Rustic Lentil Vegetable Soup
- 45 min
- β β¬2.17
- 2 servings
- Easy
Main ingredients: brown lentils, carrots, potatoes, and leek. Allow about 45 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- celery
Equipment
- stove
Prepare
Rinse brown lentils thoroughly
Rinse brown lentils thoroughly in a fine sieve. Wash carrot, peel or trim any tough ends, and cut into 1 cm dice.
Cook
Wash potatoes
Wash potatoes, 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
Heat rapeseed oil in a large pot over medium heat. Add carrot and leek and fry for 5 minutes, stirring regularly, until softened and lightly browned.
Add brown lentils
Add brown lentils, potatoes, vegan vegetable stock powder and 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.
Add canned peeled tomatoes to the pot
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.
Season with iodised salt and black pepper
Season with iodised salt and black pepper, then mix thoroughly before serving.
Finish
Divide the brown lentils
Divide the finished brown lentils, carrot, leek, potatoes and canned peeled tomatoes evenly between the servings and serve immediately.
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Recipe from VegPlan Β· https://vegplan.app/recipes/rustic-lentil-vegetable-soup
