Albert Red Lentil Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g lentils, red
- 3 medium tomato (s)
- 1 medium carrot (s)
- 1 celery stalk (s)
- 1 large red pepper (s)
- 2 medium onion (s), red
- 2 cloves garlic)
- 5 g thyme
- 10 g iner root
- 1 bay leaf
- 4 teaspoons, heaped vegetable stock powder
- 2 tablespoon olive oil
- 1 liter water
Print Recipe
Pin Recipe Instructions
- Wash vegetables, peel the carrot. Cut into pieces with the tomatoes, celery and peppers. Peel and chop onions, garlic and ginger. Pluck the leaves from the thyme.
- Heat olive oil in a saucepan and fry the onion, garlic, carrot, celery, bell pepper, ginger and bay leaf for 3 minutes over high heat. Add the tomatoes and thyme and fry for another 2 minutes over high heat. Then add the red lentils and the vegetable stock with the water, bring to the boil and cover the soup and simmer for 15 minutes.
- Then remove the bay leaf and puree the soup with a hand blender. If desired, add salt and pepper to taste. But it is not necessary with good ingredients.
- Approx. 150 Kcal. per serving.
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