Delicious, warming and vegan lentil soup with fruity tomatoes. Ideal for the colder season with healthy protein from lentils. Ideal as an uncomplicated and quick dish for every day. Simple, quick and easy to make with just a few ingredients.
Heat large pan with the frying oil on the stove. Sauté garlic and onion until translucent. Add tomato paste and stir briefly.
30 ml Frying oil or other high heat oil, 2 Piece Garlic cloves, 1 Piece white onion and 2 shallots, 30 g Tomato paste
Add carrots, zucchini and potatoes and sauté for another 3-5 minutes.
4 Piece big carrots, 1 Piece large zucchini, 500 g Potatoes, mainly waxy
Deglaze with vegetable broth, add tomato pieces, lentils, rosemary, thyme, turmeric. Stir, season with salt and pepper to taste. Stir in optional kale.
1 Liter Vegetable broth, 250 g Tomato pieces or passata, 190 g Lenses, ½ tbspn Rosemary, ½ tbspn Thyme, 1 tbspn Turmeric, Salt and pepper to taste, optional: kale washed and cut into strips (according to season)
Simmer over medium heat for 20 minutes, until the lentils and remaining vegetables are nice and soft.
OPTIONAL: Heat pan and toast pine nuts in it without fat until they are already golden brown. Set aside. Tip: Be careful with the heat, the seeds can easily burn.
Divide soup into plates, garnish with (optional) parsley and pine nuts and serve. enjoy! Keeps up to 2 days covered in the refrigerator, frozen up to 4 weeks. Is very suitable for reheating.