Lentil soup: vegan recipe with vegetable soup

Making vegan lentil soup isn’t difficult. It’s a good appetizer, but with a piece of bread it’s also a complete main course. In this article you will find a simple basic recipe.

Vegan lentil soup contains a lot vegetable protein and it’s very filling. Lentils are rich in fiber and contain many minerals and trace elements such as the iron, magnesium and potassium. Since the lentils can be stored dry and dark for a long time, you get the small legumes on sale all year round.

Vegan lentil soup: the recipe

You need the following ingredients for 4 servings of vegan lentil soup as a starter:

• 250g lentils (mountain lentils or beluga lentils)
• 300 g soup vegetables (leeks, carrots and celery, or according to season and taste)
• 2-3 potatoes
• 1 onion
• 2-3 tablespoons of oil
• 1 liter of water
• thyme
• salt
• black pepper
• 1 bunch of parsley

If you want to puree the soup, you will need a hand blender.

• soaking time: 6-12 hours
• Preparation time: 20 minutes
• Preparation time: 30-40 mins

Use food for vegan lentil soup biological seal: They do not contain any chemical-synthetic products pesticides and come from organic farming.

Additionally, you should if possible regional products to buy. These have shorter transport routes and therefore leave a smaller footprint carbon footprint. You can get freshly harvested or locally stocked soup vegetables almost all year round. You can find more information about the seasons of different types of vegetables in the Utopia seasonal calendar.

This is how you make vegan lentil soup

Suitable for vegan lentil soup beluga lentils or particularly good mountain lentils. Red glasses you should only use them if you want to puree the soup, as they break down easily.

The preparation of vegan lentil soup is very simple:

1. You must first Soak the lentils. Wash them thoroughly and soak them in plenty of water overnight.
2. Discard any lentils that float to the top, as they are likely inedible.
3. Remove the root parts and dark, dry leaves from the leeks. Cut it in half lengthwise and wash it. Cut the leek in thin strips.
4. Peel the carrots, celery and potatoes and cut the vegetables into pieces.
5. Peel the onion and cut it into rings.
6. Heat the oil in a large saucepan.
7. Fry the onion cubes until translucent, stirring constantly, and add the remaining vegetables.
8. Lightly fry the vegetables as well. Keep stirring so nothing sticks to the bottom of the pan.
9. Deglaze the vegetables with water and add the lentils to the pan.
10. Add a sprig of fresh thyme or other dried thyme and add half a teaspoon of salt.
11. Cover and simmer the vegan lentil soup over low heat until the lentils and vegetables are tender. Depending on the type of lentils, this takes about 20-30 minutes.
12. Meanwhile, wash and chop the parsley.
13. Season the vegan lentil soup with salt and pepper.
14. Sprinkle the soup with parsley just before serving.

An opinion: If you are using lentils, you should cook them in a separate pan in plenty of water for about 40 minutes until tender. Add them to vegan lentil soup as soon as the vegetables are tender. Beluga lentils and mountain lentils have a significantly shorter cooking time. So you can cook them with vegetables.

Point: If you like creamy soups or prefer using red lentils for vegan lentil soup, you can puree them with a hand blender before sprinkling with parsley.

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Tags: how to make vegan recipes