Rustic Lentil Vegetable Soup
- 45 min
- β β¬2.17
- 2 servings
- Easy
brown lentils, carrots, and potatoes: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- celery
Equipment
- stove
Prepare
Rinse brown lentils thoroughly in a fine sieve
Rinse brown lentils thoroughly in a fine sieve; Wash carrot, peel or trim any tough ends, and cut into 1 cm dice Wash potatoes.
Cook
Peel or trim any tough ends
Peel or trim any tough ends, and cut into 1 cm dice. Halve leek lengthways, wash thoroughly between the layers and cut into thin half-rings.
Heat rapeseed oil in a large pot over medium heat
Heat rapeseed oil in a large pot over medium heat; Add carrot, leek and fry for 5 minutes, stirring regularly, until softened and lightly browned Add brown lentils, potatoes.
Vegan vegetable stock powder
Vegan vegetable stock powder, tap water to the pot and stir well. Bring to the boil, then cover and simmer gently for 25 minutes until the firm ingredients are tender.
Stirring occasionally
Stirring occasionally; Add canned peeled tomatoes to the pot and stir well Bring to the boil, then cover and simmer gently for 5 minutes until the firm ingredients are tender.
Stirring occasionally continue
Stirring occasionally. Season with iodised salt, black pepper now and mix thoroughly before serving.
Finish
Divide the finished brown lentils
Divide the finished brown lentils, carrot, leek, potatoes, canned peeled tomatoes evenly between the servings and serve immediately.
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