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Fast lentil soup
Summary
| Yield | |
|---|---|
| Prep time | 20 minutes |
| Recipe type | Vegan |
| Recipe kind | Snacks and nibbles Main dish |
| Recipe categories | Soups Pulses dishes |
Description
Filling main dish soup for cold days
Ingredients
| 3 | Piece(s) | small potatoes (stripped and diced) |
| 3 | Piece(s) | carrots (stripped and diced) |
| 100 | Gram | mushrooms (quartered) |
| 2 | Can | lentils with greens |
| 1 | Piece(s) | garlic cloves (minced) |
| 1 | Cup ~240ml | fresh parsley (minced) |
| 2 | Piece(s) | bay leaves |
| 2 | Tablespoon | olive oil |
| 250 | Millilitre | vegetable stock (liquid) |
| Teaspoon | fresh pepper | |
| Teaspoon | salt | |
| 4 | Teaspoon | vinegar (add it on the soup plate (optional to your taste)) |
Raw recipe:
No
Instructions
Heat the olive oil in a pot and put the onions in till they look glassy. Now add the garlic, the vegetable stock, the lentils, the carrots, the potatoes, the mushrooms and the fresh parsley. Flavour the soup with the bay leaves, salt and pepper. Simmer everything for about 15 minutes. Make shure the carrots and potatoes are well done. If necessary add some more water/ vegetable stock. Enjoy your lense dish with a teaspoon vinegar for the special taste.
Photo upload:
iPhone App
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