Make your own lentil soup: classic basic recipe and variations

A bowl of lentil soup is a warming and nutritious meal on cold winter evenings. Here you will get various inspirations for the delicious soup.

Lentil soup: A classic recipe

This classic lentil soup recipe is especially good for cold winter and fall days. Thanks to lentils the soup provides you with a good portion proteina lot fiber and more micronutrientsas magnesium, the iron, zinc and secondary plant substances.

At meals if possible consistent be sure to buy locally grown produce whenever possible. Organic food is also not contaminated with harmful substances such as pesticides charged, which have a negative impact on the environment and health.

for 4 servings Do you need:

How to do:

1. Cut the onions into small cubes.
2. Heat the oil in a large saucepan and sauté the onions for about five minutes.
3. Add the lentils and fry them briefly as well.
4. Deglaze the mixture with the vegetable broth and simmer the lentils for about 20 to 25 minutes.
5. Meanwhile, wash the remaining vegetables and cut the potatoes and carrots into small cubes. Cut the leek into strips.
6. Add the vegetable pieces to the lentils and simmer another 10-15 minutes until the lentils and vegetables are tender.
7. Take the pan off the heat and pour in the cream.
8. Season the soup with salt and pepper.
9. Wash the savory and chives well and cut them into small pieces. Add the herbs to the soup when serving.

Point: for a vegan variant you can use the cream with a vegetable alternative (ex. Soy- or oat cream). Or you mix about one to two tablespoons Almond- or cashew butter with a little water and use the creamy paste as a substitute for cream.

Oriental lentil soup with ginger and curry

Red glasses are regularly in the Oriental cuisine and are part of many national dishes in India, for example. Together with Ginger, Garlic and curry make this soup a warm and exotic dish. Because no cream, but coconut milk is used, this recipe is also suitable for vegans.

for 4 servings Do you need:

This is how it’s done:

1. Cut the onion, ginger and garlic into small pieces and sauté them in a little oil in a pan for about five minutes.
2. Peel the carrots and the sweet potato and also cut them into small cubes. Rinse the lentils well in a colander. Put the vegetable pieces in the pan with the lentils and curry powder and let everything roast for another three to five minutes.
3. Deglaze with vegetable broth and coconut milk.
4. The soup should simmer for ten minutes. Then let them cool and blend them with an immersion blender. If the soup is too thick for you, you can add a little more broth.
5. Season the soup with salt, pepper, lemon juice and possibly chili flakes.
6. When ready to serve, you can garnish them with fresh parsley or cilantro. Toasted pumpkin or sunflower seeds complete the taste of the soup.

Tomato and lentil soup with coconut milk

For this soup you need relatively few ingredients and you don’t have to stay in the kitchen for long. The beluga lentils used are a type of lentil characterized by its shiny black color and nutty aroma. Unlike other lentils, they still retain some bite after their cooking time and don’t fall apart as easily.

for 4 servings Do you need:

This is how it’s done:

1. Cut the onion into small pieces and fry them in a little oil for five minutes.
2. Rinse the lentils in a colander and add them to the onions with the tomatoes and tomato puree.
3. Simmer the mixture for three to five minutes.
4. Add the vegetable broth and coconut milk and simmer the soup for about 20 to 30 minutes.
5. Lightly purée the soup with an immersion blender so that it is still a bit thick.
6. Season the soup with salt and pepper.
7. Garnish the soup with fresh herbs, nuts or seeds as desired.

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