , chopped – you can also use a 28oz can diced tomatoes and drain the liquid – (737g)
- 1 cup dried brown lentils , 7.1 ounces/200g, picked over, rinsed and dried
- 1 tablespoon garam masala
- salt & pepper to taste , I use 3/4 teaspoon sea salt and 1/4 teaspoon ground black pepper
- 6 cups vegetable broth
- 2-3 sprigs thyme , to be removed at the end
- 1 cup kale , roughly chopped
- 2 tablespoons lime
- Toppings , Optional: Oil drizzle, red wine vinegar, red pepper flakes, parsley, and/or sprinkle of zaatar Crusty bread
Instructions
- In a large, deep pot over medium high heat, add the olive oil to heat.
- Add the onions, celery, carrot and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.
- Add in the tomatoes, brown lentils, garam masala and salt and pepper. Stir together. Pour in the vegetable broth, and add the thyme and stir again.
- Bring to a boil, and then to a simmer for 30 minutes, until lentils are fully cooked.
- Remove the thyme. Scoop out two cups of soup (with liquid) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Press the soup setting or blend until fully blended out. Pour back into soup pot and mix the soup together one more time to combine everything.
- Add in kale and lime juice and stir to combine.
- Serve the soup and top with your favourite toppings and enjoy!
Notes
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Indian-Spiced Lentil Soup
Ingredients
- 1 ½ tablespoon olive oil
- 1 large red onion diced
- 4 stalks celery diced
- 1 large carrot diced, or two medium size carrots
- 5 cloves garlic minced
- 26 ounces fresh tomatoes chopped - you can also use a 28oz can diced tomatoes and drain the liquid - (737g)
- 1 cup dried brown lentils 7.1 ounces/200g, picked over, rinsed and dried
- 1 tablespoon garam masala
- salt & pepper to taste I use 3/4 teaspoon sea salt and 1/4 teaspoon ground black pepper
- 6 cups vegetable broth
- 2-3 sprigs thyme to be removed at the end
- 1 cup kale roughly chopped
- 2 tablespoons lime
- Toppings Optional: Oil drizzle, red wine vinegar, red pepper flakes, parsley, and/or sprinkle of zaatar Crusty bread
Instructions
- In a large, deep pot over medium high heat, add the olive oil to heat.
- Add the onions, celery, carrot and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.
- Add in the tomatoes, brown lentils, garam masala and salt and pepper. Stir together. Pour in the vegetable broth, and add the thyme and stir again.
- Bring to a boil, and then to a simmer for 30 minutes, until lentils are fully cooked.
- Remove the thyme. Scoop out two cups of soup (with liquid) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Press the soup setting or blend until fully blended out. Pour back into soup pot and mix the soup together one more time to combine everything.
- Add in kale and lime juice and stir to combine.
- Serve the soup and top with your favourite toppings and enjoy!
Video
Notes
Nutrition
Indian-Spiced Lentil Soup https://jessicainthekitchen.com/easy-lentil-soup-recipe-vegan/ February 11, 2022
Forget the pricy iced matcha lattes from your favourite coffee shop—you can make them at home for a fraction of the price! Here’s how to make your own iced matcha latte with just three ingredients, plus water and ice.
I love finding ways to make coffee house favourites at home. After making copycat versions of Pumpkin Spice Matcha Latte and Whipped Coffee , my next challenge was to tackle a DIY iced matcha latte. Could I get that same combination of earthy matcha, creamy milk, and a touch of sweetness without all the fancy coffee shop equipment?
The answer is: yes! And here’s the thing—unlike espresso-based drinks, you can actually make a more authentic matcha latte at home because your barista at Starbucks is unlikely to be using a real matcha whisk and bowl, which makes all the difference here. While you’ll need to make an initial investment to buy the proper equipment, it’s a small one—and it will pay for itself in all the money you’ll save making iced matcha lattes at home!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Ceremonial grade matcha
- Hot water – Matcha is best made with 180ºF water.
- Maple syrup or agave – Or any other liquid sweetener you like.
- Ice
- Vegan milk – Any kind you have on hand will work. Use vanilla-flavoured plant milk for a subtle hint of vanilla.
Buying Matcha Powder
There are two types of matcha powder: ceremonial-grade matcha and culinary-grade matcha. When you’re using matcha powder in a drink, you want to buy ceremonial-grade matcha. Culinary-grade is made for cooking and baking, as it has a more intense flavour. (I often use it when making my Matcha Chia Pudding .)
What You Need for Authentic Matcha at Home
You can use your matcha whisk with a small bowl or a wide mug, but you may also want to invest in a matcha bowl. You can find these alone, or as part of a matcha set with a whisk. Another optional item for making authentic matcha is a chashaku , which is a small scoop for portioning a single serving of matcha powder.
How to Make Iced Matcha Latte
Now that you have everything you need to make your iced matcha latte, here’s what you’ll need to do:
Make the matcha. In a small matcha bowl (or any small bowl or wide mug that gives you ample room for whisking), combine the matcha and hot water. Use a bamboo whisk to whisk in a back-and-forth M motion for at least 15 seconds, or until there are no clumps of matcha and the mixture is frothy. Whisk in your maple syrup or agave.
Finish the latte. Place ice cubes in a tall glass, then add the plant milk. Pour the matcha mixture into the glass and stir to combine.
Tips for Success
With such a simple recipe, technique and ingredients are everything! Try these tips for a perfect iced matcha latte.
- Give yourself room to whisk. A small teacup just won’t do, but you also don’t want to use a bowl that’s wide and shallow. This is why a traditional matcha bowl is nice, but if you don’t have one, simply find something similar in size.
- Working without a whisk. If you don’t have a bamboo whisk, you can prevent lumps in your matcha by pouring a small amount of water into the bowl with the matcha powder; whisk until smooth, then pour the rest of the water in and continue to whisk.
- Use filtered water. If your water tastes off, your matcha will taste off too!
How to Store
If you don’t drink your whole iced matcha latte in one sitting, you can pop it in the fridge for up to a day, but the ice cubes will slowly melt and water it down. This is a drink that’s best enjoyed fresh!
Ingredients
- ½ teaspoon to 2 teaspoons ceremonial grade matcha
- 1 tablespoon hot water , just off the boil
- 1 teaspoon maple syrup or agave up to a tablespoon , up to your sweetness preference
- Ice
- 1 cup vegan milk
Instructions
- In a small matcha bowl, mix the matcha and the hot water together with a bamboo whisk to remove any clumps, moving back and forth in an M motion for at least 15 seconds until combined and frothy. Stir in the maple syrup or agave and combine once again.
- In a tall glass, add in the ice. Add in the vegan milk. Pour over the matcha mix and using your straw, stir to combine. Enjoy!
