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🍽️ Hearty Lentil Vegetable Soup

530 kcal · 30 min · 4 servings

Ingredients

• 600 g brown lentils
• 2 onions
• 4 carrots
• 200 g celeriac
• 1 stalk leek
• 1 l water
• 1 cube vegetable bouillon
• 1 bay leaf
• salt
• pepper
• 2 tomatoes
• 2 tbsp red wine vinegar
• 2 tbsp oil
• parsley (for garnish)

Instructions

1. 1. Rinse the lentils under cold running water.
2. 2. Let the lentils drain well in a sieve.
3. 3. Wash all the vegetables thoroughly.
4. 4. Cut the leek into small rings or pieces.
5. 5. Slice the carrots into thin rounds.
6. 6. Dice the celery into small cubes.
7. 7. Finely chop the onions.
8. 8. Heat oil or fat in a large pot.
9. 9. Sauté the onions in the hot fat until they are soft and translucent.
10. 10. Add the remaining prepared vegetables to the pot.
11. 11. Add the drained lentils.
12. 12. Stir everything briefly to combine.
13. 13. Pour water into the pot.
14. 14. Bring the soup to a boil.
15. 15. Add the bouillon cubes to the boiling soup.
16. 16. Reduce the heat to a low setting.
17. 17. Let the soup simmer gently for about 45 minutes to 1 hour.
18. 18. Check if the lentils are soft.
19. 19. Wash the tomatoes.
20. 20. Cut out the hard stem area at the top of the tomatoes.
21. 21. Dice the flesh of the tomatoes.
22. 22. Add the diced tomatoes to the soup when there is only a short cooking time left.
23. 23. Let the tomatoes cook briefly in the soup.
24. 24. Season the finished soup generously with salt.
25. 25. Add fresh pepper.
26. 26. Add drops of red wine vinegar to taste.

Nutrition per serving

• kcal: 530
• Protein: 39 g · Fett/Fat: 8 g · Carbs: 73 g