Lentil Soup

Name: Lentil Soup
Prep time: 15 min
Yield: 6 servings
Ingredients: 300 g Lentils, brown or green; 120 g Onion; 180 g Carrot; 120 g Red pepper; 2 piece Garlic, cloves; 20 ml Cooking oil; 400 g Canned tomatoes; 1½ l Vegetable stock; 1 tsp Paprika, sweet; 1 tsp Savory, dried; 1 Bay leaf; 1 tsp Salt, initially, then adjust to taste; Water, for thinning if needed (optional)

A hearty lentil soup with tomatoes, carrots, red pepper and savory, made in one pot for an easy meat-free meal.

Serves 6

Ingredients

300 gLentils, brown or green
120 gOnion
180 gCarrot
120 gRed pepper
2 pieceGarlic, cloves
20 mlCooking oil
400 gCanned tomatoes
1½ lVegetable stock
1 tspPaprika, sweet
1 tspSavory, dried
1Bay leaf
1 tspSalt, initially, then adjust to taste
Water, for thinning if needed (optional)

Equipment

Pot
Knife
Chopping board
Colander

Method

Rinse the lentils thoroughly under running water. Overall cooking time: 35–45 minutes.
Dice the onion, carrots and red pepper finely.
Heat the oil in the saucepan and cook the vegetables for 5–6 minutes. Use a 4–5 l saucepan.
Add the garlic and paprika and cook for about 30 seconds.
Add the lentils, tomatoes, vegetable stock and bay leaf.
Bring to the boil, then reduce the heat.
Simmer gently for about 30–40 minutes, or according to the specific lentils used, until the lentils are tender but not completely broken down.
Add the savory and adjust the salt.
If the soup is too thick, add a little hot water.

Storage

Refrigerate for up to 4 days.

Reheat soup thoroughly and bring it to a boil before serving.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.