Lentil soup with seasonal vegetables
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.
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.
Notes
Taste tip # 1: Vary the veggies with other seasonal veggies. E.g. parsnips, celeriac, celery, carrots, beets and many others.
Taste tip # 2: For an extra portion of protein, I fry cubed smoked tofu until crispy and add it to the warm soup before serving.
Don‘t waste tip: save the peels and leftovers from onions, carrots, and other vegetables and use them to make homemade veggie broth.