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30 min

Lentil Soup

Lentil soups come in different forms and styles. This one was discovered on a rainy Monday evening and brought real flavour to the week. It brings a hearty taste even without any meat.

Ingredients

4 servings

800 g
2
4
400 g
125 g
1

Canned lentils
Sweet pointed peppers
Carrots
Canned tomatoes
Taugé
Bread

1 L
1 tea sp
1 tea sp
1 tea sp
1 tea sp
1
2 cloves

Bouillon (vegetable)
Oregano
Basil
Thyme
Parsley
Onion
Garlic

Prep

10 min

  1. Preheat oven to 200°C
  2. Dice onion and mince garlic
  3. Cut carrots into slices or cubes
  4. Halve the sweet pointed peppers and remove the seeds

Cook

20 min

oven

Roast the sweet pointed peppers on a rack in the oven

~8 min at 200°C

soupPan

Sauté onion and garlic in plenty of oil

medium/high heat ~3 min

Add carrot, oregano, basil, thyme and parsley

medium/high heat ~3 min

Add bouillon

~1 min

Add lentils and tomatoes

simmer on lower heat ~10 min

Add sweet pointed peppers and blend until smooth

season with salt and pepper

Add taugé

until warm ~2 min

Serve with bread on the side

waves

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