Quick Vegetarian Lentil Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, (plate lentils), brown
- 4 large potato (s)
- 1 small onion (s)
- 1 soup vegetables
- 3 tablespoon oil
- 1 liter juice, (vegetable)
- 3 bay leaves
- 3 tablespoon vegetable broth, (powder)
- 3 tablespoon parsley, chopped
- salt
- Seasoned Salt
- pepper
- caraway powder
Print Recipe
Pin Recipe Instructions
- Bring the lentils to the boil in plenty of water without salt and simmer for about 15 minutes.
- In the meantime, peel the potatoes, cut into small cubes, clean the soup vegetables and cut into very small cubes, or chop in a multi-chopper.
- Pour the lentils into a colander and let them drain. In a large saucepan, sauté the vegetables with oil, add the potato cubes and deglaze with the vegetable juice. Add the bay leaves, powdered vegetable stock and pre-cooked lentils. Cook the lentil soup until the potato cubes are soft.
- Add chopped parsley and season with salt, pepper and, if you like, plenty of caraway seeds.
- It goes well with fresh baguette or ciabatta.
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