Fantastic Veggies

Vegan soul that loves cooking, travelling, yoga, the beauty of nature and capturing it with my camera

Green lentil soup

The recipe
  1. 1 medium yellow or white onion, chopped
  2. 2 carrots, peeled and chopped
  3. 2 potatoes, chopped
  4. 4 garlic cloves, pressed or minced
  5. 2 teaspoons ground cumin
  6. 1 teaspoon curry powder
  7. ½ teaspoon dried thyme
  8. 1 can of diced tomatoes
  9. 1 leek, chopped
  10. 1 cup brown or green lentils, picked over and rinsed
  11. 1 cups vegetable broth (1 cup water + 2 dices vegetable broth)
  12. 5 cups water
  13. 1 teaspoon salt, more to taste
  14. Pinch red pepper flakes
  15. Freshly ground black pepper
  16. Juice of ½ to 1 medium lemon, to taste
  17. Parsley (optional)
  18. Green soy beans (optional)
  1. Add the chopped onion and carrot to a large sauce pan and cook in 1 cup of vegetable broth, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Pour in the can of tomatoes and cook for a few more minutes, stirring.
  2. Pour in the lentils and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Cook for 30 minutes, or until the lentils are tender but still hold their shape. Add the green soy beans and leek and cook for a few minutes more.
  3. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice if needed.
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