Lentil Vegetable Soup
This warming and nutritious lentil and vegetable soup is filled with wholesome root vegetables and protein-rich red lentils. A perfectly healthy and easy meal for chilly evenings, it is best served with thick slices of crusty bread for a satisfying vegan dinner.
Instructions
- 1
Heat the olive oil (1 tbsp) in a large saucepan and fry the onion (1), carrot (1), leek (1), and stalks (2 celery) for 5 minutes until slightly softened.
- 2
Stir in the plain flour (1 tbsp) and cook for 2 minutes to toast the flour.
- 3
Dissolve the vegan bouillon powder (1 tsp) in water (500 ml) and add it to the saucepan, bringing the liquid to a boil.
- 4
Add the chopped potato (1 white) and red lentils (50 g). Cover with a lid and simmer for 30 minutes until the lentils are tender and the soup has thickened.
- 5
Serve the hearty soup immediately alongside slices of white baton (0.5 crusty).
Nutrition Facts
Per portion