Vegan Lentil Soup
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g lentils, red
- 5 tablespoon tomato paste
- 1 onion (s)
- 1 small clove garlic
- 700 ml water
- 2 teaspoons vegetable stock, instant
- 125 g smoked tofu
- olive oil
- 1 tablespoon soy sauce
- Lemon juice
- some curry powder
- cumin
- pepper
- Tabasco, or chili powder
Print Recipe
Pin Recipe Instructions
- Fry the finely chopped onion in a saucepan with olive oil (it can turn a little brown, it gives it a good aroma). Then add tomato paste, chopped garlic and lentils. Fry everything together briefly and deglaze with the water. Season to taste with a little curry, cumin, pepper and a dash of lemon juice. Be careful with cumin, it is very intense! Better to season again. Sharpen with Tabasco or chili powder to taste. Important: only add salt at the end, otherwise the lentils will not become soft. Bring everything to the boil and purée briefly with a hand blender. Let simmer for 10-15 minutes.
- Meanwhile, cut the smoked tofu into small cubes and add at the end (the soup tastes good even without the tofu). Season with the instant vegetable stock and soy sauce.
- Baguette tastes very good with it, but I usually eat the soup without anything to go with it.
- Annotation:
- This recipe is my all-time favorite lunch! It is quick and easy to prepare, and the result is tasty, light and healthy.
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