If you want to spice up your vegetable soup with an extra portion of protein, you can use this recipe. Because the lentils in the dish provide plenty of protein. And the ginger gives the soup a spicy, irresistible note.
Ingredients for 4 people
- 250 g red lentils
- 350 g potatoes
- 300 g carrots
- 110 g leek
- 200 g celery
- 1 large onion (approx. 130g)
- 2 cloves of garlic
- 30 g ginger
- 2 tablespoons olive oil
- 1 tsp oregano
- 1 tsp marjoram
- 1 tsp thyme
- 1/8 tsp black pepper
- 2 tsp crystal salt
Preparation
- Put the lentils in a sieve, wash them and then put them in a pot. Cover the lentils with water, bring to a boil and simmer over low heat for 15 minutes.
- Put the lentils in a sieve again and wash them.
- Wash, peel and chop the potatoes, carrots, leeks and celery.
- Peel and chop the onion, ginger and garlic and sauté in a pot with a little olive oil.
- Add potatoes, carrots, leek and celery, cover with water and bring to boil.
- Add oregano, marjoram, thyme, pepper and crystal salt and simmer on low heat for about 15 minutes. A little longer depending on the size of the vegetable pieces.
- Add the lentils and puree everything with a blender.
- Finally, season to taste with pepper and crystal salt.
We wish you a happy cooking! You can find more recipes on Instagram: @healthyhabit_seline
