Vegan lentil soup
Vegan lentil soup is a super healthy meal. Do you have soup left over? It's often even tastier the next day, that's because the herbs and spices have soaked in well.
Kitchenware
- large soup pan
- cutting board
Ingredients
- 3 small organic onions, in pieces
- 1 small organic red onion, in pieces
- 2 cm ginger, in pieces
- olive oil
- 1 fluorescent paprika
- 2 fluorescent cinnamon
- 1 sweet potato, diced
- 4 roots, in pieces
- 6 stalks of celery, in small arcs
- 1 red pointed pepper, in pieces
- mix of 300 gr dried lentils
- 1,5 litres vegan broth
- 5 (organic) vine tomatoes, diced
- bowl of tomato sauce
- 1 el lemon harissa
- 4 toes garlic
- 150 gr mixed beans
- 150 gr chickpeas
- 1 el garam masala
- dash of balsamic vinegar
- vegetable cheese grater
Instructions
- Fry the onion with ginger, paprika and the cinnamon in a small splash of olive oil.
- Add the sliced potato, carrot, celery and pepper and fry briefly.
- Add the sliced tomatoes, lentils, tomato sauce and lemon-harissa.
- Pour in the stock and simmer on low heat for 15 minutes. Do stir occasionally.
- Then add the chickpeas, mixed beans, sliced garlic and the garam masala.
- Mix well and simmer on low heat for another 15 minutes. Keep stirring occasionally.