When it’s cold and wet outside, there is nothing more comforting than eating a nutritious and healthy soup. This hearty, comforting dish is bliss and wintertime is perfect for a vegan lentil soup with seasonal vegetables. With changing seasonal greens and your spices, your lentil soup will have a different, delicious taste each time you prepare this delightful meal.
A perfect, nutritious pot of soup.
Some call this classic winter dish lentil soup, others lentil pot. Perhaps you remember the large soup pot with a lot of fine contents that your grandmother used to have on cold winter days? Lentil soups are found in many cultures and countries, have a long tradition and are very different in taste.
Lentils are a great source of protein and full of minerals. Together with fresh, seasonal and vitamin-rich vegetables, they are perfect for a balanced, vegan dish. On cold, unpleasant days, there is hardly anything better tasting so good and being so healthy. With ginger as an ingredient, the lentil soup also provides inner warmth and strengthens your immune system.
Don’t be shy about adding various spices for a special twist and turning your lentil soup into a more Indian-style dish. Or go for a more smokey taste with smoked paprika powder and liquid smoke. Using different, seasonal vegetables will add to countless options to serve your lentil soup with seasonal vegetables.
Simple and straightforward, versatile and lasting.
Do you know that your lentil soup tastes even a little bit better the next day after it has been warmed up? It is also a perfect storage product. Although it only lasts a few days in the fridge, it will keep for a long time in the freezer. Freeze the lentil soup in meal-sized containers and take your frozen storage jar to work. This lentil soup lunch will give you extra energy at work.
Talking about extra energy: The weather might be too miserable for a winter walk, but try to make time for an invigorating yoga practice in your warm home. I regularly offer yoga classes and courses to support a lifestyle with body and soul in balance. Read HERE what Yoga and a vegan lifestyle have in common and how they can support your health and well-being.
Lentil soup with seasonal vegetables
Ingredients
- 200 g lentils brown
- 100 g onions
- 1 garlic clove
- 2 Tbsp olive oil heat resistent
- 300 g potatoes
- 150 g pumpkin
- 130 g leek
- 1 litre vegetable broth
- 2 bay leaves
- 5 dried tomatoes
- 2 Tbsp Tamari soja sauce
- 1-2 Tbsp Aceto Bianco
- salt and pepper
Topping
- 1/2 bunch fresh parsley
Instructions
- Optionally soak the lentils overnight.
- Finely dice the onion and garlic.
- Peel the potatoes and cut them into 1 cm cubes. Dice the pumpkin and cut the leek into rings. Roughly chop the sun-dried tomatoes.
- Heat the oil in a large pot. Fry the onions in it for about 4 minutes.
- Then add the garlic, potato and pumpkin cubes and sauté for about 5 minutes.
- Then add the leek rings, the vegetable broth, the bay leaves, the dried tomatoes and the drained or freshly washed lentils. Bring to the boil once.
- Reduce the heat and cook for 25 minutes until soft.
- Season with tamari, balsamic vinegar, salt and pepper. Serve sprinkled with freshly chopped parsley.
