Vegetarian Lentil Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g lentils, (plate lentils)
- 1 ½ kg potato (s)
- 750 g soup veetables (leek, carrots, celery, parsley root)
- 1 onion (s)
- 2 cloves garlic
- 2 liters vegetable stock
- 2 ½ tablespoon sugar
- 6 tablespoon vinegar
- 3 tablespoon parsley, freeze-dried, or fresh
- 2 bay leaves
- salt and pepper
- Fat, for frying
Print Recipe
Pin Recipe Instructions
- Simmer the lentils and bay leaves in the vegetable stock for 30 minutes. In the meantime, cut the potatoes, onions and soup vegetables into small cubes and fry them in the pan. After frying, simply add to the vegetable stock and the lentils. Press the garlic and add it. Add sugar, vinegar and parsley. When everything is in the soup, let it simmer for another 15 minutes. Season to taste with salt, pepper and vinegar.
- Annotation:
- If you are not a vegetarian, you can also eat the soup with a few sliced sausages.
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