Take a look at our yummy lentil winter soup recipe!
Preparation time: 30 minutes
Cooking time: 20 minutes
Serving suggestion: Serve with warm bread
- 85g dried red lentils
- 2 carrots
- 2 parsnips
- 2 small leeks
- 2 tbsp tomato puree
- 1 tbsp fresh thyme leaves
- 2 large garlic cloves chopped
- 1 tbsp vegetable bouillon powder
- 50g peas
- 100g cauliflower florets
- 50ml rapeseed oil
1.) Thoroughly rinse the lentils off and prep the vegetables. Quarter the carrots and parsnips lengthways and dice them. Feel and chop the garlic and slice the leeks to your preferred size.
2.) In a large pan heat up the rapeseed oil and add the vegetables (not including the peas just yet). Fry off the vegetables and then add the rinsed lentils, gently coating the vegetables and oil in the pan.
3.) Add the rest of the ingredients (still keeping the peas to one side) and cover with 1.5 litres of boiling water.
4.) Gently stir and simmer until all of the vegetables have softened, the lentils are cooked and the soup has thickened.